Abstract:The chemical, physical, and sensory evaluation of buffalo meat patties was evaluated in order to study the effect of adding low fat soy flour and/or mung bean powder as meat extenders. The results indicated that using low fat soy flour or mung bean powder as meat extenders at a level of 10% reduced the moisture and fat content, whereas increased the fiber and protein contents in the cooked samples. The reduction was greatest in the control (100% buffalo meat), and lowest in the sample containing 5% of both low fat soy flour and mung bean powder. The cooking treatment increased the expressible water for the control and 10% low fat soy flour samples, and increased the protein water coefficient for all samples. The Feder value for sample containing 5% of both low fat soy flour and mung bean powder was similar to the control one. The addition of mung bean powder increased the water holding capacity, whereas the addition of low fat soy flour and mung bean powder as meat extenders decreased the cooking loss in the formulated patties. The lowest value was in the sample containing 5% of both extenders. Samples containing 5% of both low fat soy flour and mung bean powder had the highest water retention value, whereas the sample with 10% low fat soy flour had the highest fat retention value. Samples containing 5% of both low fat soy flour and mung bean powder had the highest values for color, taste, odor, juiciness, and overall acceptability among the other samples.

At laboratories of Delta Sugar Company, Kafr El-Sheikh Governorate, Egypt, as well as Food science Department Faculty of Agriculture, Minia University, Egypt during 2019 working season was carried out this work.  It was particularly designed to evaluate the affination process of raw sugar at different temperatures on refined sugar quality parameters during sugar refining process under prevailing industrial conditions. The obtained results revealed that there were a significant differences among raw cane sugar samples in the all studied physiochemical traits, i.e. moisture,  sucrose, reducing sugars, starch, dextran and color (ICUMSA units) except total sugars and ash % , Significant effect of dextran addition for sugar type, where white sugar was affected more than raw sugar, and added dextran level, significant effect of affination syrup temperature on physiochemical properties of white sugar, i.e. dextran, starch, sucrose, ash, and colour, except reducing sugars percent was non-significant      it can be concluded from the present research that affination syrup temperature at 70oC is the best treatment under the study conditions regarding white sugar quality and can be recommended to the industry for further processing and quite near to the standards of white sugar.

This study was undertaken in an attempt to use some flour substitutes in bakery production such as cakes and biscuits. Fifteen formulas of cakes and biscuits were prepared. The control formula contained only wheat flour ; the other formulas wheat flour was replaced with barley or sorghum flour substitutes at different levels (15, 20, 25, 30, 35, 40 and 100 % of each). Wheat flour had the lowest (WAC) value of only 202.89. The (WAC) values of wheat flour rose from 211.36-231.18g water/100 g when replaced at levels of 15 %-40 % of barley flour and ranged from 210.35-230.65g water/100 g when replaced at levels of 15%-40 % of sorghum flour. Barley flour had the highest value (159.60g oil/100 g sample) of oil absorption capacity (OAC) followed by sorghum flour which had the second highest value (136.56) of (OAC). On the other hand, wheat flour had the lowest (OAC) value (111.63). The (OAC) values of wheat flour ranged to 114.37-128.96 g oil/100 g when replaced at levels of 15 %-40%, of barley flour and, 113.78-120.96 g oil/100 g when replaced at levels of 15 %-40%, of sorghum flour. The specific gravity of cake batters ranged between 0.92 to 0.97. The specific gravity values of batter containing 100 % wheat flour showed the highest values. Replacement with barley or sorghum flour increased the porosity of the cake. Wheat flour had the highest values of bulk density (0.61g/ml), while barley flour had the lowest values of bulk density (0.44g/ml). Blending of barley flour or sorghum flour in wheat flour led to the decrease of the bulk density value of wheat flour. The obtained data for the chemical composition of the cakes were moisture (12.92-16.60%), protein (8.87-10.51%), total lipids (21.66-24.00%) and carbohydrates (63.86-67.11%). The energy values of cakes ranged between 487.90 to 495.55 Kcal/ 100 g calculated on a wet weight basis. The obtained data for the chemical composition of the biscuits were moisture (1.37-2.27.60%), protein (6.96-8.14%), total lipids (14.66-16.52%) and carbohydrates (63.86-67.11%). The energy values of biscuits ranged between 466.15 and 475.22 Kcal/ 100 g calculated on a wet weight basis. Adding barley or sorghum flour to cake formulas as flour substitutes resulted in no significant differences (P<0.01) in the sensory characteristics (taste, color, texture, flavour , appearance and overall acceptability) in the cakes and biscuits. The panelists in this study found all the samples to be acceptable The results suggest that barley and sorghum flour can be successfully used as flour substitutes in producing cake and biscuits of high quality which are highly nutritive at a reasonable cost. MATERIALS AND METHODS Materials: Ingredients of cake: Wheat flour (72 % extraction rate) was obtained from Minia Mills Co., Minia. Barley and sorghum were obtained from a farmer at the Faculty of Agriculture, Minia University and milled in Minia Mills Co., Minia Sugar, eggs, vegetable oil, baking powder and vanilla were purchased from the local market in Minia, Egypt. Methods: Chemical analysis: Moisture, pro...