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The purpose of this study was to examine the prevalence of body shape dissatisfaction, weight and physical activity status among university students and predictors for body shape dissatisfaction. A cross sectional study was carried out in a sample comprising of 368 female and male university students aged 18 years or more at King Faisal University, Saudi Arabia. Body weight, height, Body Shape Questionnaire (BSQ) and physical activity level were used as assessment tools. Chi-square and independent sample T-test were used to assess gender difference. Linear regression analysis was conducted to examine predictors of the body shape dissatisfaction. Overall, 65% of students had normal BMI, more males then females overweight (23%), while more females underweight (16.8%). Females have higher body shape dissatisfaction (33.5%) then males (21.4%), half of males inactive and this percentage increased in females to (73.8%). Overweight males were more dissatisfied with their body shape (10.7%) than females (6.3%). Almost one fifth of inactive males dissatisfied comparable to quarter inactive females dissatisfied with their body shape. Younger age is predictor for body shape dissatisfaction in both genders, also weight in males. BMI and being married female was predictor for body shape dissatisfaction. Collectively results indicate that body shape dissatisfaction and inactive lifestyle were prevalent among females than male’s age, weight; BMI and marital status was the most predictor for body shape dissatisfaction. However developing educational program to promote body shape satisfaction and active lifestyle will be very useful especially among females

This study presents functional healthier bakery products, by increasing nutritional quality and appropriate quantities of bioactive compounds such as protein, minerals, dietary fiber, and amino acids. Chia seeds have good nutritional and pharmaceutical properties, thus, fortification with chia seeds in toast bread could be beneficial in improving the final product. This study was carried out to examine the effect of partial substitution of wheat flour (WF) with defatted chia seed flour (DCSF) at levels of 5, 10, 15 and 20%. The rheology characteristics of dough, proximate compositions, and physical characteristics of the toast bread. Partial substitution of WF with DCSF significantly (P≤0.05) increased water absorption, arrival time, dough developing time and stability of dough. Meanwhile, the softening degree was reduced in all blends containing DCSF. Also, elasticity and energy were increased by the addition of DCSF. Toast bread supplemented with DCSF reduced the quality in terms of specific loaf volume, while weight was increased. DCSF up to 20% could partially replace WF in toast bread as it increases its nutritional value in terms of fiber, amino acids content and minerals with only a small depreciation in the bread quality. Sensory characteristics showed that toast bread incorporation of DCSF up to 20% was acceptable and gave a significant difference (P≤0.

This works shows the influence of blending garden cress seeds flour (GCSF) and tangerine peel powder (TPP) on preparing cake from refined wheat flour(WF). The chemical composition of raw materials (GCSF, TPP and WF) was investigated. GCSF had higher protein and fat contents (21.50 and 28.50 % respectively) and had lower available carbohydrate content(34.43%). GCSF had higher contents of most minerals than both TPP and WF. Different proportions of GCSF (2.5, 5, 7.5, and 10% replaced WF)with TPF (fixed 10% was added for all, except control sample-100% WF) were blended with wheat flour to prepare the cake. The cakes were analyzed for physicochemical, sensory, and textural properties. The physical characteristics of cakes such as weight, volume, and specific volume increased while the density decreased. Cakes containing GCSF and TPF exhibited high crude protein contents with improved color and a slight decrease in sensory properties. Textural attributes such as hardness, gumminess, chewiness and adhesiveness of cakes decreased with GCSF addition, while, there was a change in the parameters of color in comparison to control cakes. All proportions of supplemented cake samples were fresher and suitable for human consumption especially up to 7.5 % GCSF substitution. Hence GCSF and TPP can be used to improve the nutritional and physical characteristics of cakes.

This work is an attempt to provide a product similar to rice in shape and eating characteristics to reduce the rise in prices. As a result of reducing the cultivated area of rice due to the high water needs and the conditions of water poverty that many countries of the world suffer from in the presence of new climate changes. By using different cheap carbohydrate sources (broken rice fraction powder BRFP, broken pasta fraction powder BPFP, maize flour MF, white sweet potato puree WSPP and defatted soybeans flour DSF ) in different 6 blends . using the thermal extrusion technology. The fortification was made with defatted soy flour in the alternative rice mixtures in relative to the control sample (paddy rice).The chemical composition of the alternative rice mixtures was studied and it was noted that protein, fat, fiber and ash were higher in the alternative rice mixtures compared to the control. Where it was in the control 7.3% ,0.8%, 0.6% and 1% respectively. In mixture B3, it reached 13.3%, 1.3%, 2% and 1.9% respectively. The physical properties of each tested sample were studied: The thousand-grain weights increased from 16.4 g in the control to 18g identified in sample B3, and the percentage of amylose increased from 19% in the control to 23.3% identified in sample B2.

The Aim / Objective: Using eggplant puree to reduce fats and egg in bakery products to reduce calorie and increase nutritional value of cake (muffins) also, technological and sensory evaluation of muffin produced. Maximizing the use of eggplant from an economic point of view, as it is a cheap and available product in the Egyptian market, maximizing the health benefits of eggplant by producing a product with high nutritional value and low in fat, take advantage of dietary fiber in vegetables, producing a new product with high nutritional and biological value, take advantage of various antioxidants from their natural sources, improving the quality characteristics of products (sensory qualities), especially color and using natural vegetables as fat substitutes in bakery products. Study Design: Analytical study. Place and Duration of Study: Department of Bread & Pastries, Food Technology Research Institute, between June 2020 and August 2022. Methodology: We prepared the muffins blend and formulas and did all analysis (chemical – physical – sensory evaluation – texture… for muffins resulted. Results: Eggplant puree (EP) (25, 50, 75 and 100%) was used to replace fat and egg in the muffins production. Muffins prepared with 25% (EP) had a higher volume than control Muffins. Muffins volume was alikeness between control muffins and the sample used 50% (EP). At 100% replacement level, the muffins volume is minimal. Low-fat and egg muffins with (EP) had higher moisture and minerals also less calories than control. Replacing baking butter by (EP) gave a significant rising in springiness hardness, and chewiness, and a limited result of cohesiveness. But, there were no inequality between control muffins and the acceptance of low (fat and egg) muffins up to 75%. Adding (EP) did not result in undesirable variations in color. Likewise high moisture content in (EP) muffins was acceptable by the panelists. Results clarified that (EP) is an acceptable fat alternative in muffins and efficient in reducing the amount of fat and calories, likewise (EP) could be used as egg replacer in muffins and cakes. Furthermore, during storage moisture loss and increase of muffins hardness was observed in produced muffins. Result showed great acceptance for produced muffins. Conclusion: This work is an attempt to raise the economic value of eggplant by using it in some bakery products that may not affect its technological properties while reducing the energy percentage and the price of the product. By studying all the technological, sensory and chemical properties, it was found that fat can be replaced by 100% with eggplant puree, and the ability to replace eggs by 25%, as these samples gave a result similar to the control in all the properties of the tests, while the increase in the percentage of replacing eggs with eggplant puree to 50 and 75% led to a decrease In the technological properties, however, it was accepted by a large percentage up to 75 and 85% of the various laboratory tests, and therefore it is acceptable according to the taste of the consumer and from the view point of the producer.

Modern life poses a challenge to sustaining good human health due to the increasing number of various diseases associated with low lifestyle. In this study, crackers were prepared from both wheat and corn and produced from the roasted ground (GF) and unground flaxseed (UF). The ground flaxseed crackers (T3) and unground flaxseed crackers (T4) were compared with wheat crackers (T1) and corn crackers (T2). The physicochemical characteristics, texture, sensory evaluation, fatty acids profile, and storage quality properties were evaluated as a criterion for the product's quality. The ground flaxseed crackers (T3) and unground flaxseed crackers (T4)width, thickness, and weight were significantly increased (p≤0.05) while the specific volume was massively reduced compared with wheat crackers (T1) and corn crackers (T2). The unground flaxseed crackers (T4) samples showed the highest significant value among all sensory evaluations. Furthermore, the T4 content of protein, fat, and crude fiber increased significantly (p≤0.05), while its carbohydrate content was reduced. And in terms of textural features, the T4 sample had the highest value in hardness. Mineral concentrations of Ca, K, P, Mg, Fe, and Zn both increased significantly in T3 and T4. The proportions of linolenic fatty acid C18:3 (48.09%), linoleic acid C18:2 (27.15%), and oleic acid C18:1 (22.69%) were discovered to be the greatest in the T4 fatty acid composition, which also showed the highest values in the unsaturated essential fatty acids. Additionally, it was observed that during the 90day storage period, the samples of T3 and T4 did not significantly rise in terms of storage quality, such as acid and peroxide values. The investigated samples were completely cheaper and could be offered to consumers at a price of about 27% -34% of market snacks. The review concludes by highlighting flaxseed's potential as a "nutraceutical" and it could be used as food that is both therapeutic and protective.

Healthy food became a modern necessity for what it represents of the utmost importance in human life due to the progress and speed of lifestyle. The present study relied on preparing healthy breakfast flakes in three blends. The first blend was prepared by using naked barley mixed with defatted coconut powder (T1 and T4), the second blend was naked barley mixed with naked oats and defatted coconut powder (T2 and T5), the third blend was naked barley mixed with unused baladi bread (sahla) and defatted coconut powder was (T3 and T6), also, a yellow color of (turmeric) was added. Two control samples were prepared (C1 and C2) from corn and two methods were used in cooking (extrusion and baking using oven). The proximate analysis, mineral contents, dietary fiber, antioxidants, color index and sensory evaluation were done for produced flakes. The results of proximate analysis for flakes blends showed that the barley flakes were high in protein, fat, dietary fiber, ash, and low in total carbohydrates and energy compared with control sample made from corn, while control samples (1 & 2) were low in all such parameters. Dietary fiber, soluble fiber, insoluble fiber, β-glucan, and antioxidants (flavonoids and phenols) showed a double amount in different samples of prepared barley flakes. Functional components such as β-glucan and antioxidants in barley flake blends, β-glucan were higher in T1, T2, T4 and T5. The control samples were free of β-glucan and antioxidants. The physical properties of the control and barley flakes were studied. Also, the rate of bedding in barley flakes samples compared to the control decreased. The observed color index of barley flakes samples and the control were slightly decreased in color degree barley flakes samples. Sensory evaluation showed a slightly decrease between barley flakes and control samples (1 and 2) but good and acceptable in general properties.