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his study was conducted to take advantage of some food processing residues, such as tomato peels and yellow carrots in the production of untraditional types of red and yellow chocolate rich in antioxidants, as well as the production of fillings cream for cakes, tarts and biscuits naturally colored rather than the use of artificial color that studies have shown it of substances that cause a variety of ailments such as cancer and other. The results showed that the extract of red pigments (lycopene) from tomato peel and yellow (beta-carotene) from the carrots using the fat used in the production of chocolate and cream where it is pigments dissolved in fat cause to reduce the costs of extraction use solvent operations have become safer and more health of the consumer and produce products colors favored by the consumer and sensory qualities of excellence recognized chocolate and precious species. Results show that the type of fat used in cream which is shortening was the highest extraction of pigments than other type of fat cocoa butter substitute and cocoa butter used in chocolate. It found that the pigments content in shortening at extraction temperature 55°C for 120 min. was 67.6 µg/100g. lycopene and 1.7 mg/100g. beta carotene compering to 57 µg/100g. and 1.36 mg/100g. for cocoa butter substitute then 55.7 µg/100g. and 1.28 mg/100g. for natural cocoa butter respectively. Sensory evaluation results showed that the overall acceptability values for real and industrial chocolate which pigments extracted at 55°C for 90 min. during its processing were high than other samples. For chocolate physical properties it is found that chocolate contain lycopene was more tender that that contain beta-carotene.

he objective of this study was to dry onion and potato with a simple technique for small projects. Both of onion and potato slices submerged in yeast (Saccharomyces cerevisiae) suspension for 2, 4 and 6 hours as a pretreatment and then, the samples were preheated in air ventilation oven at 120ºC for 15 mins. All samples were dried under sunlight until reached to final moisture content 9-10%. The aims of the thermal treatment (at 120ºC for 15 mins.) were sterilized, inhibition the yeast and enzymatic browning, beside, decrease the moisture content, sundried time and partial gelatinization of potato starch. The physiochemical characteristics, microbiological count and Sensory evaluation for both onions and potatoes were estimated. The results showed that, the increasing of fermentation periods led to increase the growth rate of yeast while, the pH value, total soluble solids and color index decreased. Also, the results explained that, decreased of phenol compounds, flavonoids and antioxidant activity by increasing the time of fermentation process and pungency (as pyruvic acid) for dried onion. Meanwhile, no significant difference observed in rehydration characteristics of both treated, dried onion and potato samples by increasing the time of the fermentation process. Finally the results showed that, the Samples submerged in yeast suspension for four hours, preheated at 120 ºC for 15 min. and drying under direct sunlight had high nutritional value and good quality.

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