The influence of adding Taro corms ( Colocasia esculenta L. ) on the physico-chemical, rheological, and organoleptic properties. Moreover, antioxidant compounds present in ice cream mixtures, and their resultant frozen products was studied. Taro corms , whether fresh or boiled, was added (partial substitute of ice cream mix), at a levels of 10, 20, and 30% , to the mixtures of the experimental treatments, after reducing their fat contents to 4%, and stabilizer/emulsifier mixture to 0.175 % , while the control treatment contained 8% fat, 15 % sugar, 12% MSNF% and 0.35% stabilizer/ emulsifier complex. Results indicated that, dry matter, fiber and pH values, were significantly increased in the mixtures of Taro corms as levels of addition increased. No significant differences were found in the contents of protein, fat, and carbohydrates among the Taro corms treatments. Data also showed significant differences between control treatment and the other Taro corms treatments in TS, fat and ash contents. Specific gravity , weight per gallon and freezing points of the mixes containing Taro corms , whether boiled or fresh , were found lower than the corresponding values of the control. Contrarily, viscosity as well as flow time of the Taro corms treatments were higher than that of the control. It could also be noticed an increase in the specific gravity and weight per gallon, and consequently in the overrun and melting resistances of the resultant low fat ice cream made by adding Taro corms. Control treatment characterized with higher values of overrun and melting resistance loss (%) than Taro corms treatments. On the other hand, control treatment had the lowest values of antioxidant compounds. All treatments were organoleptically accepted, and the ice cream with 20% boiled Taro corms characterized with slightly superior sensory properties, compared with the control, followed by 30% and 10% boiled Taro corms, in the same order. It could be recommended that the examined low fat ice cream with added 30% boiled Taro corms was of higher quality after reducing the fat content and stabilizer/emulsifier complex by half.

Soft cheese was made from ultrafiltrated-milk, retentate fortified with sweet basil leaves extracts (SBLE) or sweet basil oil (SBO) as a functional food ingredients with high antioxidative activity. Six cheese treatments, namely those being made by UF-retentate fortified with 1,3 and 5% SBLE (T 1 ,T 2 and T 3) and with SBO (T 4 , T 5 and T 6), and stored at 4ºC ±1°Cfor 8 weeks. Examination of the resultant cheese treatments were then analyzed for the total Phenolic content and the antioxidative activity following the DPPH and FRAP methods. Chemical, microbiological, rheological and sensory properties were also detected. The resultant soft cheese treatments supplemented with either SBLE or SBO contained higher total phenolic content (TPC), radical scavenging activity (RSA), ferric reducing antioxidant power (FRAP), total volatile fatty acids (TVFAs), pH values, texture parameters and organoleptic properties. Fortification with sweet basil, on the other hand, decreased the total bacterial count, moulds & yeasts, soluble nitrogen (SN), tyrosine, tryptophane, and peroxide value (PV). The examined cheese treatments were further of higher healthy benefits, and of extended shelf life, when they were fortified with either SBLE or SBO up to 5% or 800 ppm, respectively. Cheese treatment being made by adding of 3% of SBLE and 400 ppm of SBO were of preference organoleptic properties.

The objective of this study was to improve the functional properties of cream and prolonging its shelf life. The cream whether fresh or sour, which is fortified with A. bisporus at levels 0, 3%, 6% and 9% and their effect on the composition, bacteriological, biochemical, rheological and organoleptic properties beside the nutritional and daily values. Cream containing 20% fat was made using fresh cream (60% fat), fresh skim buffalo's milk (0.1% fat) and fresh butter from buffalo's milk (0.3% fat). The results indicated that the addition of A. bisporus at all levels was of remarkable effect on the total solid, fat, total protein, ash, fiber and total carbohydrates. The data clear that there is a relationship between the bacterial population and the supplementing of A. bis from porus , slevel. Lioplytic and proteolytic bacteria, yeast and mold were not detected in cream. The acidity content decreased while the pH increased by increasing the level of A. bisporus. Acidity increased gradually in all treatments during storage period. Fresh cream fortified with A. bisporus exhibited lower peroxide value than sour cream fortified with A. bisporus.The obtained results indicated that cream fortified with A. bisporus was significantly distinguished with increase values of total mono and total poly unsaturated fatty acids, viscosity, total flavonoids, βcarotene, niacin, phenolates and folates, while the values of cholesterol and vitamin E decreased. All cream treatments made with A. bisporus had acceptable flavor, body and texture and appearance during storage period, except the treatment containing level 9% of A. bisporus, whitch had the lowest total score. Consequently, it is possible to produce a functional cream with excellent sensory attributes and shelf life using A. bisporus at a level 6%.

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