The application of fibers from various sources in food production is increasing due to their beneficial effects on human health. The aim of this work is to investigate the effects of non-modified and modified sugar-beet fibers on dough and bread characteristics. Dry sugar-beet fibers were ground, sieved (>95 µm), hydrated for 24 hr and pressed for removing excess water. A portion of hydrated fibers was exposed to a further treatment with H2O2 additional 24 hr. Treated fibers were neutralized, washed with tap and distilled water, pressed and blended to a homogenous mass with fine particles to obtain modified fibers. Dough and bread were made from wheat flour 72% extraction rate, salt, sugar, oil and yeast (as it is used in regular pan bread production), without fiber, with non-modified fibers and with modified fibers. Experiments were planned so that the quantity of the applied fibers in the blends varied from zero% to 15% controlling characteristics of the product were: yield of dough and bread volume, crumb quality, sensory evaluation of bread and staling rate of bread. The results indicated that the replacement of sugar-beet fibers until 5% non-modified and 10% modified produced pan bread with acceptable sensory properties while it was found that the most effective replacement percent of sugar beet fibers for retarding the staling to modified and non-modified sugar beet fibers was 15%.

Guava is known to play a significant role in several diseases due to presence of numerous antioxidant polyphenols and flavonoids which damage during the postharvest and processing. The guava (Psidium guajava L.) nectar prepared by guava pulp supplemented with leaves or berries juniper (Juniperus communis L.) in water extracts (50 and 100 mg/L) were added in the final product then pasteurized and stored for 10 months at 4ºC. During storage, antioxidants contents (total polyphenols, total flavonoids, carotenoids, vitamin C, volatile oil, saponins and tannins), antioxidant activity, TSS and pH of guava nectar products were evaluated every 2 months till ten months storage. The sensory parameters of colour, flavour, taste and overall acceptability were also evaluated. It could be conclude that, the nectar containing juniper berries extract showed excessive antioxidant activity compared to guava nectar prepared at 70ºC/20 min without addition, also to other supplements after 10 months. In addition, it increased palatability of guava nectar for consumers. Moreover, the content of antioxidant at temperature of 70ºC for 20 min was observed to be stable and it enhanced sensory scores of the prepared nectar during storage as well as decreased energy costs.