Preparation and evaluation of acceptable gluten-free Fino bread (pearl millet, rice and corn flours) were targeted. Rheological properties of six blends were determined by Mixolab and Alveograph. Sensory evaluation of bread samples was done by ten mothers. The most acceptable samples were selected for chemical, antioxidant, texture, physical, microbial analysis and sensorial evaluation by 20 celiacs from Abu-Rish children's hospital. Pearl millet flour has high protein and fiber (12.11 and 2.92 %, respectively), low carbohydrate (77.88 %), high minerals content, high antioxidant activity (55.31 %), high phenols and flavonoids (474.29 mg Gallic/100 g and 80.43 mg Quercetin/100g, respectively) compared to corn or rice flours. High dough stability was in the M.R.RS blend (34 g millet, 34 g rice and 32 g rice starch). The highest P (resistance to extension), and the lowest L values (dough extensibility) were found in the M.R.C.RS blend (23 g millet, 23 g rice, 23 g corn and 31 g rice starch). Mothers preferred M.R.RS.E bread (M.R.RS+18g Egg), while their children preferred the same formula without egg (M.R.RS). The M.R.RS.E sample had the highest protein, fiber and mineral (Ca, Zn) contents. It was the largest specific volume (3.41 cmᶾ/g) and high freshness (404.89). This work achieved the goal by making acceptable gluten-free Fino bread using local materials with appropriate nutritional value for celiac patients.

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Fiber enrichment of carob pods powder (CPP), sugar and fat replacement are third effective ways in the creation of a healthy diet. This work was conducted to evaluate the effect of partial fat/or sugar replaced cupcakes made from wheat flour WF (72% ext.) by different levels (20, 40, 60, 80 and 100%) of carob pods powder CPP. Comparing between WF and CPP, data revealed that CPP had higher content of fat (2.10%), ash (3.33%), crude fiber (18.58%), phenolic compounds (1800 mg GAE / 100 g), antioxidant activity (17.2%), K (848 mg/100 g), Ca (212.540 mg / 100g), and Fe (38.15 mg/100g). Evaluating cupcakes chemically, physically, rheologically and organoleptically. Chemical composition of fat and/or sugar replaced cupcakes were high in ash content, crude fiber, phenolic compounds and antioxidant activity, while it was low in nitrogen free extract (NFE), protein and caloric values. Moreover, Fe, Zn, Ca and Mg contents were significantly improved. Results indicated that using CPP as a fat or sugar replacers, gradually increased the sensory characteristics with increasing the levels for up to 60% of replacing level, and still acceptable until the highest level of replacing. Findings showed that additives 40 or 60% of CPP as a fat or sugar replacer respectively, increased the water absorption, dough development time, degree of weakening and extensibility, Meanwhile, decreased stability time, resistance to extension, energy and proportional number. Noteworthy, lead to reduce the caloric value and staling case. It could be concluded that the supplementation WF with40 or 60% of CPP used as a fat and /or sugar replacer for cupcakes making to enhance the nutritional values, sensory and rheological properties without adverse effects on the physical and sensory attributes.