Meat and meat products differ in their physical and chemical properties depending on the characteristic of meat cuts, the additional material and the method of manufacture. The present investigation was planned to evaluate the physical and chemical quality for some types of local meat products, such as beef burger and luncheon, collected from local markets in Zagazig city, Sharkia Governorate, Egypt. Microbiological and physicochemical proprieties of nine meat products (3 samples of beef burger of Americana, Halwani and Fragello, 3 samples of beef luncheon of Americana, Halwani and Fragello and 3 samples of chicken luncheon of Americana, Halwani and Fragello) were carried out. The obtained results declared that samples of beef burger produced by Fragello contained the lowest parameter of total protein (14.7%), while samples of beef burger produced by Americana showed the highest values (16.90%). Beef and chicken luncheon produced by Fragello contained the highest values of total protein (16.0% and 15.05%) respectively. Also, samples of beef burger and beef, chicken luncheon produced by Fragello contained the highest values of total fat. Regarding the microbiological evaluation, results showed that the lowest content of total bacteria count was observed in different meat products such as luncheon Halwani, coliform group and staphylococci were not detected in all products. Also, beef burger, beef and chicken luncheon samples of Halawani had high values of yellowness (b), and redness (a). However, the microbiological evaluation indicated that Halwani products were the best.

Full flaxseed flour (FFF) and Defatted flaxseed flour (DFF) are rich sources of some valuable biochemical compounds such as phenolics, flavonoids and dietary fiber. Effect of FFF and DFF at different addition levels (5, 10 and 15%) on the flour characteristics, dough rheological properties, bread chemical composition, physical and sensory characteristics of pan bread were investigated. The results of Mixolab analysis showed that flour water absorption and dough stability were decreased as FFF or DFF addition levels increased. Fortification of wheat flour with FFF and/or DFF up to 15% increased the crude protein from 12.05 to 14.47%, crude fiber from 0.37 to 1.38% and ash from 3.64 to 5.54% while, caloric values of the obtained bread were decreased. The results also showed that wheat flour could be fortified with FFF or DFF up to 10% for preparing high quality pan bread without any changes in its physical and sensory characteristics.

The present work aimed to study the chemical composition of tomato waste, optimizing the conditions for lycopene extraction, evaluating the antioxidant activity of obtained lycopene extract and utilizing it in some bakery products (cake and cookies). The study concluded that tomato waste obtained from tomato processing plant contained (on dry weight basis) 16.51% carbohydrates, 1.10% fats, 19.07% crude protein, 58.2% crude fiber 5.12% ash, 2500 ppm phosphorus, 12.52 ppm copper, 1379 ppm calcium, 94.71 ppm iron, 17693.75 ppm potassium and 3537 ppm sodium. On the other hand, the total carotenoid and lycopene in tomato processing waste were 654.76 mg/100g and 300.85 mg/100g on dry weight basis, respectively. Data obtained from using acetone: nhexane (25:75) mixture as extraction solvent and different temperature and times for extraction showed that the optimum temperature was 40 ºC while the optimum extraction time was 45 min. Lycopene extracts prepared from dried tomato waste had higher lycopene recovery than those prepared from wet wastes. The data of antioxidant activity reflect the high antioxidant activity of lycopene extract which approximately equal that for ascorbic acid. Generally, the addition of 3-5% lycopene extract to cake and cookies enhanced their antioxidant activity, colour and sensory properties.

Mushroom stalk powder (MSP) and red beet root powder (RBP) are rich source of valuable biochemical such as polyphenols, flavonoids (antioxidants) and dietary fiber .The properties of various physochemical compounds and utililization of the MSP and RBP in the production of pan bread were carried out. Pan bread was made by replacing wheat flour with 5, 10 and 15% of MSP or RBP separately. The obtained pan bread was compared with control sample "which made by 100% wheat flour (WF)" for their chemical and sensory evaluation. Water absorption (WA) was increased significantly (p≤0.05) as MSP or RBP level increased in all dough .Dough stability was significantly (p≤0.05) increased as MSP or RBP level increased except (MSP% 10). Replacement of WF with (MSP and RBP) up to15%, increased the crude protein content from 9.45 to 12.35%, crude fiber from 0.66 to7.06% and ash from 1.02 to 3.00% while, caloric value decreased. Baking properties, colour and sensory evaluation showed that WF could be replaced with 5% (MSP or RBP) for preparing a good quality of pan bread. While at 10% MSP or RBP exhibited low difference in sensory evaluation. The results of the appearance, taste and colour were highly significant difference. The results of sensory evaluation indicated that 5% and 10%mushroom stalk and red beet root pomace powder can be successfully used in replacement of wheat flour pan bread. It can be referred to the possibility of using mushroom stalks powder or red beets as a source of dietary fiber and protein in the production of pan bread good nutrition and technology.