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Pomegranate (Punica granatum L.) peels are rich in nutrients especially phenolic contents. Utilization of pomegranate peel flour as residue to produce sponge cake in present study was targeted. This study reports on the effect of composite flour consisting of wheat and pomegranate peel flour (PPF) on the physicochemical, sensorial and microbial characteristics. Wheat flour was substituted with PPF at 0, 5, 10, 15 and 20% ratios. The results showed that the sponge cakes 4 containing up to (20% PPF) had the lowest volume (33.046) and the highest weight (20.20) among all of the used samples, while Sponge cake 1 (5% PPF) had the lowest weight as (12.30) and the highest volume as (52.704) The control sample recorded the highest scores for all sensory attributes compared with other samples. The chemical analysis revealed that significantly increases were found in ash and crude fibers content compared with control sponge cake. Protein and fat contents significantly decreased as a resulting of PPF increases. Pomegranate peels has been previously referred as good source of Ca, K and Fe. Sponge cake 4 (20% PPF) had the highest total phenolic compounds as (0.669 mg GAE/100 g). Sponge cake 4 with 20% PPF gave the highest protection against some microbial contamination. TBC (1.8 and 2.7 log10 CFU), respectively, after 4 and 6 days comparing with control. On the other hand, sponge cake 4 (20% PPF) was the lowest in coliform and Yeast & Molds counts (3.9 and 2.9 log10 CFU), respectively after 6 days of storage. In summary, our results concluded that pomegranate peel flour can be used in cake preparation to improve fibers, minerals and phenolic contents that recommended gaining nutritional and healthy.

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This study was carried out to prepare lowfat beef burger by partial replacement (2.5, 5, 7.5 and 10%) chickpea flour as fat replacer. Beef burgers were organoleptically evaluated. Also physical properties, gross chemical composition and caloric value were determined. A biological assay on rats was conducted to determine the effect of low fat beef burger diets on feeding and growth parameters and serum lipid profile. Sensory evaluation indicate that no significant differences (P≤ 0.05) were found among replacement treatments and control sample. Hardness and juiciness of beef burgers showed nonsignificantly differences (P≤ 0.05) among control and replace samples. Non significant differences (P≤ 0.05) were also observed among control and all replacement levels considering acceptability. The texture analysis cleared that no significant differences (P≤ 0.05) among control and chickpea treatments at. The results of gross chemical composition and caloric value showed a significant decreases (P≤ 0.05) in fat content and caloric value by increasing chickpea replacement levels. The biological assay results indicated that the body weight gain and feed intake of rats were significantly (P≤ 0.05) affected by chickpea replacement, while, feed efficiency ratio values of rats were not significantly (P≤ 0.05) affected by fat replacement. Total cholesterol (TC), triglycerides (TG), and low density lipoprotein cholesterol (LDL-c) of serum were significantly (P≤ 0.05) decreased by replacement at ratio of 2.5, 5, 7.5 and 10 by chickpea flour. Calculated atherogenic, index was significantly decreased (P≤ 0.05) by fat replacement at all ratios using chickpea flour.

A total of 90 random samples of raw, half cooked (which were exposed to moderate heat treatment) and cooked wings, breast and thigh were collected from supermarkets and restaurant at Qalyubia governorate for evaluation to the microbial status. The obtained results indicated that the mean values of Aerobic plate count for raw samples (wings, breast and thigh) were 4.0×10 6 ±0.3×10 6 , 4.5 ×10 6 ± 0.5×10 6 ,5.7×10 6 ± 0.4×10 6 and for the half cooked were 3.6×10 5 ± 0.2×10 5 , 5.1×10 5 ± 0.2×10 5 ,6.3×10 5 ± 0.2×10 5 ,1.7×10 4 ± 0.1×10 4 ,2.1×10 4 ± 0.2×10 4 ,2.3×10 4 ± 0.2×10 4 respectively. The total Enterobacteriaceae counts of raw (wings, breast and thigh) were32.3×105±1.4×105,18.0×105±1.7×105,23.3×10±1.4×105, for half cooked (wings , breast and thigh) were25.6×10 4 ± 2.3×10 4 , 38.7×10 4 ± 2.0×10 4 , 30.7×10 4 ± 3.01×10 4 and for cooked wings, breast and thigh) were 23.7×10 4 ± 1.2×10 4 , 34.3×104 ±2.0×10 4 , 17.1×10 4 ± 1.1×10 4 . Total coliforms mean values for raw samples were37.3 ×10 2 ± 0.8×10 2 , 21.6×10 2 ± 2.4×10 2 , 27.7×10 2 ± 4.4×10 2 for half cooked were10.3×10 2 ±0.8×10 2 ,12.3×102±0.8×10 2 , 14.0×10 2 ±1.2×10 2 , forcooked 12.3×10 2 ± 1.4×10 2 ,12.0×10 2 ±1.,5×10 2 ,15.3×10 2 ±2.6×10 2 ,respectively .Incidence of E. coli isolated from raw samples were 20%, 10% and 30% and for half cooked were 10%, 10% and 20% respectively. Salmonella spp. were isolated only from raw wings The total staphylococcus aureus for raw (wings, breast and high) were 21.7×10 2 ±2.0×10 2 ,24.0×10 2 ±5.2×10 2 ,25.3×10 2 ±4.2×10 2 ,for half cooked (wings ,breast and thigh) were 47.3×10 2 ±2.7×10 2 , 41.7×10 2 ±2.0×10 2 , 50.0×10 2 ± 3.2×10 2 ,and for cooked wings ,breast and thigh were22.3×10 ± 0.9×10, 12.3×10± 1.5×10, 14.7×10 ± 1.2×10. The mean values of total yeast and mould in raw samples breast and thigh were 20.3×10 ± 1.0×10, 41.2×10 ± 1.2×10respectively. The present study concluded that there is a need to educate consumers, food handlers and all others who have access to food about the importance of hygiene and it is necessary to cook food properly.