Available online xxxKeywords: Shelf lifeBatte Hydrocolloids Irradiation a b s t r a c t Batte (is baked french) one of the most baked coated most prevalent in the markets after the cake wrapping. Batte exposed generally two types of corruption which is occurring phenomenon of (anti-staling) and corruption microbial (molds). In this study produced batte with an attempt to prolong the period of its validity by addition 1.5% hydrocolloids, (which is 0.5% sodium alginate, 0.5% k-carrageenan and 0.5% hydroxyl propyl methylcellulose) (HPMC) to hard wheat flour 72% (HWF) to improve materials for mellowness and anti-staling, whereas batte exposed to gamma irradiation at doses 0.5, 1, 1.5, 2, 3 and 5 kGy to decrease microbial load. Hydrocolloids at 1.5% improved the rheological properties of dough farinogragh and aextensograph parameters. The hydrocolloids increase flexibility, rubber and freshness of batte to 24 days compared to 8 days in control sample. Thiobarbituric acid (T.B.A) values at the end of storage at room temperature (ranged to 0.253 e0.352 mg malonaldehyde/kg) that were less than these mentioned by the Egyptian Standard. Also, gamma irradiation reduced the total bacterial count of batte product.Sensory evaluation of produced batte was done. The addition of 1.5% hydrocolloids and exposed to gamma irradiation had higher freshness and increase shelf-life for 20, 25, 30, 35 and 40 days against only 15 days for control sample.

This work is an attempt to provide a product similar to rice in shape and eating characteristics to reduce the rise in prices. As a result of reducing the cultivated area of rice due to the high water needs and the conditions of water poverty that many countries of the world suffer from in the presence of new climate changes. By using different cheap carbohydrate sources (broken rice fraction powder BRFP, broken pasta fraction powder BPFP, maize flour MF, white sweet potato puree WSPP and defatted soybeans flour DSF ) in different 6 blends . using the thermal extrusion technology. The fortification was made with defatted soy flour in the alternative rice mixtures in relative to the control sample (paddy rice).The chemical composition of the alternative rice mixtures was studied and it was noted that protein, fat, fiber and ash were higher in the alternative rice mixtures compared to the control. Where it was in the control 7.3% ,0.8%, 0.6% and 1% respectively. In mixture B3, it reached 13.3%, 1.3%, 2% and 1.9% respectively. The physical properties of each tested sample were studied: The thousand-grain weights increased from 16.4 g in the control to 18g identified in sample B3, and the percentage of amylose increased from 19% in the control to 23.3% identified in sample B2.

Healthy food became a modern necessity for what it represents of the utmost importance in human life due to the progress and speed of lifestyle. The present study relied on preparing healthy breakfast flakes in three blends. The first blend was prepared by using naked barley mixed with defatted coconut powder (T1 and T4), the second blend was naked barley mixed with naked oats and defatted coconut powder (T2 and T5), the third blend was naked barley mixed with unused baladi bread (sahla) and defatted coconut powder was (T3 and T6), also, a yellow color of (turmeric) was added. Two control samples were prepared (C1 and C2) from corn and two methods were used in cooking (extrusion and baking using oven). The proximate analysis, mineral contents, dietary fiber, antioxidants, color index and sensory evaluation were done for produced flakes. The results of proximate analysis for flakes blends showed that the barley flakes were high in protein, fat, dietary fiber, ash, and low in total carbohydrates and energy compared with control sample made from corn, while control samples (1 & 2) were low in all such parameters. Dietary fiber, soluble fiber, insoluble fiber, β-glucan, and antioxidants (flavonoids and phenols) showed a double amount in different samples of prepared barley flakes. Functional components such as β-glucan and antioxidants in barley flake blends, β-glucan were higher in T1, T2, T4 and T5. The control samples were free of β-glucan and antioxidants. The physical properties of the control and barley flakes were studied. Also, the rate of bedding in barley flakes samples compared to the control decreased. The observed color index of barley flakes samples and the control were slightly decreased in color degree barley flakes samples. Sensory evaluation showed a slightly decrease between barley flakes and control samples (1 and 2) but good and acceptable in general properties.

This work is an attempt to provide a product similar to rice in shape and eating characteristics to reduce the rise in prices. As a result of reducing the cultivated area of rice due to the high water needs and the conditions of water poverty that many countries of the world suffer from in the presence of new climate changes. By using different cheap carbohydrate sources (broken rice fraction powder BRFP, broken pasta fraction powder BPFP, maize flour MF, white sweet potato puree WSPP and defatted soybeans flour DSF ) in different 6 blends . using the thermal extrusion technology. The fortification was made with defatted soy flour in the alternative rice mixtures in relative to the control sample (white rice).The chemical composition of the alternative rice mixtures were studied and it was noted that protein, fat, fiber and ash were higher in the alternative rice mixtures compared to control, where it were (7.3%, 0.8%, 0.6% and 1%) respectively in control, while, it reached in(B1-B6) values were (13.3%, 1.3%, 2% and 1.9%) respectively in B3. Physical properties of each tested samples were studied, the thousand-grain weights increased from 16.4 g in the control to 18g identified in sample B3, and the percentage of amylose increased from 19% in the control to 23.3% identified in sample B3 while other samples were same trend. Cooking properties, increase weight%, water absorption%, volume increase% and cooking loss% were also studied, B1 and B2 were similar to the control in all cooking properties but rest of the samples decreases in cooking properties with increasing in cooking loss (TSS). Sensory attributes of analog rice samples were few decreasing but good scores, as B1, B2 samples were similar to control in all sensory properties. By studying texture properties, firmness, cohesiveness, hardness and chewiness, it was noted that there was a slight difference in the tested samples in relative to control. The current research

he objective of this study was to produce an instant couscous product with skimmed milk powder and partial substitution (5, 10, 15 and 20%) of durum wheat flour by inactive dried yeast. In this study, chemical, physical, nutritional and sensory properties of couscous samples were determined. Inactive dried yeast and skimmed milk powder contained a higher percentage of protein, lipids and ash than durum wheat flour. The results indicated that addition of inactive dried yeast and skimmed milk powder to durum wheat flour lead to increase in protein, lipids and ash contents in the couscous, as well as, addition of inactive dried yeast lead to increase in mineral, amino acid and B vitamins (Thiamin, Riboflavin, Nicotinic, B6, Folic and B12) contents in the end product. Cooking properties of couscous were affected negatively by the increasing levels of inactive dried yeast in the formulation. Regarding to the sensory evaluation of couscous, the result showed that, couscous made from durum wheat flour fortified by 5% inactive dried yeast and 5% skimmed milk powder recorded higher acceptability compared to control sample. This study showed that, addition inactive dried yeast up to 5% and 5% skimmed milk powder produced instant couscous with high nutritional value and good sensory properties.