Unripe banana flour (UBF) is a starchy food that contains a high proportion of indigestible compounds as resistant starch (RS), and non-starch polysaccharides. Therefore this study was designed to examine the effect of adding unripe banana flour as a source of resistant starch to prepare some bakery products such as cupcake and flat bread of high nutritional quality. The effect of wheat flour substituted with unripe banana flour at the levels of 10, 20, 30, 40, and 50% were investigated in terms of the physicochemical and Sensory evaluation of cupcake and flat bread. Sensory evaluation revealed that successful replacement of cupcake samples was found at levels 10 , 20 and 30% unripe banana flour ( contained 10.44 , 17.93 and 21.05% RS). While flat bread samples with10, 20 and 30% unripe banana flour (contained 11.19 , 18.62 and 21.02% RS).Obtained results indicated that specific volume reduced with the increasing level of unripe banana flour .Texture profile analysis showed that replacement of wheat flour by unripe banana flour increased hardness and cohesiveness. But resilience, springiness, chewiness and gumminess were decreased of processed cupcake samples. On the other hand the increasing level of unripe banana flour added to wheat flour caused increasing hardness, and decreasing in springiness, gumminess, and chewiness of flat bread. So it can be suggested that unripe banana flour can be used up to 30% in preparation of bakery products such as cupcake and flat bread with good sensory and physicochemical properties

Fresh juice blends are a popular food daily consumed by all people with different age and standard living for their low prices and pleasant flavor. In spite of the cheap price of these juices; they have high nutritive value for their high content of βcarotene, minerals as calcium, potassium, magnesium and iron. So, the main target of such manuscript was to follow up main components changes in untraditional fruit and vegetable juice blends during cold storage (5-7°C) for three months. Obtained results showed that, the moisture, total sugar, non-reducing sugar, β-carotene, total soluble solids contents and pH value of fruit and vegetable juice blends decreased while, total solids, reducing sugar contents and total bacterial counts increased after three months of cold storage. Juice blend No.(4) (50% apricot + 50% carrot) had the highest value of β-carotene (1000 μg/100ml). Finally, it could be concluded that fruit and vegetable juice blends under study were acceptable and in a good agreement with their Egyptian standard specifications as well as the high content of β-carotene.

Possibility of high β-carotene content juice production from our Egyptian common fruits and vegetables was the main goal of this work. So, chemical composition of raw mango, apricot, pumpkin and carrot were determined to be raw materials description then, many fruits and vegetables juice blends were processed until reached twenty blends to select the best six of them to study chemical composition mainly β-carotene content. From sensory evaluation, mango juice blends had the first order of sensory scores followed by cocktail juice blends and at last apricot juice blends. Finally, it could be concluded that it is possible to produce high βcarotene content juice from common Egyptian fruits and vegetables like mango, apricot, pumpkin and carrot with high consumer acceptability. The highest value of βcarotene was found in formula: 50% apricot + 50% carrot which represented 1000 µg/100ml.