This study was carried out to investigate the effect of partial substitution (5, 10 and15%) of wheat flour (72% ext.) by whole meal quinoa flour (QF) on quality parameter of pan bread. QF contained the highest percentage of protein, Lipids, ash and crude fiber. Also, QF contained the highest amount of essential amino acids such as (threonine, methionine, lysine and histidine). From the results, it could be seen that, water absorption and degree of softening increased by increasing the substitution levels, but stability, resistance to extensions and energy of dough decreased. The addition of QF adversely affected on the specific volume of pan bread. The lightness (L*) and yellowness (b*) of pan bread decreased, but redness (a*) increased gradually by increasing QF. Evaluation of the organoleptic properties of pan bread revealed that no significant differences (P≥0.05) between control sample and bread samples contained QF for taste and summitry form. The bread contained QF had higher score for crust color, pore size and overall acceptability than control sample. Hardness (g) of pan bread increased and springiness decreased gradually during storage of bread at (25˚c ±2). The rate of staling of bread contained QF lower than control sample. Glutenfree biscuit made from 100%QF contained the highest percentage of protein, lipids, ash and crude fiber compared to that of corn and ricequinoa composite flour. The addition of corn and rice flour adversely affected on the thickness, diameter and spread ratio. The highest spread ratio was noticed in the biscuit made from 100% QF. It is worth mentioning that the biscuit made from 100 % QF or that of corn and ricequinoa composite flour gave the biscuit with sensory acceptable. On the other hand, it could be noticed to that the biscuit contained high level of quinoa flour was darker in compared to another samples.

This study was aimed to produce of cookies enriched with moringa leaves powder (M LP), moringa seeds powder (MSP) and mixed of both of moringa leaves with seeds powders (M LP+M SP) at different concentrations (2.5, 5.0 and 7.5%), (2.5, 5.0 and 7.5%) and (2.5+2.5, 2.5+5.0 and 5.0+5.0 %), respectively. The effect of these substituted levels on chemical composition, physical and sensory characteristics of cookies was studied. The obtained results indicated that M LP was found to possess higher amount of protein, ash, crude fibers, dietary fibers and minerals, while M SP characterized by higher fat, protein, dietary fibers and minerals contents. Also, MLP and MSP contained a higher amount of essential and non-essential amino acids. Results also, showed that supplementation of MLP, M SP and mixed of M LP+MSP to processed cookies increased its content of protein, lipids, dietary fibers, essential and non-essential amino acids and minerals while carbohydrates content decreased compared to control cookies. As physical properties, M LP, M SP and mixed of M LP+M SP addition also caused gradually increased in weight of cookies values. While cookies volume and specific volume were gradually decreased by rising amount of substitution in compared to control sample. Also, the substituted of wheat flour (72% extraction rate) by MLP, MSP and mixed of M LP+M SP decreased the diameter and spread ratio of cookies while thickness increased. Generally, from this study it could be concluded that, the possibility of incorporating MLP, MSP and mixed of M LP+MSP in cookies up to (5.0, 5.0 and 2.5+5.0 %), respectively to improve the nutritional characteristics of cookies.

Tamarind is a nutritious fruit with a variety of uses. The properties of this species have been extensively studied, particularly with reference to the components of the seed. The study revealed that the seed is rich in proteins (13.6%) while the seed coat is rich in fibers (21.6%). The seed has high content of calcium, phosphorus, magnesium, potassium, copper, zinc and manganese (190, 155, 113, 510, 13, 2.3 and 1.1 mg/100g) respectively compared with pulp. The total content of phenolics of T. indica L. seeds was high180.1 milligram gallic acid equivalent per gram of dry weight (mg GAE gDW-1). Also, total flavonoid content was high for T. indica L. seeds 164.4 milligram catechin equivalents per gram dry weight (mg CE gDW-1). Total phenolic content, total flavonoid content and total antioxidant activity of tamarind pulp soaked with different concentrations of tamarind seed powder showed an increase compared with control (tamarind soaked without TSP). Also, addition of tamarind seed powder to tamarind soaked to level of 2.0% (w/v) did not result in any significant difference in the perceived sensory attributes of tamarind pulp and seed soaked (p>0.05) as compared to the control tamarind soaked without tamarind seed powder). But, the content of moisture, protein, crude fiber and ash in tamarind seeds by-products substituted biscuits increased with increased level of addition of tamarind seeds flour to biscuits. Also, the total calcium, phosphorus, magnesium, potassium, copper, zinc and iron in tamarind seeds byproducts substituted biscuits increased with the increased level of addition of tamarind seeds flour to biscuits. The mean values of physical characteristics of wheat biscuit and fortified wheat biscuits with Tamarind seeds flour showed that gradual increment of spread ratio of fortified biscuits with three studied tamarind seeds flour ranging from 5.22 to 5.30 for 3, 6% tamarind seeds flour supplemented biscuits and 9%. That sensory evaluation of seeds tamarind by-products substituted biscuits containing different levels of tamarind seeds improvement with the increased level of addition of tamarind seeds to biscuits from 3 until 12% compared to the control biscuit for all organoleptic characteristics. Total phenolic content, total flavonoid content and total antioxidant activity of seeds tamarind by-products substituted biscuits increased with the increased levels of addition.

Mango peels and seeds are the major by-products of mango juice industry. They are rich in natural bioactive compounds such as dietary fibers, vitamins, minerals, and antioxidants compounds, which play an important role in human nutrition. In the present study, mango peels powder (MPP) and mango seed kernels powder (MSKP) were used to prepare pan bread and cake with replacing levels (2.5, 5.0, 7.5 and 10%) from the wheat flour (72% extraction). The effect of these replacing levels on rheological properties of dough as well as physical, staling, and sensory characters of pan bread and cake was evaluated. Chemical composition of MPP revealed that it had higher contents of ash, crude fibers, dietary fibers, and minerals (K, Na, Ca, Mg, and Zn), while MSKP characterized by higher fat, protein, dietary fiber, and minerals (K, Ca, Mn, and Zn) contents. On the rheological level, increasing the substitution ratio of both MPP and MSKP from 0 up to 10% increased dough water absorption and degree of softening. Meanwhile, dough stability, resistance to extension, and dough energy were gradually decreased. In addition, these substitutions caused gradually increased in weight values, while volume and specific volume of bread and cake were gradually decreased by increasing substitution level. Additionally, substitution with MPP and MSKP retarded the rate of the products staling. Furthermore, there was non significant difference in sensory characters between control samples, pan bread samples with substitution levels up to 5.0% of MPP and 7.5% of MSKP, as well as cake with replacement level of 2.5 and 7.5%, respectively. In conclusion, it could enhance pan bread and cake without change their physical, staling, and sensory properties with 2.5% of MPP or with MSKP up to 5.0% to take advantage of the active compound found in both.

Dough rheological properties measured by farinograph and extensograph were studied in terms of their correlation with digital image analysis (DIA) and texture profile analysis (TPA) characteristics of pan bread crumb. Incorporation of corn starch at different levels led to variations in rheological properties of the studied pan bread doughs. The results showed that most dough rheological properties had strong correlation with bread crumb characteristics. DIA results, revealed that most of farinograph properties were found to be highly correlated (positively or negatively)to cell no., average cell size, cell and wall areas of bread crumb. The same DIA parameters also correlated to maximum resistance to extension and proportional number as determined by the extensograph. Bread crumb specific volume was highly correlated to all the studied farinograph and extensograph parameters. TPA showed that hardness of bread crumb was significantly correlated with all the studied farinograph parameters except for development time. Concerning extensograph parameters, high correlation was observed between maximum resistance to extension, proportional number and energy,and the hardness of pan bread crumb. Springiness was the only TPA parameter that exhibited a high correlation with all the studied farinograph and extensograph properties.