This study was carried out to estimate the effect of adding pomegranate (Punica granatum L) and cactus pear (Opuntia ficus indica) juices as natural ingredients on physico-chemical characteristics, antioxidant activity, microbiological examination and sensory evaluation of stirred yoghurt. Stirred yoghurt was prepared by using cow , s milk 3% fat, and pomegranate and cactus pear juices were added at the rate of 5%, 10% and 15% W/W. All treatments were inoculated with 2% of yoghurt starter and stored at 5°C up to the end of storage period (15 days) after complete a sulation. Physico-chemical properties of yoghurt samples such as total solids, protein, fat, pH, syneresis, viscosity was carried out .Also, microbiological examination and sensory evaluation were determined of all the treatments when fresh ,and then after 5, 10 and 15 days of cold storage at 5°C. The results showed that significant differences were found between the control and stirred yoghurt fortified with juices in the total solids, protein content, pH and titratable acidity up to the end of storage period(15 days). Addition of pomegranate and cactus pear juices led to significant increase in phenolic compounds and antioxidant activity of yoghurt treatments compared with the control sample. In all samples, it was observed that the titratable acidity increased over the storage period. Low values for viscosity and high values for syneresis were belonged to yoghurt containing 15% pomegranate and cactus pear juices. Sensory evaluation results showed that there were significant differences among the yoghurt samples. Stirred yoghurt (control) and stirred yoghurt containing 5% cactus pear or pomegranate juices gained significantly highest flavour and texture scores compared to stirred yoghurt treated with 10% or 15% juices. The results of current study demonstrated that the addition of juices from pomegranate and cactus pear to stirred yoghurt milk, significantly improved the quality of yoghurt and will increase its healthy benefits.

Plant oils as sunflower, sesame and fenugreek oils has been successfully used in food technology. They have multi purpose for human health as safe and natural additives. Thus, this research was carried out to study the fatty acids composition of sunflower, sesame and fenugreek oils. Chemical composition and sensory evaluation of rusk containing these plant oils were studied. Also, Thirty-six male rats were divided into 6 groups to study the effect of feeding hypercholesterolemic rats, on rusk containing these plant oils, for six weeks on lipid profile, kidney functions, liver functions and histopathological examination of liver. The results showed that fenugreek oil had the highest total unsaturated fatty acids 86.19% followed by sesame and sunflower oils revealing 85.05% and 81.86%, respectively. Rusk product manufactured from studied oils at ratio 1:1:1 W:W:W (T3) had the highest content of moisture, crude protein, fat and ash. While, it had the lowest content of carbohydrate. Moreover, as a result of feeding hypercholesterolemic rats on rusk products fortified with plant oils caused a significant decrease in Triglyceride (TG), Total cholesterol (TC), Low density lipoprotein (LDL), Very low density lipoprotein (VLDL), LDL/HDL ratio and a significant increase in High density lipoprotein (HDL) after 6 weeks of feeding compared to the positive control group. The results indicated that liver enzymes and kidney functions of hypercholesterolemic rats were improved significantly as a result of feeding on rusk products. So, the group feeding on rusk product fortified with mixture of sunflower, sesame and fenugreek oils at ratio 1:1:1 W:W:W (T3) had the lowest levels of all these parameters compared to the positive control group. It could be recommended that adding plant oils as sunflower, sesame, fenugreek oils at ratio 1:1:1 W:W:W during the manufacture of Egyptian bakery (rusk) product can improve the health and nutritional benefits of this product and also, have positive effects on hypercholesterolemia.