Objectives: This study aims to evaluate the impact of caffeine (CAF), taurine (TUR), and ibuprofen (IBF) consumption on the masculine fecundity in rats and fetuses development. Methods: The 1st group was kept as a normal control received distilled water. The 2nd, 3rd, and 4th groups received orally 250 mg/kg, 40 mg/kg, and 270 mg/kg of TUR, CAF, and IBF, respectively. In addition, the 5th, 6th, 7th, and 8th groups received TUR with CAF, TUR with IBF, CAF with IBF, and TUR, CAF, IBF combination, for 45 days. Blood samples were taken to determine testosterone and follicle-stimulating hormone levels and oxidation levels. Moreover, in testes, malondialdehyde and nitrite/nitrate were estimated. Besides, the abnormality of sperms, sperm counts, and percentage of sperm motilities was characterized. These masculines were allowed to mate with untreated masculine rats to determine the rate of pregnancy and study any malformation in their fetuses. Results: The study revealed that each of CAF and/or IBF decreased the weights of fetuses, as well as sperm counts and motilities significantly. Besides, percentages of head and tail abnormalities were increased in CAF and/or IBF. The histopathological examination revealed the presence of marked degenerative changes in testes in CAF and/or IBF-treated groups. Conclusion: CAF and IBF have a teratogenic effect on spermatozoa and masculine fecundity, whereas TUR almost improved undesirable impacts induced by IBF or/and CAF.

Frozen yoghurt is a popular dairy product which generally it gathers the properties of ice cream as a preferable, delicious, and refreshing product beside the nutritive values of yoghurt. Now a day; many researchers produced frozen yoghurt with different attitudes. This research dealt with using a fat replacer (Etenia 457) and a sweetener (Sativoside) to produce low fat and low calories functional frozen yoghurt. Control and four treatments were prepared using 0, 25, 50, 75 and 100% of fat replacer and sweetener to achieve CY, F1, F2, F3 and F4, respectively. Chemical and physical properties as well as organoleptic properties evaluation were carried out. The values of fat content and calories were lower in the treated samples when compared with control one. The rat of decreases were parallel with the increase of fat replacer and sweetener ratios. Pronounced differences were also observed in the values of specific gravity, overrun; where specific gravity and viscosity values were increased with the increases of additives while overrun was decreased. The organoleptic evaluation indicated that the sample F1 which contain 25% fat replacer and sweetener had the best and favorite properties as well as total scores among all other treatment.

Producing ice cream suitable for individual people is a recent demand. Low calories or reduced fat-ice-cream has great request for avoiding obesity and heart diseases. In the present research; Etenia 457 was used as fat replacer while Sativosidewas used as sweetener at different levels (0, 25, 50, 75 and 100%) to achieve five treatments, namely C, T1, T2, T3 and T4 respectively. Maltodextrin and Sorbitol (1:2 W/V) as bulking agent were also added. The obtained results showed no clear variations in the total solids, protein and ash contents or acidity percent and pH values between control and treatments. However, there were great differences in fat contents and calories values. On another side; the specific gravity values were decreased as a result of using the fat replacer and sweetener. Viscosity was increased with the increase of the additives in the formulation. Large variations in the values of melting resistance degrees were noticed, and control sample had the favorite properties of melting behavior. There had little lower flavor scores in treatments and slight deterioration in body & texture properties .For all total acceptability; T1 samples (25% replacements) gained the higher scores (99 points) followed by T2 ,T3 and then T4 which gained 86 points. So, it could be prepared ice cream sample with acceptable properties by using 25% Etenia 457 and 25% Sativoside to be more suitable for individual people.

T HE preparation of dairy beverages rich in probiotic microorganism and fortified with concentrated apple juice (CAJ) is the goal of this study. Culture (ABT-5) contained Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium bifidium were used to prepare the dairy beverages. Sweetened cow milk which inoculated with cultures (0.1g/L of milk) was used as a control beverage sample (C). Samples were fortified with 8, 10 and 12% (w/w) CAJ to create treatments T1, T2, and T3, respectively. The chemical, microbial and sensory evaluation of samples were acheived fresh and during storage at 52±ºC. The results revealed that the pH values decreased, but the total solids, ash, water-soluble nitrogen (WSN), and total volatile fatty acid (TVFA) contents increased as the level of CAJ increased. During the storage period ;the pH value also decreased, while WSN and TVFA in all dairy beverages increased. Fat contents showed slight increases between control and fortified samples, however, slight decrease was noticed in their values during storage period. The counts of St.thermophilus and Bifidbacterium bifidium in for tified samples were decreased as CAJ ratio increased and as storage period progressed, while the counts of L.acidophilus were increased as theratio of CA Jincreased; else, they decreased as storage period increased. Organoleptic properties of samples fortified with CAJ during 14 days of storage recorded obvious variations in all evaluated properties. The total acceptability indicated that T2 samples (10% CAJ) had the highest degrees and possessed favorite properties with probiotic and healthy behavior.

T HE main target of the present study is to prepare probiotic drinkable yogurt fortified with Pomegranate Juice concentrate (PJC). Three ratios of PJC were used (0.8, 1.0, and 1.2%; (w/w) vs. control using cow milk. Lactobacillus acidophilus LA-5 (A), Bifidobacterium bifidium, and Streptococcus thermophiles were used. All resultants samples were stored at 5-7 °C for 14 days and were analyzed during 14 days of storage period. The results indicated that the pH values of the beverages fortified with PJC were decreased during 14 days of storage at 5-7 °C. The levels of total solids , water soluble nitrogen, and ash contents were increased as the level of fortification increased. Fat contents showed no clear differences between control and treatments. The values of total nitrogen were increased as the level of PJC increased, while their values were decreased through the storage period. The total volatile fatty acids levels were increased as the fortification ratio and storage period increased. Microbiological examination revealed that St. thermophiles, L. acidophilus, and Bifidbacterium bifidium counts in fortified samples were decreased as PJC ratio increased and storage period progressed rather than control. The organoleptic properties of fortified samples showed that the color and appearance degrees were low in treated samples rather than control. However, T1 and T2 possessed the favorite color. The scores for body and texture were clear varied either in treated samples or stored samples. Flavor scores indicated that sample T2 had the favorite flavor. The total acceptability indicated that control samples had the highest degrees followed by T2.