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The aqueous extract of Moringa oleifera contained a bioactive compounds namely tannins, flavonoids, saponin, alkaloids and terpens. The aqueous extract has high content of total phenolic (340.82 mg/g as gallic acid), In addition to IC 50 of Moringa oleifera extract was 75.82 µg/ml, and therefore the addition of Moringa oleifera extract to yogurt enhances the nutritional value of the resultant yogurt. The aqueous extract exhibited a antibacterial activity against Gram positive bacteria (S. aureus , E. faecalis and B. cereus), in contrast to Gram negative (E.coli and S. Typhimurium) more resistance to extract of Moringa oleifera. The total solid of yogurt is directly proportional to addition of extract content. A slightly decrease in pH was noticed in yogurt enriched aqueous extract. The use of Moringa oleifera extract at mentioned concentration rates increased significantly curd tension and WHC, in addition to susceptibility of synersis was decrease. The addition of aqueous extract of Moringa oleifera enhanced sensory properties of the resultant yogurt. Acetaldehyde and diacetyl increased in yogurt with Moringa oleifera extract, compare with control. Hardness, Adhesiveness and gumminess were significantly higher (P< 0.05) in experimental yogurt made by using different concentration of aqueous extract of Moringa oleifera than control. However, the cohesiveness and springiness were significantly lower in samples of experimental yogurt made with different concentration of aqueous extract of Moringa oleifera than control.

The Rutab date involves a physiological process by which the fruit turns completely ripe. The objective of this study was to research the effect of ATP-treated fruit to improve their biologically active compounds of the Rutab process of the ‘Zagloul’ date during shelf-life. Fruits at full color (red) were dipped in 0, 1, 1.5 mmol L−1 ATP solution for 10 min, and then stored at room temperature (27 ± 1 °C) with a relative humidity of (67 ± 4 RH%) for 12 d. We found that ATP treatment, especially at 1.5 mM, enhances the Rutab stage of date fruit, and certain biologically active compounds such as total phenols and flavonoids, in all ATP treatments compared to untreated fruits. ATP enhanced the loss of tannin compounds in fruit but had no impact on the change in fruit moisture percentage of fruit during storage. The treatments did affect the changes in total sugar content and activated the sucrose enzymes, i.e., acid invertase (AI), neutral invertase (NI), sucrose synthase-cleavage (SS-c), and sucrose synthase-synthesis (SS-s) during storage. Interestingly, immersion in 1.5 mM ATP forced the date fruit to reach the Rutab stage during storage. These results indicated that the dose of ATP (1.5 mM) is a new potential tool that pushes the fruits to regular ripening after harvest, thus reducing the losses in the fruits during the production process. A linear model could be satisfactorily used for predicting the properties of the treated date with ATP 1.5 mM at different shelf-life durations.

This study was performed to investigate the effect of addition of stabilized rice bran on physical, rheological and chemical properties of pan bread processed from wheat flour 72 % extraction . Stabilized Rice bran was added in rates of (20%, 30% and 40% substitution from wheat flour) .Gross Chemical composition showed that protein, total dietary fiber, ash, and minerals, and carbohydrate content have been increased in all processed pan bread Addition of stabilized rice bran caused a positive effect on different physical properties namely loaf volume , baking loss% and uniform index. Also, the same trend were observed in texture profile analysis (TPA).Results of farinograph and extensograph showed the addition of stabilized rice bran (20, 30 and 40%) led to increase the rate of water absorption and extensibility up to (110 mm). On the other hand there were an observed increase in the dough stability, dough development time and the proportional number up to (9.5 min ).Generally, it could be recommended that the incorporation of stabilized rice bran as rice mills by products had a pronounced effects for improving the sensorial and nutritional characteristics of processed pan bread and it was a good source of dietary fiber

This work aims to study the effect of using nanoemulsion particles on the stability of sesame seed oil emulsion. During the roasting process of sesame seeds (Sohage-1), some physico-chemical properties of sesame seeds and its oil were determined. The moisture, protein and fiber contents were decreased whereas oil, ash and arbohydrates contents were increased. Sesame oil was extracted from roasted sesame seeds using mechanical pressing; some physico-chemical properties for extracted oil were determined. Results indicated that colour, acid value, free fatty acids (%), peroxide and hydrolysis values were increased, while saponification value was decreased in sesame oil. Also traditional and nanoemulsions form of sesame oil were prepared. Characterization of these emulsions particles was conducted using zeta potential and transmission electron microscope (TEM). The results also indicated that small droplet size of nanoemulsion particles being 26.28 nm in emulsion which prepared by using nano-technique as compared with those of 638.8 nm in traditional emulsion type and low polydispersity index (PDI) was nanoemulsion particles 0.266. This lead to more uniformity in droplet size thus could improve the stability of emulsion system. The TEM results of nanoemulsion particles of sesame oil showed that spherical droplets and nearly similarity in shape in nanoemulsion in compared with semi-spherical and varied particles size in traditional one. Creaming index, centrifugation test, conductivity and freeze-thaw cycles were used to evaluate all type of prepared emulsion stability. The nanoemulsion particles of sesame oil were found to be more stable than those of traditional one. These results indicated that the nanoemulsion process could increase the stability of prepared emulsion. Thus, using of nanoemulsion technique could be used as commercial way to enhance the stability of prepared emulsion.