The edible parts of pomegranate fruit represented 52 % of total fndt weight, comprising 78 %juice and 22% seeds. The fresh juice contained 85.4% moisture, 10.6% total sugars, 1.4% pectin, 0.1 g/100 ml total acidity (as citric acid), 0.7 mg/100 ml ascorbic acid, 19.6 mg/100 ml free amino nitrogen and 0.05 g/100 ml ash. Meanwhile, the seeds are a rich source of total lipids, protein, crude fibers and ash representing 27.2, 13.2,35.3 and 2.0%, respectively,andalsocontained6.0%pectinand4.7 % totalsugars. Theiron,cupper,sodium,magnesium andzinccontentsofthejuice were lower than thoseofseeds, except potassiumwhichwas49.2 ppm in thejuice.On the other hand, the physical and chemical properties of seed's lipids indicated that the refractive index was 1.518, melting point 13.0 "C, iodine value 74.2, acid number 1.1, unsaponifiable matters 0.7%, saponification value 188.9, ester value 187.8 and glycerol content 10.3%. Morever, the studied lipids contained 11 fatty acids, from them caprylic, the predominant acid, represented 36.3%, followed by stearic acid (22.5%). Furthermore, oleic and linoleic acids covered 5.1% and 10.3%, respectively. Otherwise, the saturated fatty acids of seed's lipids of pomegranate composed 83.6% of the total fatty acids content.

Garden cress (Lepidium sativum) is a rapidly increasing yearly herb that grow in Egypt and West Asia countries, although now grown around the globe. The herp is often known as garden cress (GC). Their seeds have a wealth of protein, fiber, omega-3 acids, iron and other vital nutrients. The chemical composition, minerals contents, phenolic compounds, flavonoids, antioxidant activity and functional properties of GC seeds powder were investigated. The results revealed that GC seeds powder contained 7.05% moisture, 19.73% crude protein, 14.18% crude fat, 35.45% carbohydrate, 18.79% crude fibers and 4.8% ash. In addition, potassium (2955.50 mg/100g) was the most abundant element in GC seeds followed by phosphorus (947.32 mg/100g) and magnesium (322.00 mg/100g). The extract of GC seeds had a 157.24 mg/g of total phenols and 75.01 mg/g of total flavonoids. Gallic acid and hisperidin were the most abundant phenolic and flavonoid compounds in GC seed extract being 3001.75 and 4934.99 µg/100g, respectively. After 120 min of DPPH tests, the antioxidant activity of GC extract achieved 89.75%. The ability of GC seeds to water holding capacity (WHC) was 4.51 ml/g, 2.79 ml/g for oil holding capacity (OHC) with 44.54% of emulsifying activity (EA). It could be conducted that GC seeds are recommended in order to enhance nutritional quality and functional properties as food supplementation.

No abstract

The effect of addition moringa leaves extract (MLE) on physical, chemical and sensory properties of luncheon was investigated. Luncheon samples were supplemented with 0.5, 1.0 and 1.5% of MLE. Results showed that supplementation of luncheon with MLE increased its content of protein, fiber and antioxidants. Protein content ranged from 8.49% in control to 10.90% in luncheon sample with 1.5% MLE. Total phenolic content of MLE was ranged from 65 to 67 mg/100g (as Gallic acid equivalent) while, the scavenging effects of 100 µl of MLE were ranged from 79.51 to 88.57%. The thiobarbituric acid number (TBA) values increased for all the investigated luncheon samples gradually during storage period. The highest value for TBA was noticed in L1 (control sample 1) (0.5239) after four weeks of cold storage while, the lowest value was observed with luncheon meat containing 0.01% butylated hydroxytoluene (BHT) (L2) (0.1251) at zero storage. The total polyphenol contents and antioxidants activity increased in luncheon meat after the addition of moringa leaves extract. All the luncheon meat samples containing moringa leaves extract were generally acceptable.

The aim of this work was manufacture of probiotic Ras cheese and study the chemical, microbiological, sensory characteristics and cholesterol level compared with control Ras cheese. The results showed that the moisture content significantly decreased in all Ras cheese samples. Fat and salt contents of Ras cheese were nonsignificantly increased, while the titrtable acidity and total nitrogen were significantly increased with progress of the ripening period. The higher level of total nitrogen was found in Ras cheese made with of Bif. Bifidum, then in cheese contained Bif. Lactis. Also, the ripening indices showed higher level (S.N./T.N. ratio, N.P.N./T.N. ratio) in probiotic Ras cheese with progress of the ripening period. T.V.F.A. content in probiotic Ras cheese containing Bif. Bifidum or Bif. Lactis had the highest significant effect as compared with control cheese. The results showed that the highest level of cholesterol concentration in control Ras cheese, while the lowest level in probiotic Ras cheese made by using Bif. Bifidum. The probiotic strains found viable during the ripening period and the increasing in total bacterial counts and the decreasing of Moulds and Yeasts counts. Lactic acid bacteria decreased with progress the ripening period in all samples. Ras cheese produced with Bif. Bifidum, The higher scores of sensory evaluation while the sample of Bif. lactis had the lowest scores as compared with the control cheese. Results obtained showed that the potential advantages of using the probiotic strains to produce safe and healthy cheese.