The main target of this study is preparing functional dairy product mainly probiotic beverages or drinkable yogurt fortified with Pineapple as sweet beverage. The probiotic strain are Lactobacillus acidophilus LA-5 (A), Bifidobacterium bifidium and L. acidofilus. Results indicated that blending of yogurt drink with pineapple increased the titratable acidity according to the acidic nature of pineapple itself. TS contents of beverages were increased as the proportion of pineapple increased; the increases were parallel to the level of pineapple. It could be noticed also that ash percent increased as the level of fruit increased in fresh samples. WSN and TVFA; it could be noticed that all values were considerably increased as a result of proteolysis and lipolysis. The growth of St. thermophiles in beverage samples fortified with different ratios (w/w) of pineapple pulp during the storage period were estimated. It was clear that the counts were decreased as pineapple level increased and also as a storage period progressed. The counts of Biffidobacterium ssp were increased in pineapple samples rather than control. The counts of fresh samples were 33, 36, 44 and 46 (cfu×x10 5) in C, T1, T2 and T3, respectively. The counts decreased during storage to reach 24 and 18 (cfu×x10 5) for control and 25 and 20 (cfu×x10 5) for T1, while it became 35 and 25 (cfu×x10 5) for T2. The third sample (T3) gained 46, 37 and 29 (cfu×x10 5) when fresh and after one and two weeks. The scores for body & consistency were clear, varied either in treating samples or stored samples. Adding of pineapple lead to produce non homogenized body and little coagulated particles as an effect of acidic action of pineapple. Flavour scores indicated that the favorite sample was T3, where it possessed 47.71, 47.90 and 47.99 points when fresh and after one and two weeks, respectively. The total acceptability indicated that control samples had the highest degrees.

The aim of this study was to produce an edible film from egg white protein powder and the theological, mechanical properties,permeability and scanning electron microscopy (SEM) of the prepared films were determined. The thickness, tensile strength , elongatio ,% solubility of produced by edible film with rosemary essential oil was the highest, followed by that of egg protein powderbased film with tripolyphosphate (TPP). Therefore, the addition of rosemary essential oil or (TPP) to egg white protein powder films have the potential to provide a safe edible films decreased microbial growth and consequently prolonged the shelf life of chicken patties, As well as improved the chemical changes and sensory properties of the chicken patties. The substances used in this experiment were , film with glycerin (A) , film with sorbitol (B), film with rosemary essential oil (C) and film with tripolyphosphate (D) compared with (CL) on quality attributes and prolong shelf-life of chicken patties during storage. All products were stored at (4±1°C) for 30 days and the quality parameters such as total volatile nitrogen (TVB-N), thiobarbituric acid (TBA), WHC, plasticity, pH, weight loss, moisture content , total bacteria count, psychrophilic bacteria (Psy) and molds and yeasts (M&Y) were determined. The results observed that treatment (C) was the best treatment in terms of reduction of microbial load followed by treatment (D) followed by treatment (B) until 30 days of storage as compared to control (CL). The levels of decrease in chemical and microbial load in the samples from both of the edible films were related good quality chicken patties. As well as on the same physic-chemical tests and sensory. It is clear that the edible coating and films of the aromatic essential oils and the (TPP) have kept the Quality of chicken patties up to 30 days of storage.

In a previous study, the extract of Turmeric and β-Carotene was extracted from local cheap products for coloring the Egyptian Ras cheese instead of the imported Annatto dye. Ras cheese was made with this extract, and compared with control cheese. HPLC technology was used to estimate the stability of the added dye during making of cheese when fresh) and during storage period (180 days), and compared with control samples. HPLC analyzed was performed to detect and follow the reduction of the colour of cheese, and the loss of dyes in the whey. Results showed that after extraction for HPLC analysis of the annatto extract (norbixin) used in making Ras cheese, the recovery of norbixin from fresh Ras cheese averaged 80.57%, while the norbixin content in the whey of Ras cheese was 19.35%. HPLC determination of β-Carotene in Ras cheese was about 4.28% from a total amount of β-Carotene being used in cheese making process is lost in whey. Recovery of β-carotene from fresh Ras cheese was 95.32%. Recovery of β-carotene from uncolored Ras cheese fresh Ras cheese and whey sample were (96.00%/3.50%), respectively. The results from HPLC determination of β-Carotene in ripened Ras cheese after six month old cheese were 37.23%. Residual Annatto was extracted from ripened Ras cheese after 180 days from storage which was 34.07%. While, residual curcumin percentage in Ras cheese after ripening time was 43.20%. Annatto is less stable compared to Curcumin and β-carotene extracts under the same condition. When used Curcumin and β-carotene extracts, they forming a stable colour little of which is lost during separation of the whey. The economic feasibility between the price of colorant added and loss of some of it in whey, it is clear that annatto is less expensive but will be larger loss of whey. In contrast, in the case of Curcumin and carotene extracts, a little amount of the added extract is lost in the whey. On the other hand, it is recommended that the waxing of Ras cheese wheels to preserve the colour of oxidative degradation.

T HIS study was proposed to investigate the possibility of utilization of sweet lupine (lupines albus) flour for producing functional ice milk for human consumption. Lupine considers a rich source of protein, minerals, antioxidant, and anti-microbial materials. Sweet lupine flour (SLF) was incorporated with skim milk powder at levels 5%, 15% and 25% respectively to produce healthy ice milk. The effect of replacement on chemical, physical, viscosity, meltdown, rheological, microbial quality and sensory evaluation were evaluated. Protein, fat, ash, TS contents as well as pH values and overrun were increased in all samples which supplemented with SLF compared to control. The acidity was decreased by increasing SLF compared to control. Also, the viscosity of mixes increased by increasing SLF compared to control. As well as melting down value decreased by increasing SLF. Texture profile was affected by replacement with SLF, the hardness increased by increasing the amount of SLF from2049.49 gf in control to 2347.98, 2937.19 and 3100.05 gf for 5, 15 and 25% SLF, respectively. The microbiological aspect was improved specially the sample contained 25% SLF which had the lowest total bacterial count. The sensory properties of ice milk especially sample contained 5% SLF had the highest overall acceptability compared with other samples.

By-products of tomato processing represent a major disposal problem for the industry concerned. The exploitation of by-products of tomato processing as a source of functional compounds and their application in food is a promising field considering that with the food market the innovative secter of functional foods is growing fast and becoming more important.Tomato seed contained the highest values of protein(28.03%), and ether extract(20.83%), while tomato skin had the high value of crude fiber (55.42%) ,and ash (3.86%). Tomato seed meal contained avaliable amount of alkaloids, total phenolic, saponin, while tomato skins had the high content of carotenoids and lycopene. These substances had an antioxidants or anticancer effect. So, the presence of these compounds in tomato wastes allow their application in food processing to obtain healthy products. Physical and chemical properties of tomato seed oil indicated that oil had 0.923 specific gravity, 1.478 refractive index, 114.165 iodine value, 90.476 peroxide value and 3.685 free fatty acids.The results reveled that tomato seed oil contained 79.99% unsaturated fatty acids. Linoleic acid (18:2 ω6) is the major fatty acids was in a concentration of 56.67% followed by oleic acid (18:1 ω9) 18.37%. Results indicate that tomato seed contained higher levels of some essential amino acids i.e. phenylalanine, leucine, isoleucine and lysine than those by FAO/WHO (1993). Lysine was found to be the first limiting amino acid, while phenylalanine was the second limiting amino acid in the defatted tomato seed and skin meal. So,tomato seeds were good source for most essential amino acids such as phenylalanine, leucine, isoleucine and lysine which were higher than those given in FAO/WHO.