F UNCTIONAL properties, nutritional quality, and sensory characteristics of wheat flour/ pumpkin peel puree (PPP) based biscuits were investigated. Wheat flour and PPP were mixed in the ratio of 100:0 (control), 90:10, 80:20, 70:30 and 60:40 (weight/weight). Developed biscuits with PPP showed reduced lightness with increased yellowness and redness than control. The increase in PPP incorporation level increased water solubility index and decreased water absorption index and oil absorption index of biscuits. Spread ratio and density of biscuits increased slightly by increasing the PPP incorporation level. The crude fibre, minerals, β-carotene, and vitamin C contents of developed biscuits increased significantly (P < 0.05) by increasing the PPP incorporation level. The formula contained 80:20 wheat flour and PPP, respectively, revealed the highest sensory scores among all tested samples. The biscuit made from this formula contained 6.14% moisture, 15.05% fat, 8.91% protein, 1.74% total ash, 1.84% crude fibre, 66.32% carbohydrate, 7.13 mg/100g β-carotene, 2.26 mg/100g Vitamin C, 2.94 mg/100g iron, and energy value of 436.37 Kcal/100g dry matter.

This work aimed to study the effect of incorporating chia seeds flour with corn starch into pudding blends in different ratios ( 1.5:4.5, 3:3, 4.5:1.5 and 6:0 (g/g) per 100 g milk), whereas corn starch (6 g/100 g milk) was used as a control sample. Functional properties of raw materials, physicochemical properties, protein quality, textural properties and sensory properties of prepared pudding samples were evaluated. The incorporation of chia seeds flour resulted in higher functional properties. Additionally, the protein, fat, ash and crude fiber content of pudding increased by 1.3, 1.4, 1.2, and 11.8 times in blend P4 (6:0 (g/g) chia seeds flour per 100 g milk) compared to the control blend (P). Moreover, the sum of essential amino acids and the sum of non-essential amino acids content were increased from 1.23 to 2.06 (g/100 g sample), and from 2.17 to 4.03 (g/100 g sample), respectively by increasing the chia seeds flour level. Thereby, increasing chia seeds flour level in pudding formula caused increasing values of indicators of protein quality. For textural properties, the cohesiveness increased from 0.48 to 0.68, whereas the other texture parameters demonstrated the opposite behavior by increasing the chia seeds flour level. Sensory evaluation resulted that the blend formed with 3: 3(g/g) chia seeds flour: corn starch (P2) was nearer to those of the control blend in terms of overall acceptability. The study recommends that chia seeds flour could be used as a new way to improve the functional properties and nutritional value of pudding.

Taro (Colocasia esculentum (L)) corm is one of the most nutritious and easily digested foods, but unfortunately contains anti-nutritional factors such as oxalates and phytic acid .The oxalates which can lead to risks of kidney stones, while phytic acid reduces bioavailability of minerals. Therefore, the anti-nutritional factors must be removed or decreased before utilization of corm as food by carrying out chemical or physical process such as soaking, boiling, fermentation or cooking. So, the incorporation of chemical and physical methods is expected to be a very efficient ways of processing. The aim of the present study was to investigate the effect of using calcium salts such as calcium carbonate, calcium chloride and calcium sulphate at different concentrations (0, 1, 3, 5 % w/v) during soaking periods for (30 and 60 min) on reducing soluble oxalate and phytic acid in taro corm chips. The experimental results indicated that the optimal conditions were soaking taro corm chips in calcium chloride solution at concentration of 5% for 60 min., since the content of both soluble oxalate and phytic acid were found to decrease from 294.3 to 35.1 mg/100g and from 161.16 to 133.68 mg/100g respectively. Calcium carbonate was the lowest effective additive.

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