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The effect of substituting water (50 and 100%) with cheese whey (CW) and UF milk permeate (UFMP) as the by-product of some dairy industries on the quality of Egyptian Baladi bread were investigated. Changes in the physical, chemical and organoleptic properties of bread products were determined. Substituting the water by either whey or permeate in Baladi bread manufacture caused significant effect on dough mixing properties (Farinograph) and slight increase in ratio of solution absorption for the dough preparation. A significant (P<0.05) increase was observed in the values of mixing tolerance index (MTI) for permeate dough at two substitution levels. The values of energy, extensibility, resistance of extension and proportion number increased significantly (P<0.05) in both whey or permeate dough by increasing replacing level. Whey or permeate had significant effects on texture profile analysis of Baladi bread. Total solids, protein, ash, carbohydrate and minerals contents were faound to increase significantly (P<0.05) in resultant bread with increasing the ratio of whey or permeate added to the bread blend. The values of alkaline water retention capacity for all tested bread samples were reduced significantly (P<0.05) during storage. Substitution of water with whey or permeate in Baladi bread formula especially 100% could be enhance the sensory properties in the resultant product. It could be concluded that, Egyptian Baladi bread can made by adding cheese whey or milk permeate as a water substitute up to 100%. This fortification could enhance the quality attributes, acceptability and nutritive value of the product.

The present study aimed to assess the therapeutic effect of the unfermented and fermented cow; oat milk (CM, OM, FCM, and FOM) and fermented oat milk supplemented with 2% whey protein concentrate (FOM+WP) in diabetic rats. Alloxan was applied for inducing diabetes and hyperlipidemia in rats. The rats were randomly divided into two main groups. Control (-) (6 rats) were fed on a standard diet, while the second group (42 diabetics rats) were divided into six groups (6 rats each), and treated by different unfermented and fermented milk types by epigastric tube for 4 weeks. After four weeks, all treatments reduced the level of glucose, the serum levels of TC, TG and LDL-c compared to control (+) group and this was associated with a significant increase (p<0.05) in HDL-c in these groups. The highest significantly (p<0.05) decrease recorded in the groups fed with (OM) and (FCM), respectively. Liver enzymes activity decreased significantly (P˂0.05) in FOM + WP, FOM, FCM and OM groups, respectively. Feeding the rats on fermented oat milk fortified with whey protein led to decrease the fecal total anaerobes and fecal enterobacterial counts and stimulate the viability of both fecal lactobacilli and bifidobacteria in the intestinal colon, compared with other treatments. Histopathological examination of the liver sections showed no histopathological alteration in the hepatic parenchyma in (FOM+WP) group. (OM) and (FCM) groups showed no histopathological alteration and the islands of Langerhans cells were in normal size as well as the surrounding acini and ducts. In conclusion, treatment with oat milk led to curing hyperglycemia and hyperlipidemia in diabetic rats. Meanwhile, treatment with fermented oat milk fortified with whey proteins resulted in a better effect on the liver and improved the growth of the health-promoting intestinal microflora.

Cookies were produced from wheat flour with partial replacement with a combination of dried spirulina biomass and moringa leaves powder at different concentrations T1 (95:2:3), T2 (90:4:6) and T3 (85:6:9), respectively. 100% wheat flour cookies were used as the control sample. Quality characteristics of produced cookies were evaluated including the physical, chemical, sensory and antioxidant properties. The results showed significant differences in the physical properties of all cookie samples. Cookies with replacement level 15% (T3) showed the highest weight (24.80 g), greater diameter (7.74 cm), lowest thickness and spread ration (0.68 cm and 9.27). Data revealed that using spirulina and moringa with different blending levels made cookies color greenness when compared to the control sample. All samples of cookies contain a moisture content and carbohydrate significantly lower than the control sample. Partial replacement of wheat flour with different concentration of spirulina and moringa blends was significantly increased all nutrients in produced cookies including ash, protein, lipids, crude fiber, and minerals with increasing replacement level compared to control cookies. There were no statistically significant differences between control cookies and both T1 and T2 cookies for all sensory properties. Sensory scores for T1 almost equal to control cookies. Otherwise, T3 cookies had the lowest scores of appearance, color, taste, and acceptability. However, all samples are reasonably acceptable. Total phenolic, flavonoid contents and scavenging ability of produced cookies increased significantly by increasing replacement level with spirulina and moringa leaves powder. In conclusion, the obtained data revealed the possibility of incorporating 6% dried spirulina biomass and 9% moringa leaves powder in cookies production to improve the nutritional and antioxidant status of cookies.

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