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Jerusalem artichoke (JA) tubers are rich in minerals, fibers and inulin, a unique polysaccharide stored in them instead of starch. In this study, JA tubers were dried and ground into flour, which was then used to substitute 2.5, 5, 7.5 and 10% of wheat flour to prepare functional cookies using the previously mentioned functionality (minerals and fibers). The chemical composition of cookies was investigated, as well as the effects of substituting wheat flour for JA tubers flour (JAF) on it. JAF increased the moisture content of cookies, resulting in increased hardness and fractur ability. Fiber content increased as well, reaching a maximum of 0.8% at the highest substitution rate (10%). Ash content was increased from 0.6 to 1.09%, which was also related to the increased minerals (magnesium, calcium, phosphorus and iron), giving the prepared cookies high nutritional values. Physical properties of cookies including spread ratio, specific volume, and color showed marginal changes due to higher fiber and moisture contents in the prepared cookies. Furthermore, the sensory characteristics of JA cookies yielded satisfactory results, as overall acceptability was not significantly affected, although color was altered because of the pale or dark colored cookies at higher levels of substitution.

Fruit Juice especially orange (Citrus Sinensis) juice is very desirable for the consumer because of its fresh aroma and flavor, but its shelf life is less than 6 days at 4°C in best conditions during preparation, packaging, storage, handling and distribution. Microbiological quality is the bottleneck for safety and shelf life .So, this study aimed to extend the shelf life of orange juice by using green tea extracts as natural preservatives. The effect of adding green tea extracts by 0.1%, 0.2%, 0.3% to orange juice on the physical, microbial, chemical and sensory properties during storage up to 6 months were evaluated. The most important findings showed that the highest content of antioxidants, phenols and flavonoids for juice with green tea extracts (0.1%, 0.2%, and 0.3%) compared to control sample. While, green tea extracts as the best way to minimize the total number of bacteria in orange juice samples compared with control during storage period up to 6 months. Generally, it could be conducted that using of green tea water and alcoholic extracts may extend the shelf life and raise the nutritional and health value of orange juice.

Marjoram was applied to beef burger to improve its physical and chemical properties and to extend its shelf life. Marjoram was added to beef burger in two forms; ethanolic extract at 0.1, 0.2 and 0.3 g/100g and as dry powder at 0.2, 0.4 and 0.6 g/100g and was stored at freezer (-18℃) for three months. Chemical properties including moisture, protein, fat contents and pH values, physical properties (water holding capacity), cooking characteristics (shrinkage, cooking loss and cooking yield), shelf life limiting parameters (TBA, TVN and total plate count) and sensory evaluation test were all investigated. Moisture, protein and water holding capacity increased in both additives (marjoram extract and marjoram powder) added to the burger recipe and these parameters decreased at the end of storage period while fat increased with additives and after storage. All cooking parameters improved as shrinkage and cooking loss decreased with marjoram addition while cooking yield increased. TBA, TVN and total plate count at all added marjoram samples were lower than control at zero time and increased through time in all samples but marjoram added beef burger samples showed less increase rate comparing to that of control. Sensory evaluation test showed that marjoram ethanolic extract and powder did not alter sensory parameters make marjoram a potential application in beef burger.