Cereal butter were made from sunflower, pumpkin, garden cress, corn, rye and peanut butter served as control. Chemical, physical, microbiological, textural and sensory evaluation of cereal based butter poduced from different types of cereal were analzed using a standard method. Pumpkin had highest protein (30.23%), while sunflower, pumpkin and peanut cereals had the highest amounts of fats (51.46, 49.05 and 48.00%, respectively). Also, corn had the highest amounts (72.56%) of carbohydrate. For microbiological evaluation, data show that total mould count ranged between 1.10 to 1.80 log cfu/g for rye and peanut, respectively. Garden cress is a good source of potassium, calcium, iron, and sodium. Also, Pumpkin is a good source of Magnesium, zinc, Phosphor and Selenium.  Sunflower had the highest value of Vitamin B1, B2, B6, B9 and E but garden cress had the highest value of B2, K and C vitamins. The fatty acid composition of cereals reported that palmitic acid was the highest value in rye 21.80%. The Palmitoleic acid ranged from 0.22 to 12.50%, the lowest was peanut and highest occurred in sunflower. The highest of oleic acid was peanut 46.80%.  Sunflower had highest Linoleic acid (69.0%) and garden cress had highest of linolenic acid 32.18%. Rye had highest value (20.69%) in Arachidic acid and garden cress scored highest in Eicosenoic acid (13.40%). The microbiological quality of cereals butter samples are total aerobic bacterial counts (TAB) ranged between 1.09 log cfu/g (rye butter) to 1.91 log cfu/g (peanut butter). Garden cress was obtained the higher for viscosity value (16100, 15900 and 15700 cp/s) at 25, 40, 60°C than other cereals butter. In texture analysis, garden cress butter had the highest significant amounts of hardness, cohesiveness, gumminess, chewiness and adhesiveness. Sensory evaluation of sunflower butter had the highest significant amounts of overall acceptability, peanut butter then pumpkin butter (96.30, 88.40 and 79.20, respectively) in all samples. Results could be useful in improving cereal butter processing and delivering sunflower butter to consumers who are more concerned as a functional food, high fat content and peanut allergy.

Six wheat kernels (Australian, Argentine, Ukrainian, American and Germany), and Egyptian wheat (Gamaza7) local wheat cultivars were subjected to physico-chemical properties. Results indicated that the Germany wheat grains had higher total physical defects. Flour yields were about 70 % for all tested wheat samples except for the American soft red winter wheat and Ukrainian hard red wheat, which were as low as 65.0%. A wide range of protein content (9.60-11.50 %) of flours was recorded. The Argentine soft red winter wheat flour had the highest protein content and the Australian stander white wheat flour was the lowest in protein content. Wet and dry gluten contents of wheat flour samples were consistent with their protein contents. Data indicated that Australian and Argentine, flours had more suitable properties for bread-making than the American and Egyptian flours. From the different tested wheat flours indicated that those made from Australian wheat, and Argentine wheat flours were superior.

No abstract

This study aimed at manufacturing of camels' milk, and its yogurt made with barley and certain fruits and vegetables for the benefit of feeding children after weaning. Different technological options were assayed, including characterizing the physical, chemical, microbiological, functional and sensory properties. The chemicals composition between different camels' milk being fermented and non-fermented for fortified barley, fruits and vegetables products for children nutrition are significant (p≤0.05). The total viable count in the samples was higher due to the increase of the solids. The viscosity of fermented camels' milk was also better than non-fermented camels' milk. The effect of children food fermented camels' milk for fortified barley, fruit and vegetables had the highest antioxidant activity. Sensory evaluation of children food showed that fermented camels' milk fortified with barley and fruits better of overall acceptability of appearance, color body, texture and flavor than non-fermented camels' milk fortified with barley and fruits. In contrast, fermented camels' milk made from barley and vegetables were less than those made from non-fermented. Economic evaluation for children food made to camels' milk (fermented and non-fermented) showed it is cheapest than the commercial children food. Finally, in the case of manufacturing of children food after weaning from non-fermented camels' milk fortified with barley prefers mixed vegetables, while it may be fermented camels' milk when mixed with fruit.

The aim of the present study was to produce healthy ice cream mixes by replacement of stabilizer with whole mill grains and study their effect on the physicochemical and sensory properties. Total solid (%) was increased with added the powder of grains in all mixes. Protein ranged between3.6 to 4.9 and increased by adding whole grain meal and oats mixes contained the highest protein value. Ash % increased with added milled whole grains Oats mixes contain the highest value of ash. Fat % ranged from 20.66 to 25.90 and oats mixes contained the highest fat %. Total carbohydrate increased with adding the milled whole grains and white corn mixes contained the highest carbohydrate values. Oat mixes gave the highest overrun values. Use of 0.5% milled grain gave the highest melting rate. Increasing apparent viscosity as a result of changing kind of whole mill grains and concentration of adding: (oats; sorghum; white corn; yellow corn) and control samples. Viscosity of ice cream mixes contained1% milled grain was the highest between mixes and were the best in organoleptic properties Thus we recommend to use the milled whole grain in ice cream mixes especially oats to give the consumer a new nutraceutical product with prebiotic substances e.g β glucans , vitamins …etc. .