No abstract

Eggshell powder can be used as an attractive source of calcium) Ca (in human diet .Therefore, this work was done to compare different kinds of eggshells) white chicken) WC (, brown chicken) BC (, duck and quail .(The proximate chemical composition and mineral content of different eggshells were determined .In addition ,the influence of eggshell powders supplementation) 5 , 10 and 15% (on minerals content, physical and sensory properties of bread strips was studied .The obtained results indicated that ,the content of ash was 96.67 , 96.18 , 95.99 and 93.42 % for WC ,BC ,duck and quail eggshells, respectively .The duck eggshell contained the highest calcium content followed by quail ,WC and BC eggshells .Meanwhile , quail eggshells exhibited the highest magnesium) Mg (content followed by BC ,WC and duck eggshells .Addition of eggshell powders led to a noticeable increase of Ca ,Mg contents and water absorption ratio in the supplemented bread strips .Moreover , minor changes in sensory properties of bread strips were recorded by judges .The obtained data revealed that ,we can recommend the possibility of using eggshell powders as dietary calcium supplement to fortify bread at home up to 10 % level .Also ,the lack of information on the using of eggshell suggests that there is a promising area to be discovered.

Fortification of food products with herbal plants to improve their functional and nutritional properties has currently found great effort. Therefore, the present study was designed to characterize the marjoram herb and using it in preparation of beef burger to improve their functional and nutritional properties. Also, the effect of marjoram herb on the oxidative stability of prepared burgers was studied. In addition, Marjoram herb was partially substituted of beef meat by different levels (1.5, 2.5 and 3.5 %), then compared to the control. The results cleared that the marjoram herb contained high protein, ash and fibers contents, where the values were 11.2, 29.0 and 18.5 %, respectively. Moreover, Total phenolic compounds content of the marjoram herb were 19.28 mg as chlorogenic acid equivalent/g. Addition of marjoram herb to beef burger led to improve of the cooking properties such as increase of water holding capacity (WHC), decrease of cooking loss and shrinkage during cooking. In addition, reduce the cost of production of beef burger without significant differences in its sensory properties. Furthermore, marjoram improved the oxidative stability of beef burger, where the peroxide and thiobarbituric acid values of burgers stored at-18 °C for 14 days decreased with the increasing of the marjoram levels. Based on these results, we can recommend that, fortification of beef burger with marjoram herb can improve its nutritional and functional properties.

O LIVE oil pomace is produced as by-product with a large quantity during olive oil processing. It is a promising source for polyphenolic compounds and fibers which could be used in food industry. In this work proximate chemical analysis of olive pomace (two-phase olive oil extraction) was studied. Also, seven extracting solvents were tested in extracting the phenolic compounds from the olive pomace (OP). Total phenolic, flavonoids, and flavonols contents of the different extracts were determined. In addition to, the antioxidant activity of the phenolic extracts was investigated using 2, 2-diphenyl-1-picrihydrazyl (DPPH) to assess the extracting efficiency of solvents. The obtained data rivaled that protein, fat, ash and fiber contents of OP were 2.48, 2.33, 1.33 and 20.37% (FW), respectively. It is clear that the OP contains a large quantity of fibers and it had cellulose content about 40.7% of the fiber content. Furthermore, the total phenolic content was varied in the various extracts and ranged from 8.29 to 36.24 mg GAE g-1. While, total flavonoids were ranged from 2.23 to 12.52 mg QE g-1. Methanol and water (80:20) recorded the highest antioxidant activity with EC 50 of 1.373µg/µg DPPH while, the acetone extract recorded the lowest antioxidant activity with EC 50 of 8.052µg /µg DPPH. Toast bread was fortified with the cellulose isolated from OP at three replacement levels of 2, 4, and 6% and the results showed no significant differences between control sample and the sample fortified with 2% cellulose in most of sensory characteristics tested. Addition of pomace cellulose at replacement level of 2% enhanced the texture of the bead and was more acceptable than the control. The results concluded that olive pomace is a good source for dietary fibers and polyphenolic compound which could be used in the food industry.

Purslane (Portulaca oleracea) is an edible plant rich in beneficial nutrients. Chemical composition, mineral composition, fatty acids, total phenolic compounds and radical scavenging activity of purslane were determined. In addition, oxalate content of purslane was analyzed after cooking at three temperatures (60, 80 and 100 °C) for different durations (5, 10, 15 and 20 minute), and pickling for various durations (3, 6 and 9 days). Fatty acid analysis, sensory evaluation and quality characteristics of biscuits fortified by purslane powder, after oxalate reduction treatment, were carried out. Ash, fiber, protein and fat contents of were 23.42, 16.03, 5.64 and 5.30 %, respectively on dry matter basis. Of the elements, potassium had the highest concentration (4694.0 mg K/100g), while zinc was found in the lowest concentration (0.93 mg Zn/100g). Total phenolics of purslane were 193.22 mg/100g gallic acid equivalent and radical scavenging activity was 87.29 %. The proportion of unsaturated fatty acids in purslane is high; linolenic acid represents 40.4 % of total fatty acids. The soluble fraction of total oxalate in purslane cooked for 20 minutes at 60, 80 and 100 °C were 34.65, 19.84 and 15.84 %, respectively. While after pickling for 0, 3, 6 and 9 days, the soluble fraction of total oxalate of purslane was 47.80, 36.23, 25.60 and 14.39 %, respectively. Addition of purslane powder after oxalate reducing treatments improved the quality characteristics of wheat flour biscuits. Portulaca oleracea is a good source of minerals, nutrients, antioxidants and omega-3 fatty acids, especially for functional food and nutraceutical applications.