Yoghurt is one of the most popular fermented dairy products widely consumed all over the world. The present study aimed to evaluate the physicochemical, microbial and sensory characteristics of yoghurt produced by added various levels of Gum Arabic and Guar gum (stabilizers). Physicochemical characteristics, microbial characteristics and sensory evaluation of processed yoghurt samples were conducted under laboratory conditions by standard methods. The results showed that yoghurt produced by the addition of Gum Arabic at concentrations (0.2, 0.35, and 0.5%) had less serum separation (1.6, 1.4, and 3.3 ml/l) after 9 days compared with that produced by adding Guar gum (4.5., 3.1., 0.0 ml/lit), respectively, and their mixture (4.3., 6.1. and 3.5 ml/l). Results reported significant differences in pH values (4.9, 4.5, and 3.9) during storage (0, 3, and 9 days), respectively for all types of stabilizers added. The results illustrated significant differences in total solid (7–8%) at different concentrations during the storage period. The study showed no significant difference in stabilizers (Gum Arabic and Guar Gum). The effect of storage on microbial characteristics was determined and the results showed that all microbial characteristics except coliform bacteria showed a significant decrease in the supplemented yoghurt samples compared with those of control yoghurt, while no effect with stabilizer concentration on microbial characteristics. Sensory characteristics (texture, color, and overall acceptability) were significantly improved, while the flavor was not affected with type and concentrations of stabilizers, but affected with storage period. Yoghurt processed with the addition of Gum Arabic had best quality characteristics than yoghurt made with addition Guar gum and a mixture of them. The study recommended doing more researches in rheological, microbial, and sensory characteristics to improve the quality of yoghurt.

Ricotta cheese is made fro m heat-acid precipitation o f p rotein fro m whey or whey-milk blend. The study aimed to evaluate the quality characteristics of ricotta cheese produced at laboratory level. The chemical co mposition of ricotta cheese was as follows: mo isture: 72.

Wheat flour is widely used in many food industries involving noodles. Therefore, noodles are an important part in the diet of many countries around the world. The objective of this study was to assess the nutritional and sensory characteristics of wheat-sorghum and Wheat-millet enhanced with guar flour for noodles production. The noodles were prepared as Daber-noodle and millet-noodle by mixing wheat flour to Daber or millet flours to obtain a mixture of 10%, 20% and 30% noodles) compared to control (Nobo). The falling number of wheat flour was 441, wet gluten was 32±0.01%, and dry gluten was 22±0.3%. As the concentration of millet and Daber flour increased in the prepared noodles, the moisture, ash, oil and protein contents consequently increased, while the case was reversed in carbohydrate contents. In the millet-noodle, and at the mixture of 10%, 20% and 30%, Na were 0.23, 0.31 and 0.31 mg/100g, respectively, while were 0.18, 0.24 and 0.25 mg/100g in Daber-noodle, whereas potassium content, at the same mixtures were 0.25, 0.22 and 0.32 mg/100g, respectively, in the millet-noodle, and 0.20, 0.29 and 0.29 mg/100g, respectively, in Daber-noodle. It seemed that control-noodle sample was more acceptable followed by Daber-noodle samples while the millet-noodle samples were the last choice for the panellists. ANOVA proved that the different noodle samples were statistically significant, i.e. some samples are highly preferred by panellists while others are fairly accepted. Further studies should concern adding some additives to improve acceptability for millet-noodle and Daber-noodle.

Background: Vangueria madagascariensis fruits (Kirkir) produces compounds own various nutritional and medicinal properties. Objectives: The study purpose was to investigate the chemical composition and antioxidant properties of kirkir fruits (Vangueria madagascariensis). Materials and Methods: Proximate chemical composition, minerals and antioxidant properties of kirkir fruits were consucted via determination of total flavonoids, Ferric reducing antioxidant power (FRAP) and DPPH free radicals scavenging Assay. The Antimicrobial activity of plant extracts was also investigated. Results: The results of chemical properties indicated that kirkir fruit contained: moisture 6.96%, protein 7.40%, carbohydrates 59.85%, fats 2.00%, dietary fibers 17.50% and ash 3.10%. It also contained micro nutritional elements such as ascorbic acid (145.00 mg/100 g) and beta-carotene (102 IU/100 g). The fruits were proved to be rich in phosphorus and potassium as 11.55 and 30.96 mg/g, respectively. The antioxidant activity of methanolic extract was determined by DPPH and FRAP. The radical scavenging effect was observed with IC 50 = 36 µg/ml and 341 mM TE/g, respectively. The study showed that methanolic extract of kirkir fruit was proved to be effective as an antioxidant containing polyphenols 52.00 mg GAE/100 g and flavonoids 7.25 mg RE/100 g. Conclusion: Kirkir fruit has showed its high nutritive value (macro nutritional elements, important micro nutritional elements such as ascorbic acid and beta-carotene and minerals of tested fruits. The extract of kirkir fruit was demonstrated to be effective as a an antimicrobial and antioxidant containing polyphenols and flavonoids. The study recommends isolation of active ingredients and development of novel drugs from the Vangueria madagascariensis plant.