The aim of this study was to evaluate effect of parsley on weight loss and antioxidant enzymes in overweight and obese women subjects. A number of 150 women subjects were classified as follow: group (1) 30 normal volunteers women with BMI<25 Kg/m 2 was considered as a control group, group (2) 30 overweight women with BMI between 25-30 Kg/m 2 eating one cup/ day parsley in addition their weight reduction diet, group (3) 30 obese women with BMI>30 Kg/m 2 eating one cup/day parsley in addition their weight reduction diet, group (4) 30 overweight women with BMI between 25-30 Kg/m 2 eating only their weight reduction diet, group (5) 30 obese women with BMI>30 Kg/m 2 eating only their weight reduction diet. The weight reduction diet is containing the same types and quantities for all participants in groups 2, 3, 4 and 5 with exchange during the week days along the study period. Age (35-60 years) with no prior history of chronic diseases was selected from outpatient clinics in Assiut University Hospitals after their agreement for the participation in the study. Information on age, weight, height was collected. Antioxidant enzymes including superoxide dismutase (SOD), glutathione reductase (GR), glutathione peroxidase (GPX) and catalase (CAT) were assessed in the groups at the beginning of the study and after 2 months of intervention. The investigation was

This study was performed to prepare gluten-free cakes and crackers produced with different flours of rice, corn, and sweet lupin for celiac people and evaluate the effect of flours on chemical, physical and sensory cakes and crackers properties compare with control cakes and crackers made with wheat flour. Six cakes and crackers formulations were followed as: RF 1 (cake with 100% rice flour), CF 2 (cake with 100% corn flour), LF 3 (cake with 100% sweet lupin flour), RF 4 (crackers with 100% rice flour), CF 5 (crackers with 100% corn flour) and LF 6 (crackers with 100% sweet lupin flour). Control cake and crackers were used with 100% wheat flour. The cakes and crackers were characterized with chemical, physical, and sensory analysis. The results of the chemical composition of cake and crackers ingredients showed that the RF 1 and RF 4 the highest percentage of moisture, copper, and iron compare with other samples. While LF 3 and LF 6 contain maximum value of protein, fiber, fat, ash, phosphorus and potassium. The CF 2 and CF 5 showed the maximum of calcium and sodium. Cakes and crackers formulated with LF and RF displayed improved quality characteristics such as increased weight and volume but decreased the specific volume. The hedonic scale showed that the panelists preferred the LF cake and RF crackers (8.7 and 8.8 respectively) after WF cake and crackers. The overall assessment pointed that WF cake and crackers a greater acceptance by panelists, while gluten-free cakes and crackers are considered nice in the opinion of the panelists. Also, the sensory evaluation showed that using the corn flour in cakes and crackers caused lower acceptance by the panelists.

This study was carried out to evaluate the effect three types of fruits puree (apple, banana, and cantaloupe) used as fat replacers at three ratios to fat (50:50, 75:25 and 100:0) w/w and high fat biscuit control (100% fat) to compare in baking biscuits on the chemical composition, physical and functional properties, and sensory evaluation of the biscuits. The results revealed that there was no significant difference between all samples in moisture as compared to the control sample. The highest content of moisture in samples 100% fat replacement was 2.59%. The fiber, ash and carbohydrate content of the biscuits increased significantly as the replacement level increased. In contrast, the replacement resulted in a sharp significant decrease in fat content. The results increased significantly at (p≤0.05) among samples in weight and thickness of biscuits but the width, volume and specific volume decreased. The highest value of weight and thickness was in samples of 100% fat replacement ( 20.0%, 20.01% and 16.33%) in formulas (2,3,4) respectively, and the lowest was found in 50% fat replacement (16.0%, 13.67% and 12.52%). PH of all samples was not significantly different as compared to the control sample. The water absorption capacity of samples 100% fat replacers had higher than the 50% fat replacers. The appearance, flavor, taste, texture and overall acceptance, of all biscuits replaced with fruits puree exhibited no significant difference as compared to their control and was highly acceptable except appearance and texture in 100% fat replacers of apple were significant differences at (p≤0.05).

The aim of this study to extract calcium from organic chicken eggshell and white chicken eggshell, Calcium determination in each, then fortifying fresh natural juices. Calcium was extracted from eggshells by using fresh lemon juice and lemon salt, and fortifying fresh natural juices (with extracted calcium at three levels of supplementation as follows 5, 10 and 15%). Study the effect of extracted calcium supplementation on each of calcium content, pH value and sensorial properties of juices were studied. The results showed that the higher calcium content was in the organic eggshell (30706.97mg/100gm) compared with white eggshell (28543.365mg/100gm), and calcium extract by lemon juice (973.6mg/100ml) higher than extract calcium by lemon salt was (965mg/100ml). In conclusion, addition calcium extract of eggshell led to a pronounced increase calcium content in the supplemented of juices compared to control. And a decrease in the pH values of juices during fortification in all treated samples compared to the control. There were, no significant differences (p<0.05) in all sensory characteristics of juices with 5%, 10% of extract calcium as compared to control sample. There were, significant differences (p<0.05) in odor, taste and flavor of juices fortified with 15% as compared to control sample.