This study was carried out to investigate the possibility of utilization of barley flour in production of pan bread. wheat flour of (72% extract) was replaced by 10, 15 and 20% barley flour. The effect of such replacements on physical and chemical characteristics of produced pan bread were studied. The results indicated that barley flour had a higher contents of chemical composition than that in wheat flour except carbohydrate content was the highest in wheat flour (85.53%) than in barley flour (76.67%),whereas, protein, ash, dietary fiber, β-glucan and antioxidant were higher content in barley flour (13.63, 2.44, 19.00, 8.65, 97.34 respectively) as compared with its content in wheat flour (12.26, 0.49, 4.88, 0.34, 55.33 respctively),while, wet gluten  and falling number were reduced by added barley in composite flour. The rheological properties of the  five dough mixes were studied using farinograph and  extensograph. The water absorption and dough weakening increased as the percentage of barley flour increased, while were decreased the extensibility and maximum resistance to extension . The results of sensory characteristies of prepared bread (containes10% barley flour) was not significants different from control for crust color, grain and texture. The results revealed that it was possible to use barley flour at level of 10, 15% to produce bread that satisfied baker's and consumer's sensory expectation. This levels may be to increased the nutritional value from dietary fibers, β-glucan, minerals, vitamins and antioxidants.

Noodles were prepared by incorporation varying blends (0, 20, 40, 60 and 80%) of rice flour in replacement of wheat flour. Noodle samples were evaluated for their proximate composition, scavenging activity, sensory properties and cooking quality characteristics. The proximate composition of uncooked noodles varied significantly, with increasing rice flour level that replaced wheat flour , a gradual decreases in moisture , ash , crude fiber and protein contents in noodle pastes were occurred , their values ranged between 4.02-5.33% ; 1.11-5.22% , 0.65-0.82% and 8.51-12.81% ,respectively. However, an increases in fats, total carbohydrates and energy value were take place ranging between 4.62-8.91 % , 71.11-76.74% and 377.64 - 421.43 kcal/100g, respectively .The antioxidant activity ranged between 22.2% for wheat based noodle (100% wheat flour) to 36.8% for sample containing 80% rice flour as scavenging activity for free radicals. The overall acceptability of wheat-based noodles (WF: RF 100:00) were rated superior for their sensory preferable characteristics. Among the blended flour noodles, the noodles incorporated with up to 40% rice flour received the same acceptability as wheat-based noodle. The cooking quality characteristics differed significantly among the noodle samples; the cooking time ranged from 6.5 to 10.3 min, it was more in wheat-based noodles than noodles from rice flour. Cooking loss; water absorption percent; cooked weight and swelling index values ranged from 0.1 to 0.6%, 137.1 to 231.6%, 23.74 to 33.24 g/g and 3.20 to 5.38 %, respectively; which revealed that a significant hindered was occurred in the functional paste properties and cooking quality parameters with increasing the level rice flour in noodles. The study indicated that, noodles prepared from mixtures of wheat and rice flour showed that the best acceptable sensory attributes and cooking quality characteristics were observed at blending ratio 40 : 60% rice flour : wheat flour . These findings enhance the utilization of non- conventional flours like rice flour for the development of value added noodles with reduced gluten content and boost nutritional value.

Combinations of different spices were used at variable concentrations in the preparation of vari-ous curry blends. The sample showed the highest sensory attributes in comparison with control cur-ry sample was compounded with different spices, onion and garlic at variable concentrations in cor-responding seasoning blend. The oleoresin of the seasoning blend that possessed the highest quality scores was prepared and subjected to freeze drying process after dispersion on suitable carrier. The flavour contribution percentages of the character-istic notes; light sweet top, medium aromatic, full boiled spicy and pungent spicy were calculated for each curry and seasoning blends. The hydro dis-tilled (HD) oils of the selected curry and its con-stituents were subjected to GC-MS analysis. The results revealed the high contribution of the com-ponents possess spicy note in the raw curry sam-ple. The components possess pungent notes showed less representation. β-Caryophellene was the major compounds in the HD oil of raw season-ing blends followed by δ-carene and ar-turmenone. The qualitative and quantitative varia-tion in the volatile compounds separated from the HD oil of the freeze dried sample may be attribut-ed to the interaction between such components and the used carrier (10% maltodextrin in water).

In this study, both the methanol extraction of sage leaves and clove buds were added as natural antioxidant at concentraction 100, 200 and 300 ppm from butter weight using in cake production. The cake produced was storage at room tempera-ture for 8 weeks. Butter stability was measured by Rancimat apparatus. Also, perox-ide value, acid value and thiobarbituric acid value were measured. Sensory evalua-tion was measured directly after baking (before storage) and at the end of storage pe-riod. Rancimat results showed that increasing natural antioxidant concentration led to longer butter stability and retarded rancidity than control. At the same time sage leaves extraction was much effectiveness for period long butter stability compared to clove buds extraction. Also the results revealed that the more concentration of natural antioxidants increased the peroxide value, acid value and thiobarbituric aicd value decreased compared to control. Sensory evaluation in zero time indicated im-provement in taste, flavor, texture and tenderness while color values were decreased with increasing sage and clove extraction compared to control. After 8 weeks of storage sensory evaluation scores were generally decreased.

The present study was carried out as an attempt to manufacture and study the properties of sweetened full-fat yoghurt with different calories content by using 9% sucrose (Sug), 0.015% sucralose (Suc), 5% prepared dates powder (DP) and whole cow's milk . Changes in pH values during fermentation period were followed. The resultant yoghurt was analyzed for chemical composition, some physical and sensory properties as well as the energy content for the fresh and stored yoghurt. The results showed that, treatments had insignificant effect on the activity of yoghurt starter culture. Sug and Suc had insignificant effect on the acidity and pH either in fresh or stored yoghurt, whereas the use of DP increased them significantly. No significant increase in acidity or decrease in pH values were recorded during storage period. TS, ash and carbohydrates contents were greatly affected due to adding 9% Sug and 5% DP, whereas fat and protein were not affected by the used additives, while due to storage period the effects were insignificant. Sug and DP treatments had the highest significant energy values (97.26 and 82.76 kcal/100 g in order), while Suc gave an opportunity to prepare sweetened low-calorie yoghurt with insignificant differences compared to the control. The significant increase in curd tension (CT) in Sug-yoghurt was accompanied by lower curd syneresis (CS) in most cases as compared with those of the control samples. Sensory properties were not significantly affected by treatments, but sucralose caused more smoothness and sweetness when compared with sucrose. DP-yoghurt had slightly brown colour which was colour for set yoghurt. In general, all samples were free from bitterness rejected by some panelists and accepted by others, who found it an accepted no, cooked and foreign flavours.