Oat flakes, lima beans, sweet lupins and grounded Barley "Talbina" are used as functional foods. The present study aimed to determination of the chemical composition, total phenolic content, total flavonoids, antioxidant scavenging DPPH, the reducing power and the antimicrobial effects on some pathogenic bacterial strains for the extracts of talbina, lima bean, sweet lupin and oat. Sweet lupin recorded the lowest value of moisture content. Sweet lupin obtained the highest total protein content whilst talbina recorded the lowest total protein content. Talbina showed the lowest fat content. However, sweet lupin indicated the highest fat content. Fiber content in sweet lupin was 10.78% while lima bean recorded 1.15%. Ash content of lima bean was 4.12% while oat recorded 1.15%. Sweet Lupin presented the lowest value of K and the highest of Zn. Talbina had the highest value of Fe content and the lowest of Zn. The highest level of total phenolic content was found in barley extract, while the lowest value in sweet lupin extract. Sweet lupin extract recorded the high reducing power. while lima bean extract recorded the lower reducing power compared with ascorbic acid. Barley extract inhibited only Bacillus cereus and Staphylococcus aureus bacteria. oat extract had no inhibitory effect at low concentrations (25 and 50 mg/ml) with Bacillus cereus and Escherichia coli. Sweet lupin extracts potently inhibited the growth of Bacillus cereus bacterium at all concentrations. While, it only inhibited Staphylococcus aureus at higher concentrations (75 and 100mg/mL). Whereas, it had no antibacterial activity on Escherichia coli.

This study was designed to determine fatty acids composition in some Egyptian vegetable oils namely virgin olive, sunflower, corn, and sesame seed oils. Obtained results using gas chromatography (GC) showed that these oils are a good source of monounsaturated fatty acids (MUFAs) because the highest of Monounsaturated Fatty Acids (MUFAs) that reported being 63.62% in virgin olive oil, sunflower oil 28.04, corn oil 28.21 and sesame oil 43.3%, respectively. Also, n-3 PUFA represented by α-linolenic acid (ALA, C18:3, n-3) were virgin olive oil, sunflower oil, corn oil and sesame oil at the ratio of 0, 27%, 0.53%, 0.54% and 0.4%, while n-6 PUFA virgin olive, sunflower, corn, and sesame oils were represented by linoleic (LA, C18:2, n-6) at the ratio of 24.65%, 57.36%, 57.00% and 41.33%. Virgin olive oil and Sunflower oil had high amount of free radical scavenging capacity (IC50؛516.32 mg and 2278.643, respectively). While Sesame oil and corn oil had relatively low capacity (IC50؛2459.42 mg and 132179.8 mg, respectively) in compared with ascorbic acid (IC50:10µ /ml). The highest amount of phenolic compounds was 1.3095g GAE/100g in virgin olive oil, while the lowest oil one in phenolic compounds was sunflower oil reported by 0.1641g GAE/100g. Antibacterial activity has not been detected in the all analyzed vegetable oils.

Recently, fortification of kareish cheese with functional foods has gained momentum in response to the variable health status of developed countries, especially in Egypt. Functional foods such as oat, talbina, lima bean and sweet lupin were used in fortification of kareish cheese. Besides, determination of the chemical composition, microbiological counts, and rheological, organoleptic analysis. In this study, kareish cheese was made using reconstituted skim milk powder at a rate of 10% which was divided into 12 equal portions, one for the control and eleven were fortified with different concentrations 1%, 2% and 3% of the functional foods under study excepting for the ratio 3% of oat addition. The addition of those functional foods had an observed increasing effect on the content of cheese moisture, also a noticeable increase in fat, ash, fiber content, and slight increase in total protein. High acidity of kareish cheese remarkable by the addition. Total bacterial counts and lactic acid bacteria slightly decreased at zero time then started to increase significantly by the increase of the storage period until reached the maximum count at 21 days then the count began to decrease. Molds and yeasts increased by the increasing of storage period. The test results of Coliform and staphylococcus sp. Counts were negative. Rheological properties of kareish cheese were affected significantly by the addition of the functional foods under study. All treatments were sensually acceptable, but the most acceptable treatments were control and those fortified treatments with functional foods under study at ratio of 1%.

The effect of adding microbial transglutaminase enzyme (MT-Gase) to the recombined skimmed milk (SMP) in the production of proper Halloumi - like cheese, three treatments was applied. (P) control cheese without enzyme, P1= 0.5 gm enzyme per liter cheese milk while P2= 1.0 gm enzyme per liter of cheese milk. The three treatments were traditionally processed into Halloumi-like cheese which preserved in 13% brine for 60 days. The intervals of taking the samples were at zero time, 15, 45 and 60 days periods. Samples were chemically, rheologically and organoleptically analyzed. The results indicated that adding MT-Gase to the curd of the milk increased the yield, improved rheological aspects, and markedly improved the organoleptic characters of the cheese. The best treatment was P1 treatment, including 0.5 gm MT-Gase per 1 liter cheese milk.

The main target of this study is preparing functional dairy product mainly probiotic beverages or drinkable yogurt fortified with Pineapple as sweet beverage. The probiotic strain are Lactobacillus acidophilus LA-5 (A), Bifidobacterium bifidium and L. acidofilus. Results indicated that blending of yogurt drink with pineapple increased the titratable acidity according to the acidic nature of pineapple itself. TS contents ofbeverages were increased as the proportion of pineapple increased; the increases were parallel to the level of pineapple. It could be noticed also that ash percent increased as the level of fruit increased in fresh samples. WSN and TVFA; it could be noticed that all values were considerably increased as a result of proteolysis and lipolysis. The growth of St. thermophiles in beverage samples fortified with different ratios (w/w) of pineapple pulp during the storage period were estimated. It was clear that the counts were decreased as pineapple level increased and also as a storage period progressed. The counts of Biffidobacterium ssp were increased in pineapple samples rather than control. The counts of fresh samples were 33, 36, 44 and 46 (cfu×x105) in C, T1, T2 and T3, respectively. The counts decreased during storage to reach 24 and 18 (cfu×x105) for control and 25 and 20 (cfu×x105) for T1, while it became 35 and 25 (cfu×x105) for T2. The third sample (T3) gained 46, 37 and 29 (cfu×x105) when fresh and after one and two weeks. The scores for body & consistency were clear, varied either in treating samples or stored samples. Adding of pineapple lead to produce non homogenized body and little coagulated particles as an effect of acidic action of pineapple. Flavour scores indicated that the favorite sample was T3, where it possessed 47.71, 47.90 and 47.99 points when fresh and after one and two weeks, respectively. The total acceptability indicated that control samples had the highest degrees.

Twenty-two different commercial spices were added in two forms during making of Ras cheese, and examined for their physicochemical, organoleptic and microbiological properties of Ras cheese when fresh, after 1, 2, 3, 4, and 5 months. pH ranged from (5 - 6) in all treatments. The moisture content and weight of Ras cheese wheels decreased in all treatments at the end of the storage. Weight of the control sample was 25.7%, and 17.14% in cheese treated with crushed white pepper. The best treatment of Ras cheese for flavor with whole grain of cumin, on the other side, the addition of Basil resulted in a new salted. The flavor decreased in cheese with black cumin. The best texture appeared in the Ras cheese with basil, compared with cinnamon. The appearance was very good, and it gave a new shape when adding mint and basil, where it gave a shape like Roquefort cheese. The highest score of color was obtained for Ras cheese with black pepper. The highest score was in treatment with cumin. Microbiological analysis showed that crushed spices were better than whole spices in the case of the decreasing of microbial load. The best of crushed spices that decreased total bacterial count (TBC) was hot pepper (24.10%), total fungal count (TFC) was caraway (29.24%) and lactic acid bacteria (LAB) was white pepper (33.08%), respectively.