This study aimed to explore the potential use of Aleppo pine seed flour as a nutritious ingredient in biscuit production. Aleppo pine seed flour was blended with wheat flour to create biscuits with varying proportions: 15%, 30%, and 45% Aleppo pine seed flour. The analysis of the chemical composition of the biscuits revealed that increasing the proportion of Aleppo pine seed flour led to higher levels of protein, fat, and ash, while the carbohydrate content decreased. Sensory evaluation showed that biscuits with 15% Aleppo pine seed flour and 85% wheat flour had favorable characteristics in terms of color, flavor, crispness, and overall appeal. These findings indicate that incorporating Aleppo pine seed flour into wheat flour can enhance the nutritional profile of biscuits, offering higher protein, fat, and mineral content. The study suggests that a blend containing 15% Aleppo pine seed flour is optimal for producing biscuits with desirable sensory properties, making it a promising alternative ingredient for healthier biscuit formulations. Overall, this research highlights the potential of Aleppo pine seed flour to improve the nutritional quality of biscuits without compromising their sensory qualities, paving the way for its use in health-conscious baking practices.

Broad bean is one of the most important leguminous crops worldwide. However, its productivity is greatly affected by the infestation of Aphis fabae and Aphis craccivora (Hemiptera: Aphididae). The main objective of the current study was to identify the most susceptible phenological stages of the broad bean variety (Histal) against black aphids’ herbivory. This had been achieved through an evaluation of plant resistance mechanisms such as antixenosis and antibiosis. The results regarding an antixenosis test revealed that the four tested phenological stages of V. faba did not have a significant effect on the preference of A. craccivora and A. fabae towards the crop plant. Overall, a slightly higher number of adults settled on the three and four unfolded leaves’ stage of the crop plant. Similarly, the highest number of developed embryos were found in the four leaves’ stage of the crop, and the lowest in the second leaf stage. The adult body size of A. craccivora was slightly larger in the case of the three unfolded leaves. Furthermore, the maximum body size of A. fabae adults was recorded in the case of the first unfolded leaf stage crop. Linear correlations between the biological parameters for both species revealed only one significant relationship between developed and total embryos for A. craccivora. The results of the current study highlight the need to protect broad bean crops against infestations of black aphids, i.e., A. craccivora and A. fabae. This is essential for reducing direct damage and preventing the transmission of phytoviruses. However, future studies should aim to evaluate the susceptibility of all developmental phenological stages of the crop against black aphids to mitigate potential crop losses.

To increase the shelf life of fruit and vegetables, to be able to enjoy them in all four seasons, and to preserve their genetic make-up, drying has been found to be the best technique of conservation. The aim of this work is based on the study of the drying kinetics of pumpkin (Curcubita maxima) by two drying methods namely oven drying at a temperature of 60 °C and microwave drying at 180 W, with the purpose to model the drying kinetics of thin layers of pumpkin by four mathematical models (Two-Term, Modified Henderson and Pabis, Henderson Pabis and Bousselma et al.) and to study the effect of the two drying methods on the nutritional and microstructural properties of pumpkin powders. The results showed that the Microwave drying was faster than oven drying. The Modified Henderson and Pabis and Bousselma et al., models were chosen to adequately describe the drying behavior of oven- and microwave-dried thin pumpkin slices, respectively, due to a high R2 value and low ?2 and RMSE values. The physicochemical composition of the two powders (POD and PMD) was significantly different (p < 0.05) in terms of water content, pH, brix, lipids, and potassium. The analysis of the qualitative composition by FTIR did not show a change between the two powders. Similarly, the structure studied by SEM showed an identical and homogeneous structure. These powders have high nutritional properties, and their incorporation into foods should therefore be recommended.