Our study was carried out to increase the biological and nutritive value of traditional kishk product. Purslane kishk was prepared by adding varying concentrations of purslane powder (0.0, 0.25, 0.5, 1.0, 1.5 and 2%) to traditional kishk mixtures. Results showed that, the purslane powder is rich in K, P and Ca and it has a high content of protein, fat and ash while low content of moisture and pH values. Addition of purslane increasing the amount of protein, acidity and ash with increasing of purslane powder concentration 22.66±0.25 to 25.91±0.02%, 1.2 to 1.85% and 5.55±0.02 to 6.55±0.03%, respectively. Moisture, fat and pH value were decreased with the increasing of purslane powder concentration. Prepared purslane kishk had higher values of K, P, Ca and Na contents than those of control sample, specially potassium content which increased from 580.49±2.786 to 970.31±1.04 mg/100gm. The results indicated that prepared purslane kishk had a higher values of water holding capacity and antioxidant activity, which increased from 459.19 to 519,51 pellet, g/kg and 24.11 to 46.70 %, respectively. Microbiological evaluation should an increase of total viable bacterial, Lactobacilli, Streptococci and spore forming bacteria countswith increasing amount of purslane powder. Whilst, coliform, yeasts and molds were not detected in all prepared kishk treatments. Overall, kishk which prepared by the addition of purslane powder provides highly nutritional and biological value.

Novel molasses-yoghurt was prepared by adding varying concentrations of molasses (0.5, 1.0, 1.5 and 2%) to milk and stored at 6 ± 2°C up to12 days. Results showed that, the molasses is rich in K, Mn, Fe and Cu. It has high of total solids (TS), sugar, total nitrogen (TN) and ash while low of pH values. On the other hand, the TS, acidity, soluble nitrogen (SN), TN, syneresis, firmness, density, fat content and pH values of plain yoghurt and novel molasses-yoghurt found to increase and decrease with increasing of molasses concentrations and during storage periods up to 12 days, respectively. Novel molasses-yoghurt had higher values of K, Ca, Mn, Na, P, Fe, Cu, Mn and Zn contents than that of control samples. All these elements of novel molasses-yoghurt were increased during storage than that of fresh samples in all treatments. Microbiologically, there were increase of total viable bacterial and Lactobacillus bulgaricus counts up to 4 days and decreased up to the end of storage periods in control samples and novel molasses-yoghurt. Whilst, there was decrease of Streptococcus thermophilus in all treatments up to 12 days of storage in most treatments. Moulds and yeasts were not detected in fresh and after 4 days of storage, whereas they were appeared after 8 days. Organoleptically, novel molasses-yoghurt with 0.5% molasses stored at 8 days had superior scores, followed by 1% stored at the same time, while, novel molasses-yoghurt with 2% molasses without storage had the lowest value of overall scores.

Egyptian Jallab (EJ) is a conical candy (light to dark brown), manufactured from a part of sugar cane juice, that is used in the black honey industry. EJ is considered an unrefined sugar or a non-centrifugal form of sugar. The traditional use of Jallab is as candy, but it can also be used for making ice cream, cupcakes, biscuits, and toffee, as well as being used in other food applications. In this study, EJ was used as a sugar substitute in ice cream at 0, 25, 50, 75, and 100%. Total solids, titratable acidity, pH, protein, ash, fat, specific gravity, weight per gallon, viscosity, color attributes, total antioxidant activity, total phenolic content, and total flavonoid contents, as well as microbiological analyses, were tested. The total solids, protein, and ash in the Egyptian Jallab ice cream (EJIC) increased from 39.30, 4.85, and 0.87 to 41.19, 6.36, and 1.42, respectively. The gradual sugar substitution led to a significant increase in specific gravity and weight per gallon in pounds. The lightness (L*) of the ice cream decreased significantly due to the substitution of EJ for sugar. Moreover, there was a significant increase in a* (from 0.147 in control samples to 5.52 in treatment 4, which had 100% EJ). The changes in the b* values of Jallab ice cream samples were significantly increased due to the substitution of EJ for sugar. The control samples had a low value of antioxidant activity (21.53%) when compared with the treatment, which has EJ (88.82, 89.96, 91.98, and 92.14%) for EJIC1, EJIC2, EJIC3, and EJIC4, respectively. The total phenolic contents are 2.07, 3.03, 4.14, and 4.68 fold higher in the treatments with EJ substituted for sugar than in the control samples. Total flavonoid contents increased from 5.73 mg QE g⁻¹ in control samples (TC) to 14.68, 21.54, 30.48, and 34.15 mg QE g⁻¹ in EJIC1, EJIC2, EJIC3, and EJIC4 mg QE g⁻¹ in ice cream samples, respectively.