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Tomato pomace is the leftover by-product from processing tomatoes into juice, sauce, and paste. It includes peels, seeds, pulp, stems, and other plant parts. Similarly, strawberry pomace is the byproduct from processing strawberries for juice, jam, or puree. Strawberry pomace powder (SPP) and tomato peel powder (TPP) are rich in dietary fiber, antioxidants, and bioactive compounds, offering various health benefits. This study sought to ascertain how the addition of TPP or SPP affected the technological, nutritional, and chemical properties of biscuits, crackers, and rusks. We substituted the wheat flour (72%) with TPP and SPP at 10, 20, 30, and 40% (w/w) ratios. Following prepare and bake the final products. Total dietary fibers, total phenolics, total flavonoids, Mg, Ca, and K levels, and antioxidant activity values were significantly increased (p < 0.05) with the addition of TPP or SPP. Hardness, cohesiveness, polyphenol content, and antioxidant capacity also rose when TPP and SPP concentrations rose, but water activity fell. The addition of SPP also intensified the sweetness of the cookies, indicating that the biscuits develop a flavor enhancer role while crackers and rusks have a bitter taste. Based on the sensory and compositional characteristics, it was detected that 20 % and 30% of TPP or SPP substitutions may be used to enhance biscuits, crackers, and rusks quality. In addition, they are a good source of anthocyanin, lycopene, and dietary fiber
Keywords: Tomato peel powder, Strawberry pomace powder, Antioxidant, texture profile analysis, Sensory analysis

Due to the extreme danger of the red palm weevil (RPW), Rhynchophorus ferrugineus (Coleoptera: Curculionoidea: Dryophthoridae) on date palms and its rapid spread in many countries in the world. This work was carried out to evaluate the effect of using different pheromones, baits and trap shapes on the attraction of the RPW adults by pheromone traps in date palm plantations. Results revealed that the traps contained Rhyncho gel pheromone recorded the highest average of captured RPW 20.17 adults/ trap compared to the three other tested pheromones, Rhyno cap, English and Costa Rican which recorded, 17.44, 12.94 and 7.44 adults/ trap respectively. Also

This investigation was carried out to study the chemical composition, soluble, insoluble and total dietary fibers of some Egyptian fruit and vegetable peels. Also, determine the bioactive compounds such as an antioxidant activity, total phenolic, flavonoid and vitamin C, besides the minerals. Water holding capacity (WHC) and oil binding capacity (OBC) were also determined. The obtained results indicated that potato peels and tomato pomace contained the highest values of protein (15.18 and 14.39%, respectively). On the other hand, the highest values of total dietary fibers and water holding capacity (WHC) were recorded for tomato pomace (48.04% and 6.44 g H2O/g dry matter, respectively). While, the prickly pear peels showed the highest value of ash (11. 84 %). Also, the same results indicated that orange peels had the highest value of carbohydrates (90.06 %). The same results indicated that mango kernel contained the highest fat, total phenolic and flavonoid (9.22%, 58.33% and 9.17 mg/g, respectively). The obtained results indicated that all the studied peels besides mango kernel and tomato pomace showed antioxidant activity percentages, very higher than wheat flour .Since antioxidant activity recorded ranges from 73.47 to 91.41% respectively compared to 17.78% for wheat flour. Also, the obtained results indicated also that mango kernel showed the highest contents of Mg which was recorded, 1627.96 mg/100g. Moreover, potato peels showed the highest contents of K and Fe which recorded 4443.26 and 28.27 mg /100g, respectively. Prickly pear peels showed the highest contents of Ca, Na and Mn (3470.90, 767.68 and 2.15 mg /100g, respectively).

Background: Innovative application of processing is an emerging trend in food production.
Objective: The present study was conducted to produce peanut butter and evaluate the physical,
chemical, and sensory properties of the product, to which the outer shells of peanuts were added
in different proportions (5, 10, 15%) to reduce the calories of the product by reducing the fat content in the peanut butter as well as benefiting from the shells as a residue secondary to the peanut seeds.
Methods: The chemical composition of the prepared sample, along with bioactive determination
Using HPLC, microbial testing, Aflatoxin content, and sensory evaluation, have been done for the
prepared peanut butter using standard methods.
Results: The chemical composition of the peanut outer shell powder was characterized by the
highest value of fiber (46.6%), followed by total carbohydrates and protein (23.25%, (12.54%) respectively. The produced peanut butter showed that the total carbohydrate resulted in the highest
value (23.25%), followed by fat (42.21) and protein (28.12%). Substitution at 5, 10, and 15%
peanut outer shell resulted in a non-significant difference concerning protein. At the same time,
the lipid content showed a significant decrease compared to the control. A similar trend was found
concerning total carbohydrate-to-fat content. Total fiber increased to 1.5 & 2.08, and 2.6 times as
high as the content parallel to dietary fiber, while ?-Carotene decreased significantly due to the
substitution level. The substitution level decreased energy (cal) by about 203.58, 730.093, 562.86,
545.19, and 526.66, respectively, compared with the control. A slight increase was found in the
mineral content due to the substitution, except for the calcium increases at 15%. DPPH and ABTS% increased in parallel with the substitution level, which was in line with total phenols and
flavonoids. Flavonoid fraction resulted in nariagin (94.72 QE), the major flavonoid, followed by
lutein (82.23 QE). Meanwhile, phenolic compounds were described with pyrogallol (68.31 GAE)
(As the main compound, followed by chlorogenic (780.76 GAE). The fatty acid composition
showed that oleic and linoleic were predominant in all treatments. Bacterial, yeast, and mold
counts appeared after three months of storage (20 ± 2°C). Aflatoxin was not detectable in the sample of the peanut outer shells and peanut butter samples. Sensory characteristics showed approximately the same score for all treatments except that of 15% substitution, which resulted in a significant decrease in all parameters compared with the control.
Conclusion: This study reported that 5%, followed by 10% of peanut outer shells, were the most
suitable levels for making peanut butter, improving the nutritional value by increasing the percentage of fiber and antioxidants in peanut shells, leading to better quality products and shelf life.
Keywords: Aflatoxin sensory characteristics, peanut butter, peanut outer shells, microbiological analysis, HPLC, carbohydrates.

Inflammation and oxidative stress are features of many degenerative illnesses. In this study, the anti-inflammatory and antioxidant effects of fennel fruits (Foeniculum vulgare), carob (Ceratonia siliqua L), and rosemary (Rosmarinus officinalis L) aqueous extracts were investigated in vivo. Two models of formalin-induced paw edema were used to investigate the anti-inflammatory impact. The rat was given a formalin injection to cause an inflammatory process resulting in edema in the right leg. Formalin at 2.5% and 10% concentrations resulted in rat paw edema. In the anti-inflammatory study, Group 1: Normal control; no induced inflammation. Positive control (group 2) was given formalin. Rats were administered 200 and 400 mg/kg b.w. of fennel extract to groups 3 and 4. Rats given formalin received carob extracts at dosages of 400 and 800 mg/kg. in Groups 5 and 6. Groups 7, 8: Formalin-treated rats were given 200 mg/kg b.w. and 400 mg/kg. of rosemary extracts. Group 9 includes rats administered formalin plus indomethacin at a dose of 10 mg/kg. In the two experimental formalin models (A and B), aqueous extracts and the standard drug were administered orally through a gastric tube 30 minutes after the formalin injection in the right hind of the rat paw. Following the 15-day trial period, blood and tissue samples were taken, and histopathological and biochemical parameter analyses were done. According to research, these plant aqueous extracts effectively reduce inflammation in rat paw edema caused by formalin.
Keywords:
Anti-inflammatory - Antioxidant Activities- carobfennel – rosemary

Black mulberry (Morus nigra L.) is a popular, nutritional and palatable fruit in Egypt. In this research, trials were carried out to assess the quality of fruit leathers produced from black mulberry fruits under the application of different hydrocol loids (pectin, carboxy methyl cellulose CMC and Xanthan) for improving textural, functional and sensorial characteristics of the obtained leathers. Preliminary experiments proved that use of 1.25% pectin as binding agent produced superior fruit leather regarding rheological, textural, color and organoleptic quality compared with those produced using CMC or Xan than as thickening agents. Based on these results, experiments were further continued to assess the impact of deseeding black mulberry fruit pulp and application of sun (solar) or oven drying on kinetics of drying process and quality attributes of the obtained leathers. Results showed that most of the drying pattern was in the falling rate drying phase and drying required 13 h and 18 h in oven (55 °C) and solar drying, respectively, Henderson and Pabis as well as Wang - Singh equa tions were the most suitable model to represent the drying pattern. SEM examination of leather surfaces showed a homo geneous structure and use of 1.25% pectin enhanced the integrity of the leather matrix through gelation and structure bind ing. Presence of seeds in the leather led to some crakes in the surface structure of the obtained leathers. It could be con cluded that black mulberry fruits could be successfully used to produce good quality and nutritional leathers, when using pectin at the level of 1.25%.

There is a general tendency toward wellness and good health. The objective of the research was to investigate the possibility of producing barley waffle samples substituted with different powdered broken pulses. Barely waffle prepared by partially substituting hulless barely flour with powdered broken pulses (0.0%, 40% chickpea, 40% lentil, and 30% white bean, individually) and wheat waffle used as commercial control. Waffle batter's properties were examined, as were the physicochemical and sensory attributes of the produced waffles. The density and viscosity of the waffle batter were reduced by substituting powdered broken pulses compared with the batter, which contained 100% barely flour. An increase in protein, ash, -glucan, total phenolic, and carotenoids was observed in barley waffle substituted with powdered broken pulses relative to the wheat waffle, as well as in vitro protein digestibility and antioxidant activity. However, compared with wheat waffles, backing loss decreased in all barley waffle samples. Moreover, barely waffles substituted with broken pulse powders, particularly chickpeas, had a high overall acceptance score. This indicates the great potential of broken pulse powder utilization for producing barely waffles as a functional food.

This study aimed to assess the quality characteristics of two white corn hybrids SC131, and TWC 321, and three yellow corn hybrids: SC176, SC181, and TWC354. The impact of those hybrids in tortillas processing were investigated. The white corn hybrid SC131 had the largest significant thousand kernel weight. The whole meal yellow corn hybrids considerably contained more protein, fats, ash, crude fiber, and total carotenoids content than white corn whole meal. White corn had more starch and amylose. Yellow corn whole meal had greater levels of potassium, zinc, iron, and phosphorus. Protein digestibility value was higher in yellow corn than white corn hybrids. The yellowness values of the yellow corn tortillas were greater than white corn tortillas. All tortilla samples prepared with white and yellow corn flour had high overall acceptability scores, with SC131 being the most acceptable hybrid. These results could be useful in identifying the suitable corn hybrids with required nutrients content, toward targeting specific industrial uses and accordingly recommending its cultivation in breeding programs.

Aims: Gluten-free (GF) products are essential for individuals with celiac disease, as the only treatment currently available is adhering to a GF diet. Additionally, many people today are increasingly focused on healthy eating and seeking nutritious food options. The purpose of this study was to prepare gluten-free cookies using sorghum flour, sweet potato powder, and chickpea powder, while also assessing their physicochemical and sensory qualities.
Methodology: Five gluten-free formulations were developed: control-100% sorghum flour as control, S1- 90% sorghum flour and 10% sweet potato, S2-80% sorghum flour + 10% sweet potato and 10% chickpea powder, S3-70% sorghum flour + 10% sweet potato and 20% chickpea powder, S4-60% sorghum flour + 10% sweet potato and 30% chickpea powder. The physicochemical properties and sensory evaluation of cookies were carried out.
Results: Results showed the inclusion of 10% sweet potato powder led to a significant increase in ash and fiber and carotenoids content in cookies furthermore, the increase of chickpea powder in cookies led to the increased proportion of crude fat, crude protein in cookies. Results also show an increase in mineral content with the increase in substitution with chickpea powder the addition of different levels of chickpea powder had a significant impact on the diameter and thickness of the cookies. As the chickpea powder level increased, there was a consistent decrease in cookie diameter and thickness.
Conclusion: These findings suggest that the replacement of sorghum flour with up to 20% chickpea and 10% sweet potato powder was the most acceptable for the sensory characteristics of the gluten-free cookies.

This study aimed to assess the quality characteristics of two white corn hybrids SC131, and TWC 321, and three yellow corn hybrids: SC176, SC181, and TWC354. The impact of those hybrids in tortillas processing were investigated. The white corn hybrid SC131 had the largest significant thousand kernel weight. The whole meal yellow corn hybrids considerably contained more protein, fats, ash, crude fiber, and total carotenoids content than white corn whole meal. White corn had more starch and amylose. Yellow corn whole meal had greater levels of potassium, zinc, iron, and phosphorus. Protein digestibility value was higher in yellow corn than white corn hybrids. The yellowness values of the yellow corn tortillas were greater than white corn tortillas. All tortilla samples prepared with white and yellow corn flour had high overall acceptability scores, with SC131 being the most acceptable hybrid. These results could be useful in identifying the suitable corn hybrids with required nutrients content, toward targeting specific industrial uses and accordingly recommending its cultivation in breeding programs.