Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36501220100201EFFECT OF SOME ADDITIVES TO PRODUCE LOW CALORIE BREAD55688208910.21608/jfds.2010.82089ENM. A.HusseinFood Industry Department, Faculty of Agriculture, Mansoura UniversityM. A.Abou- RayaFood Industry Department, Faculty of Agriculture, Mansoura UniversityRasha M. E.MaawadFood Industry Department, Faculty of Agriculture, Mansoura UniversityJournal Article20200413This study was designed to produce healthy pan bread supplemented with plant nutritional sources rich in fiber. The investigated sources used for supplementation were fine wheat bran, faba bean hulls, dried pea hulls, and brown rice to obtain healthy pan bread. The statistical analysis of the organoleptic evaluation showed that pan bread supplemented with 5%, 10%, and 15% fine wheat bran, faba bean hulls, dried pea hulls, and brown rice of wheat flour (82% extraction) had slight significant differences compared with the control bread. Therefore they were chosen to be evaluated chemically and biologically. The results of chemical evaluation showed that pan bread supplemented with 10% fine wheat bran, or faba bean hulls, or dried pea hulls, or brown rice had the highest value of fiber content (1.74, 2.86, 3.7,.1.92 respectively). While, they had the lowest value of carbohydrates. The results of biological evaluation indicated that, total cholesterol, triglycerides, HDL & LDL- cholesterol and total lipid were significantly decreased in rat groups fed on bread made from (100 % wheat flour). sGOT, sGPT, uric acid, creatinine and serum glucose significantly decreased as compared with the first and second group . So it could be recommended to incorporate the investigated nutritional sources in bakery products to produce healthy products with high fiber content having good biological effect especially for obesity and diabetic patients.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36501220100201ACRYLAMIDE LEVELS IN HEAT-TREATED EGYPTIAN FOODS69848209010.21608/jfds.2010.82090ENManal A.AtwaRegional Center for Food and Feed, Agric. Res. Center. Giza, Egypt.M. F.EmaraRegional Center for Food and Feed, Agric. Res. Center. Giza, Egypt.Akila S.HamzaRegional Center for Food and Feed, Agric. Res. Center. Giza, Egypt.K. M.ElmeleigyRegional Center for Food and Feed, Agric. Res. Center. Giza, Egypt.M. A.AtwaRegional Center for Food and Feed, Agric. Res. Center. Giza, Egypt.Journal Article20200413 This study was conducted to determine the acrylamide levels in selected heat-treated food items, commercially determine foods from the Egyptian market As with some home-prepared foods as part of the traditional ways of food preparation to study the impact of the temperature and time on formation of acrylamide which classified as a Group 2A carcinogen by the International Agency for Research on Cancer that affect the human nervous system. Acrylamide levels were determined in around 70 food samples using liquid chromatography coupled to U.V spectrometric detection LC-UV and the results were expressed in μg kg<sup>-1</sup>. The food items were also subjected to the relevant high-temperature>120°C or contain high carbohydrates and asparagines as well as those exposed during the processing to high temperatures. The investigated samples included cereal productssnack, rice, pasta noodles, tuberssweet potato, nuts almonds, pine nuts and chestnut & legume, vegetables potatoes, onion,dried fruitsraisins, dates& prunes,,sauces and beverages coffee, cocoa . Roasting and frying experiments under different process conditions were done on potatoes, sweet potato, pasta, rice, corn and noodles which represents a different preparation ways showed that acrylamide increases with the length of exposure to heat; surface color browning as an indicator of acrylamide levels in some foods; and that time has a much stronger effect on acrylamide formation than temperature. The obtained results showed that the acrylamide content ranged from < 11-1845 g/kg. Highest acrylamide concentrations were found in roasted nuts, while only moderate acrylamide contents were found in dried fruits and roasted bakery product. While the lowest value were in fried sweet and bean flafel.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36501220100201A STUDY ON THE USE OF SOME NATURAL EXTRACTS AS ANTI- FUNGI TO PROLONG THE CONSERVATION OF WHEAT AND ITS PRODUCTS.851008209410.21608/jfds.2010.82094ENM. F.EmaraRegional Center for Food & Feed. Agric. Res. Center, Giza, Egypt.A. M. M.El-KaramanyRegional Center for Food & Feed. Agric. Res. Center, Giza, Egypt.Nemat I.BassuonyRegional Center for Food & Feed. Agric. Res. Center, Giza, Egypt.M. A.AtwaRegional Center for Food & Feed. Agric. Res. Center, Giza, Egypt.Manal A.AtwaRegional Center for Food & Feed. Agric. Res. Center, Giza, Egypt.S. A.SolimanFood Technology Research Institute, Agric. Res. Center , Giza EgyptJournal Article20200413Different extracts of carrot seeds, leaves, and roots were evaluated for their effectiveness inhibition on some groups of microorganism fungal growth and reducing the production of aflatoxins. Ethanol, Chloroform, and water showed effects against some groups of microorganisms which contaminated wheat products. Water and chloroform extracts of yellow carrot leaves showed the most effect against feacal group. Water, ethanol and chloroform extracts from carrot seeds, leaves, and root reduced the fungal growth rate of <em>Penicillum funiculosum, Fusarium compactum, fusarium chlamydosporum, Fusarium monilliforme, fusarium roseum, Aspergillas niger, Aspergillus fumagatus, Fusarium solani</em>. No aflatoxin was produced by fungi in wheat samples treated by extracts of carrot seeds, herbs, and roots.