Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365012420210401Functional Yoghurt Beverages Fortified with Different Sorts of Carrot Products758516504710.21608/jfds.2021.165047ENS. A.KhalifaFood Science Department, Faculty of Agriculture, Zagazig University, 44519 Zagazig, EgyptHend A.ElakkadBiochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, 44519, Egypt.A. H.AliFood Science Department, Faculty of Agriculture, Zagazig University, Zagazig, 44519, EgyptJournal Article20210309In this study, functional yoghurt beverages were fortified with different sorts of carrot products including of 5% fresh carrot pulp (FCP), carrot treated with instant controlled pressure drop (CDIC), and carrot treated with conventional hot air drying (CHAD). The different treatments were analyzed for physicochemical, rheological, microbiological, and organoleptic properties when fresh and after 10 and 20 days of storage at 4±1 °C. Total solids, protein, fat, and ash contents were found to be higher in carrot-yoghurt beverages as compared to the control. In addition, there was a gradual decrease in total phenolic contents and antioxidant activities during storage period. Furthermore, the treatments supplemented with CDIC and CHAD exhibited higher water holding capacity. The addition of carrot products had a positive impact on the starter culture bacteria. The viable probiotic cell count throughout the product shelf-life was above the minimum count required in a probiotic product (more than log 6 CFU/g) for treatments containing CDIC and CHAD. However, CDIC and FCP gained the highest scores for the overall sensory attributes.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365012420210401Use of Banana Peel As A By-Product to Increase The Nutritive Value of The Cake879716705310.21608/jfds.2021.167053ENZ. AhmedFood Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt.G. A.El-SharnoubyFood Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt.M. A.EL-WaseifFood Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt.Journal Article20210427The aim of this study was to demonstrate the nutritional value of banana peel powder (BPP) by highlighting its antimicrobial and antioxidant material. Additionally, to use the (BPP) as a low-cost substitute for wheat flour in a cake. Additionally, the findings of BPP at various concentrations (3,6,9,12, and 15%) were compared to some critical quality properties such as physical, chemical, and microbial properties, as well as the sensory characteristics of cake. The present findings indicate that more than 50.7 percent of the total weight of the banana fruit as waste can be used as a good source of macro and micronutrients, antimicrobials, and antioxidants in food processing. Additionally, the BPP is considered a good source of protein (15.10%) and ash (25.19%).The real amount of partially substituted cake BPP steadily decreased as the BPP concentration increased. The replace of wheat flour for BPP resulted in significant amounts of natural antioxidants being added to the cake production process, especially in samples substituted at levels of 12 and 15% BPP, which have a variety of beneficial effects on human health and act as an antimicrobial to extend the shelf life of the cake product. The organoleptic consistency attributes of cake revealed a marginally important difference between the control sample and those containing BPP up to6%for all organoleptic properties measured and also designated as excellent when compared to the control sample. As a result of this discovery, it is recommended that BPP be used up to 15% to complement and improve the quality attributes of cakes, at a level that has numerous health benefits.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365012420210401Impact of Functional Stirred Low Fat Yoghurt Supplemented With Spirulina platensis Powder on Some Quality Characteristics and Therapeutic Effects In Vivo9911017565310.21608/jfds.2021.175653ENEl. Abd El-SattarDepartment of Food and Dairy Technology, Faculty of Technology and Development, Zagazig University, 44519 Zagazig, Egypt.Nehal A.GhafarHome Economic Dept., Fac. of Specific Education, Zagazig University, P.O. Box 44515 Zagazig, EgyptA. H.AliFood Science Dept., Fac. of Agric., Zagazig University, P.O. Box 44511 Zagazig, EgyptJournal Article20210320Yoghurt is one of the most consumed healthy and nutritious foods worldwide. Nutrition-related diseases are regularly found in developed or underdeveloped countries, wherein enriched dairy products can dramatically reduce the risk of these diseases. <em>Spirulina platensis</em> powder (SPP) is considered a good source of bioactive compounds exhibiting high antioxidant properties. In the present research, physicochemical and nutritional attributes of yoghurt supplemented with 0.5, 1, and 2% of SPP were investigated. The results showed that the addition of SPP decreased coagulation time, syneresis, and pH values. The supplementation with SPP increased yoghurt acidity as lactic acid, total solids content, total protein, fat, and total volatile free fatty acids. Stirred yoghurt treatments containing 0.5% of SPP displayed higher sensory acceptability than other treatments. Furthermore, <em>in vivo</em> therapeutic effects of the produced yoghurt were evaluated. The results revealed that SPP-supplemented yoghurt provided a novel technological approach to manufacture a functional food exhibiting prevention effects to cardiovascular diseases and improved liver, kidney, and heart functions.