Bread is considered a main component in the Egyptian meal and is considered the main source of energy. The mean intake of subsidized balady bread/capita was 3.49 for urban areas and 2.78 for rural with a significant difference between them. The percent energy from bread was 14.38% in urban areas and 10.82% in rural areas. The percent energy from subsidized balady bread was 14.10% in urban areas and 8.10% in rural areas. But energy from fino bread was 6.13% in urban areas and 4.16% in rural areas. Also in rural area's home-made bread was consumed providing 6.17% of energy.
The increase in family income is accompanied with a decrease in bread intake/capita and as a result a decrease in % energy from bread (21.84% in lower income families and 7.73% in higher income families). Also the increase in family income is accompanied by a decrease in subsidized balady bread intake/capita and a decrease in % energy from subsidized balady bread (20.17% in lower income families and 4.91% in higher income families).
For money spent on food, there is no significant difference between urban and rural areas. While there is a significant difference in % of money spent on bread. Also, large families significantly spend more money on bread while there is no significant difference in percent money spent on food. The increase in family income causes a significant decrease in both % money spent on food and % money spend on bread

Bread is considered a main component in the Egyptian meal and is considered the main source of energy. The mean intake of subsidized balady bread/capita was 3.49 for urban areas and 2.78 for rural with a significant difference between them. The percent energy from bread was 14.38% in urban areas and 10.82% in rural areas. The percent energy from subsidized balady bread was 14.10% in urban areas and 8.10% in rural areas. But energy from fino bread was 6.13% in urban areas and 4.16% in rural areas. Also in rural area's home-made bread was consumed providing 6.17% of energy.
The increase in family income is accompanied with a decrease in bread intake/capita and as a result a decrease in % energy from bread (21.84% in lower income families and 7.73% in higher income families). Also the increase in family income is accompanied by a decrease in subsidized balady bread intake/capita and a decrease in % energy from subsidized balady bread (20.17% in lower income families and 4.91% in higher income families).
For money spent on food, there is no significant difference between urban and rural areas. While there is a significant difference in % of money spent on bread. Also, large families significantly spend more money on bread while there is no significant difference in percent money spent on food. The increase in family income causes a significant decrease in both % money spent on food and % money spend on bread

The aim of this research was conducted to study the manufacture possibility of reduced caloric yoghurt and hence frozen yoghurt via proportional fat and/or lactose and even sucrose replacement in relation to the several attributes of yoghurt and frozen yoghurt made using milk inoculated whether with ordinary or probiotic bacterial starter culture (BSC).
Ultrafiltration (UF) skimmed cow’s milk retentate (18% total solids, TS) was diluted to 12% TS either by UF permeate (6% TS) for T1, sorbitol solution (6%) for T3 or by their mixture (1:1) for T2 to reduce the lactose content by nil, 50 or 25% respectively. Fat content was adjusted in each treatment to nil, 1.5 or 3% using fresh cream (30% fat). Conversely, simplesse 100® was added to mimic fat at the level of 3, 1.5 or nil %, respectively. Those were expressed on the base of “each part of fat would be replaced with one part of simplesse 100®”. Potassium sorbate was added for all treatment at the level of 0.015%. Then milk preparations were heat treated to 85°C for 5 min followed by temperature adjustment to 42°C. Milk preparations were converted into yoghurt by the inoculation with 2% of freshly activated YC-X11 or ABT-2, and incubation at the same temperature degree (42°C) until complete coagulation (through about 3 h.). Thereafter, the containers were transferred to the refrigerator (5±1°C).
Frozen-yoghurt base mix (the control) was prepared to contain 3% fat, 12% milk solids not fat (MSNF), 15% sucrose, and 0.25% sodium carboxy methyl cellulose (CMC). The previous three milk preparations, namely T1, T2 and T3 were supplied with 3% of simplesse 100® for full fat mimicking. Every milk preparation was divided into four portions. The 1st and 2nd portions were exposed, in order, for ordinary- and bio-yoghurts as before mentioned. Then yoghurts were kept for the 2nd day at the frig temperature. On the parallel time, the 3rd and 4th portions were used to make the complementary mixes, whereas, the milk preparation T1 was sweetened as the control to 30% sucrose (to be finally 15% sucrose when mixed with the equal portion of analogues ordinary- or bio-yoghurt), while, T2 was sweetened with 22.5% sucrose, 0.1% aspartame and 7.5% sorbitol solids. Whilst, T3 was sweetened with 15% sucrose, 0.2% aspartame and 15% sorbitol solids. All complementary mixes were stabilized with 0.5% CMC, heat treated at 85°C for 5 min. then cold to 5°±1° C and aged at this temperature for the 2nd day. Thereafter, each aged complementary mix was mixed with an equal part of the analogous one-day cold ordinary- or bio-yoghurt. All frozen yoghurt mixes were flavoured with suitable amounts of Vanilla and frozen in an experimental ice cream batch freezer at -18°C. The resultant frozen product was hardened in a deep freezer at -20°C.
The results of yoghurt indicated that, the contents of protein, titritable acidity (TA), acetaldehyde (AC) and diacetyl (DA) in addition to the certain lactic acid bacteria (LAB) counts, the values of consistency coefficient (CC), yield stress (YS), dynamic viscosity (DV) and the sensory scores of consistency (body and texture) flavour as well as overall quality of yoghurt were increased, while the calorie, pH and penetration values were decreased as the fat was replaced with simplesse. The count of LAB strains, TA, AC, DA, CC, YS and DV contents of yoghurt were increased, while the values of calorie, pH and penetration were decreased as the lactose was replaced with Sorbitol. Yoghurt became containing 27-32% or 44-50% less of calories than the reference product when the fat was replaced by 50 or 100% respectively, regardless the kind of BSC used. The smaller range figures are for the higher levels of lactose replacement and vice versa. Ordinary yoghurt contained Streptococcus thermophilus count, TA, AC, DA, CC, YS and DV contents higher and pH as well as penetration values lower than those of bioyoghurt. The cold storage period for 3 weeks led to decrease all LAB counts, penetration value, flavour, and total scores of yoghurt. While, TA%, CC, YS and DV values of yoghurt were raised.
The results of frozen yoghurt revealed that, the conversion of yoghurt into frozen mix caused a reduction in the TA % and increments in pH and DV values. Moreover, the ash, TA, AC and DA contents as well as the count of LAB strains and DV value of frozen yoghurt mix were higher, while the calorie value, specific gravity (sp. gr.) and freezing point were lower as the disaccharides were replaced. Frozen yoghurt mix became containing 24, 29 or 34% less of calories than the reference product, when the fat was totally replaced and the disaccharides were replaced by nil, 25 or 50% respectively, regardless the kind of BSC used. The frozen mix made from ordinary yoghurt possessed ash, TA, AC and DA contents as well as Streptococcus thermophilus count higher and pH value as well as sp. gr. Lower than that made using bioyoghurt. The freezing and hardening processes of yoghurt mixes yielded in increases in the AC content and decrease in sp. gr. and the count of all LAB strains to about the tithe but stilled conforming the figures provided, which approved an international standard as established a minimum of 107 /g for the starter cultures of fermented milks and a minimum of 106 /g for specific starter bacteria for which a claim is made for specific microorganism that has been added as supplement. The final frozen yoghurt was characterized with higher overrun % and stronger melting resentence as the disaccharides were replaced and when it was made using ordinary yoghurt versus the bioyoghurt. The quality of all sensory criteria of the disaccharides-replaced frozen yoghurt was evidently better than that of the control, which was made with neither fat nor disaccharides replacement.
The results led satisfactory to conclude that, yoghurt and hence frozen yoghurt beyond their ability to be probiotic food via its culturing with the gut strains, it could further carry more healthy benefits when it was made in the reduced calorie form via proportional fat and/or lactose and rather sucrose replacement by certain advanced ingredients such as simplesse and aspartame in combination with sorbitol, which known for its action as prebiotic converts the product to be synbiotic. Besides, the product would become quite suitable for diabetes and lactose intolerance people. i.e., this study introduces a product, which could contribute positively to overall health and help to maintain a healthy digestive system.

Cakes is one of the bakery products that have high nutritional value with short shelf life due to its nutritional and moisture content. The aim of this study was to improve the taste, nutritional value and microbial quality of cakes and biscuits and extend its shelf life using encapsulated ginger oleoresin powder as a flavoring, antimicrobial and antifungal agent. Also, compare the effect of encapsulated ginger oleoresin powder with crude ginger powder on the quality of cakes and biscuits. Crude ginger powder was added with 2%, 3% and 4%, and ginger extract powder was added with 0.8%, 1% and 1.2% to wheat flour (72% extraction) to produce the ginger cakes and biscuits. Effects of encapsulated ginger oleoresin and crude ginger powder on chemical composition, rheological properties and sensory and of cakes and biscuits were studied. Texture properties, microbial quality and shelf life of produced cakes were studied also. The results indicated that ginger powders improved sensory and microbial quality, nutritional value and extended shelf life of cakes and biscuits. Results indicated also that encapsulated ginger oleoresin powder was more effective than crude ginger powder. The results recommend that encapsulated ginger oleoresin can be used in improving the nutritional, microbial and sensory quality of bakery products and extending its shelf life.

Cakes is one of the bakery products that have high nutritional value with short shelf life due to its nutritional and moisture content. The aim of this study was to improve the taste, nutritional value and microbial quality of cakes and biscuits and extend its shelf life using encapsulated ginger oleoresin powder as a flavoring, antimicrobial and antifungal agent. Also, compare the effect of encapsulated ginger oleoresin powder with crude ginger powder on the quality of cakes and biscuits. Crude ginger powder was added with 2%, 3% and 4%, and ginger extract powder was added with 0.8%, 1% and 1.2% to wheat flour (72% extraction) to produce the ginger cakes and biscuits. Effects of encapsulated ginger oleoresin and crude ginger powder on chemical composition, rheological properties and sensory and of cakes and biscuits were studied. Texture properties, microbial quality and shelf life of produced cakes were studied also. The results indicated that ginger powders improved sensory and microbial quality, nutritional value and extended shelf life of cakes and biscuits. Results indicated also that encapsulated ginger oleoresin powder was more effective than crude ginger powder. The results recommend that encapsulated ginger oleoresin can be used in improving the nutritional, microbial and sensory quality of bakery products and extending its shelf life.

Animal foods are rich source in proteins, but the continue of feeding of large amount cause some health problems as gout. The aim of this study trying to decrease the nucleic acid nitrogen content in animal foods (beef meat, liver meat, breast chicken and mackerel fish) within seasonings by using different formulas which contain onion bulb, garlic bulb and lemon juice in all formulas and black pepper, cumin, ginger, rosemary, thyme and basil in individual formula. The seasoning period was 12 h.
Results showed the positive effect of these seasonings on the decrement of nucleic acid nitrogen content lead to several content of antioxidants. The best formula which contained to ginger (4) compared with other formulas because the decrement percentage of nucleic acid nitrogen were 55.42, 53.12, 51.76 and 49.75, in breast chicken, liver meat, Mackerel fish and beef meat, respectively compared to non-seasoning sample (formula 1), after that rosemary, thyme, basil, cumin then black pepper. Whereas, formula 1 which contained onion, garlic and lemon juice was the lowest effect on nucleic acid nitrogen content of animal foods. The decrement of nucleic acid nitrogen when using for ginger formula (4) lead to the highest percentage of total polyphenols, then rosemary formula (5) and green basil formula (7) (71.23, 69.75 and 66.17mg/g), respectively. The content of flavonoids in formula contained basil was the highest then formula contained ginger (25.58 and 23.18 mg/g), respectively. Also, formula 4, 5 and 6 then 7 showed the highest reducing power as antioxidant activity (from 2.25 to 2.02) compared with other formulas.

This study aims to produce a cake healthy high nutritional value by using natural sources
high protective properties and to this end have been proposed combination of grains
ranged each (2.5-5-10- 20) % of a nine (blends) recipes of (Sorghum–Naked barley-
Triticale) with 80% of the wheat and manufactured and evaluated all mixes resulting
sensory, physically, staling Extensogram parameters (Resistance to extension (BU),
Extensibility (E) (mm), Proportional number and Fouling number) staling in the different
combinations Cake was evaluation Biology of the samples and the results showed that the
percentage of water absorption and rubber increased in blend for recipes and as chemical
analysis and Amino acid composition for different raw materials, The results of the
acceptance of sensory All the recipes are all accepted sensory and the best of recipe No
ninth. in the general acceptance until the concentration of 15% of each of the (Sorghum–
Naked barley-Triticale) and held filled in two packaging material (BOPPt transparent and
Mineralized BOPPm) under the two conditions of the atmosphere (ambient air and inert
nitrogen gas) to study the effect of these packaging material and conditions on the microbial
growth during storage (6 weeks) The estimated microbial growth, and also the number of
fungi and sporeforming bacteria during the period of storage of 6 weeks and pulled samples
from the zero time and every two weeks to microbiology evaluate and final results showed
that the BOPPm bags are the best in reducing microbial growth as well as the injection
nitrogen had a major effect in improving the properties microbiology for all blend (reciepes|)
reduce the microbial load. The results showed that the microbial growth after 6 weeks of
cup cake samples control packaged in transparent BOPPt bags 1000Colony/g and
packages Metalize BOPPm 200 Colonies/g, while they reached to 750 and 150 Colonies /g
in the blend N1 after 6 weeks
The aim of this study is to produce cakes containing whole barley flour when
blended with wheat flour 72% as a source of dietary fiber, B. glucan and essential amino
acids (lysine) in different levels. It investigation the chemical composition, amino acids, the
physical properties, the staling reaction and and Microbiological Evolution with two
packaging materials under modified atmosphere (Injection Nitrogen)

Cakes is one of the bakery products that have high nutritional value with short shelf
life due to its nutritional and moisture content. The aim of this study was to improve the
taste, nutritional value and microbial quality of cakes and biscuits and extend its shelf life
using encapsulated ginger oleoresin powder as a flavoring, antimicrobial and antifungal
agent. Also, compare the effect of encapsulated ginger oleoresin powder with crude ginger
powder on the quality of cakes and biscuits. Crude ginger powder was added with 2%, 3%
and 4%, and ginger extract powder was added with 0.8%, 1% and 1.2% to wheat flour
(72% extraction) to produce the ginger cakes and biscuits. Effects of encapsulated ginger
oleoresin and crude ginger powder on chemical composition, rheological properties and
sensory and of cakes and biscuits were studied. Texture properties, microbial quality and
shelf life of produced cakes were studied also. The results indicated that ginger powders
improved sensory and microbial quality, nutritional value and extended shelf life of cakes
and biscuits. Results indicated also that encapsulated ginger oleoresin powder was more
effective than crude ginger powder. The results recommend that encapsulated ginger
oleoresin can be used in improving the nutritional, microbial and sensory quality of bakery
products and extending its shelf life.

Anemia itself is not considered a disease. It is considered a therapeutic case
resulted from different nutritive disorders, e.g., bleeding and bone marrow disorders.
Anemia is affected by decrease in red blood cell (RBC) count or decrease in the amount
of hemoglobin.
Recently, iron deficiency anemia is increased. To overcome this nutritive
problem, this study was conducted to cure this case by adding some plant herbs rich in
iron; e.g.,{Cumin (Cum), Mahleb cherry (Mc), Tongue grass(Tg), White mustard (Wm),
Sweet sedge (Ss), Loya Moroccan (Lm), Milfoil nosebleed (Mn), Elecampane (El),
Paper nut (Pn), Sting nettle (Sn)} and Clover bee pollens (Bp).
Results of feeding anemic patients with herbs fortified biscuits show that the best
accepted herbs by panelists to be used in this respect (Cumin, Mahleb cherry, Tongue
grass, White mustard, Sweet sedge, Loya Moroccan).and Clover bee pollens.
Also the best ratio of addition was 3% of the above mentioned herbs. Iron
content of the bee pollens was (82.43 mg/100g). Iron content of the following herbs (Tg,
Mc, Lm, Ss, Cu, Wm, El and Mn) were (58, 52.13, 50.48, 42.13, 39.28, 35, 30 and 25.11
mg/100g) respectively. These indicate the potential of curing anemia by adding those
above mentioned herbs