الفهرس 
English Abstractيوجد فقط 14 صفحة متاحة للعرض العام
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المستخلص
This study was designed for studying the possibility of producing a new products as functional food with high quality and acceptable from wheat flour 72%extraction by replacing with different levels of orange , apple and tomato which had high content of dietary fiber as a by-product of food factories. This study including studying nutrient value for preparing product , sensorial characterizer, rheological chemical , physical , microbiology, and biological studies results. Samples in the present study were divided into: -Biscuit 100 % wheat flour 72% as control. -Biscuit prepared with 20, 30 orange pomace powder and 30 %apple pomace powder. -Cake 100 % wheat flour 72% as control.- Cake prepared with 20, 30 orange pomace powder and 30 %apple pomace powder. -Pizaa100 % wheat flour 72% as control.- Pizza prepared with 7, 12 and 15 tomato pomace powder. from obtained results it can be concluded that: Tomato pomace powder was the highest in moisture content 7.53±0.03, protein 18.70 % and lycopene 9.16 mg/ 100 g orange pomace powder was the highest in dietary fiber, vitamin c and Beta carotein and apple pomace powder was the highest in content carbohydrate. Increased in levels of dietary fiber led to increase Max. Viscosity 750 B.U in dough which contained 30% apple pomace powder with temperature 87.0 ºC in compered with 100% wheat flour 72%extraction was 440 B.U with temperature 91.7 ºC. and decreasing setback 50 B.U in dough which contained 30% apple pomace powder in compered with 100% wheat flour 72%extraction was 260 B.U. All biscuit were acceptable to the panelists except the sample which contain 30% OPP because of its bitter taste.The use of replacer pomace powder such as orange, apple and tomato controlled the bacterial and fungal growth in prepared pomace products namely cake, biscuit and pizza among storage at room temperature (25 Co). Bacterial count fungi count revealed that all pomace powder with in level limit permitted by the international microbial standard less 106 cfu/g after three days. The rats group which feeding on basal diet containing 300g cake control (+ve), 300g biscuit control (+ve) and 300g pizza control (+ve) showed significant decreased in the body weight (g), weight gain % and food efficiency ratio (FER) in compared with (-ve). Histopathological examination of rat’s hearts which feeding on basal diet containing 300g cake control (GKC +ve), 300g biscuit control (GBC +ve) showed dilatation and congestion of myocardial blood vessels and intramuscular edema. Histopathological examination of rat’s hearts which feeding on basal diet containing 300g pizza control (GPC +ve) showed few inflammatory cells infiltration.