الفهرس 
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Abstract
This study was designed to evaluate the effects of supplementing of wheat biscuits with oat flour, herbs and essential oils on chemical, sensory, physical, microbiological and biological characteristics. Samples in the present study were divided into two groups of novel biscuits described as follows: * Wheat flour biscuit: Wheat biscuit as a control sample. *Wheat flour biscuit supplemented with oat flour: Biscuits namely oat biscuits with three levels of oat flour (10, 20 and 30%). *Oat flour biscuit supplemented with herbs powder and its essential oils: 20% oat flour biscuit as a control sample, and other eight alternatives oat biscuits namely cinnamon powder oat (CPO), ginger powder oat (GPO), chamomile powder oat (ChPO), marjoram powder oat (MPO), cinnamon oil oat (COO), ginger oil oat (GOO), chamomile oil oat (ChOO), marjoram oil oat (MOO). Biscuits with 20% oat flour recorded the highest overall acceptability, so it was the ideal addition percentage of oat flour to the biscuits depending on organoleptic scores. Results revealed that the addition of examined herbs and their essential oils (EOs) enhanced the oat biscuit taste. All organoleptic parameters score decreased gradually and slightly by increasing the storage period. Meanwhile, the changes occurred in biscuit were higher at room temperature than biscuit stored under cooling. Also the addition of oat herbs and their EOs to the prepared oat biscuit increased the stability of sensory evaluation during storage either at room temperature or under cooling (3̊ C). The addition of herbs powder to the oat biscuit increased its total content of ash, while the addition of the same herbs essential oils increased the total content of moisture, protein, fat and energy. The changes occurred in AV, PV and TBA in oat biscuit control sample were lower than changes occurred in values of WF biscuit ”control sample”. Results indicated that the increments in AV, PV and TBA value for samples stored at low temperature (3̊ C) were less than that occurred for the samples stored at room temperature. Adding examined herbs essential oils to oat biscuits prevented any bacterial growth over storage period for six month in both room temperature and fridge temperature. Meanwhile, the addition of herbs controlled the bacterial growth in prepared biscuits among storage period in both room temperature and fridge temperature. The oxidative stress rat groups which fed on biscuit contained oat and herbs EOs recorded the lowest AST, ALT and ALP levels as compared to the oxidative stress group. Herbs EOs increased the albumin level in the serum and reduced total cholesterol and triglycerides levels. Mean value of total bilirubin (TBil) decreased significantly in rats with high oxidative stress (G2: G8) fed on biscuit contained either oat or herbs EOs comparing to positive control group. Data revealed that there was a significant increase in GSHs, SOD, GSH-px and CAT but showed a significant decrease in MDA levels in all rat groups which treated with biscuits contained oat and experimental herbs EOs as compared to the oxidative stress rat group.