الفهرس 
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Abstract
The present study was designed to evaluate the effect of fortification of cup cake and pan bread with different levels of papaya powder and papaya puree on sensory, chemical, physical, microbiological and rheological characteristics. Samples in the present study were divided into three groups of fortified cup cake and pan bread with papaya powder and puree at different levels described as follows: Fortified cup cake with different levels of papaya powder (20, 30 and 40%), replacement with wheat flour. Fortified pan bread with different levels of papaya powder (20, 30 and 40%), replacement with wheat flour. Fortified cup cake with different levels of papaya puree (25, 50, 75 and 100%), replacement with sucrose. Also investigate the effect of the best chosen fortified cup cake and pan bread with different levels of papaya powder and puree on streptozotocin induced diabetic in experimental rats. Sixty male rats of Sprague Dawley strain (weighting 90±10 g) were divided into twelve groups (each group 5 rats). The first group fed on basal diet, served as a normal control group (-ve). Fifty five were injected (i.p) with STZ (65mg/kg body weight) to induce hyperglycemia and classified to eleven groups, positive control group (+ve) fed on basal diet, AD group treated with standard drug (Amaryl1), CW and BC group treated with cup cake and pan bread 100% wheat flour (72% extract), and CW1, CW2, BPP1 and BPP2 groups treated with fortified cup cake and pan bread with 20% and 30% papaya powder. Treated groups CS1, CS2 and CS3 were fed on fortified cup cake with three levels 25, 50 and 75% of papaya puree. After eight weeks, rats were anaesthetized by diethyl ether and sacrificed; blood samples were collected then separate serum to measure some biochemical parameters. Liver and kidneys were removed to demonstrate histopathological observation. Cup cake and pan bread fortified with different levels of papaya powder at (20 and 30%) and fortified cup cake with papaya puree at (25, 50 and 75%) found acceptable by the panelists. Results revealed that the different levels of papaya powder and papaya puree (replacement with wheat flour 72% extract and sucrose) enhanced and improved the nutritional quality and functional attributes of both cup cake and pan bread by increased the total content of dietary fiber, ash , vitamin A, vitamin C and decreased total content of fat and energy. Adding both papaya powder and puree to cup cake and papaya powder to pan bread decreased and controlled the bacterial and fungi growth among storage period at zero time and three days at room temperature. The biological results showed significant increase in body weight gain, food intake and food efficiency ratio in CW1, CW2 , CS1, CS2 , CS3, BPP1 and BPP2 treated groups comparing with positive control (+ve) group, as well as significant reduction in serum glucose, HbA1c, TC, TG, LDL-c and VLDL-c, AST, ALT, creatinine, uric acid, urea and nitric oxide (N.O) levels and an increase in insulin, HDL-c, total antioxidant capacity (TAC) and superoxide dismutase (SOD) levels in treated CW1, CW2 , CS1, CS2 , CS3, BPP1 and BPP2 groups comparing with positive control group (+ve). According to the results of this study, It is concluded that the examined fortified cup cake and pan bread with different levels of papaya powder and puree had a therapeutic protective effect which may be attributed to some potent bioactive constituents of papaya against diabetes and its complications.