الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 192 |  |  |
| | | from | 192 | | |
Abstract
Herbs and Fruits waste fortification have been used to increase the nutritional value and improve the quality of dairy products, especially dietary fiber and bioactive components such as Benzyl Isothiocyanate. This study aims to study the effect of using cress seeds mucilage and fruits waste in the manufacture of some dairy products i.e., Labneh and Frozen yoghurt which made from Camel milk.The study was carried out in three parts.
In the first part, Cress seeds mucilage powder has been added to camel milk labneh. The results showed that cress seeds mucilage powder had significant positive effect on the sensory evaluation of camel milk labneh. Adding cress seeds mucilage powder caused a marked decrease in syneresis and increase in acetaldehyde, diacetyl, apparent viscosity, plastic viscosity. making camel milk labneh with 0.1% Cress seeds mucilage powder improved the properties of camel milk labneh.
In the second part, mango, mandarin peel powder and cress seed mucilage were added to camel milk frozen yoghurt as a stabilizer replacement. Data revealed that using mango, mandarin peel powder and cress seed mucilage as alternative stabilizer decreased the melting rate and overrun. On the other hand, specific gravity, weight per gallon, acetaldehyde and diacetyl had been increased. The ratios of MPP (2%), MdPP (1.5%)and CSMP (0.1%) respectively were the best percentage to improve the physical and sensorial properties of resultant frozen yoghurt.
In the third part, the content of Benzyl Isothiocyanate (anti-diabetic and anti-bacterial properties) was estimated in the water and ethanol extract of cress seeds mucilage powder by HPLC. The water extract of mucilage has higher content of Benzyl Isothiocyanate. Adding the water extract of mucilage powder will increase the nutritional and quality value of herbal labneh and herbal frozen yoghurt.