الفهرس 
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Abstract
This dissertation deals with the changes that might take place during storage of cottonseed and sunflower oils in different bottles with using two types of antioxidants under room temperature. After baking process, the effect of different temperature (25 1 C and 4 1 C) and antioxidant (TBHQ and BHT). Using cottonseed oil and shortening (palm oil) in production of cookies and extract the oil from cookies samples after storage on different temperatures (25 1 and 4 1 C). Generally, it could be seen that the free fatty acids and acid value gradually increased during storage period but in different rates. This increment of F.F.A and acid value was rather slow under refrigerated storage. Cookies samples prepared by shortening showed minimum values of free fatty acids and acid value during storage periods compared with cookies samples prepared by cottonseed oil. Regarding to the individual properties of the two types of cookies, it could be seen that the shortening cookies were preferential where from crispiness, hardness, taste and odor. The replacement of cottonseed oil in cookies formula slightly improved some sensory properties namely appearance and colour.