الفهرس 
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Abstract
The major purpose of this research is to study the feasibility of producing low-sugar cereal products through the use of sugar substitutes, low-fat cereal products by using fat substitutes and high fiber sugar fat substituted cereal products in order to meet the needs of obese and diabetic persons.
Results indicated that sugar substitution by aspartame or stevioside with .rolydextrose led to the production of acceptable cakes and cookies with reduction in caloric value of 16.73, 24.03 and 32.24 o/o for cakes and 10.9, 17.7 and 23.16 % for cookies at sugar substitution levels of 50, 75 and I00 %, respectively. Also, fat substitution by maltodextrin gel reduced the caloric value of cakes by 12.31, 17.54 and
20.59 %, and of cookies by 8.3, 12.4 and 17.0 %, for 50,
75 and 100 % fat substitution level. Incorporation of fiber sources (5 or 10% of flour weight) in 50% sugar fat substituted cake and cookies fonnula resulted in a new reduction in calories with acceptable sensory characteristics scored by panelists for either cakes or cookies.