الفهرس 
AbstractOnly 14 pages are availabe for public view
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Abstract
Food processing wastes might have a potential conversion into useful products of higher value, as raw material for other industries, or even for use as food or feed after biological treatment. These conversions could be considered valuable, if there were appropriate technical means and the value of the subsequent products were to exceed the cost of reprocessing. So, this study was carried out to substitute wheat flour with 2.5, 5.0, 7.5, and 10% of mango peels powder (MPP), treated mango peels powder (TMPP), mango seeds kernel powder (MSKP), and tomato pomace powders (TPP) as well as studied these substitutions on chemical, rheological, baking properties, and the acceptability of the prepared pan bread and cake. - Wheat flour was characterized by its higher crude protein and total carbohydrate contents. - Water absorption of wheat flour was gradually increased as the level of substitution with MPP, MSKP, and TPP increased. - Dough extensibility value was gradually decreased as a result for replacement of wheat flour by 2.5, 5.0, 7.5, and 10% of MPP, MSKP, and TPP. - The weight of pan bread samples were increased gradually as substitution level by MPP, MSKP, and TPP increased. - There was a gradual decrease in AWRC values for all different bread samples during storage period. - There were no significant differences in crust color of produced pan bread between the control sample and 5% level of substitution with MPP. Also, there were no significant differences in crust color of produced pan bread between the control sample and 7.5% level of substitution with MSKP and TPP. - The weight of cake samples were increased gradually as substitution level by MPP, MSKP, and TPP increased. - There was a gradual decrease in AWRC values for all different cake samples during storage period. - The results of sensory evaluation of fresh cakes showed that, there were no significant differences in cells of produced cakes between the control sample and 2.5% substitution level with MPP. Also, there were no significant differences in cells between the control and 7.5% level of substitution with MSKP and TPP. It could be concluded that from the obtained results of physical experiments, chemical analysis of components (wheat flour (72%), MPP, TMPP, MSKP and TPP), rheological experiments, staling and sensory characteristics of fresh ban bread and cake: These by-products should be further utilized rather than just discarded as waste. Use 2.5 and 5% of raw and treated mango peel powder as a replacement with wheat flour (extraction rate 72%) for pan bread and cake Use 2.5, 5 and 7.5 % of mango seeds kernel powder as a replacement with wheat flour (extraction rat 72%) for pan bread and cake Use 2.5, 5 and 7.5 % of tomato pomace powder as a replacement with wheat flour (extraction rat 72%) for pan bread and cake.