The Aim / Objective: Using eggplant puree to reduce fats and egg in bakery products calorie increase nutritional value of cake (muffins) also, technological sensory evaluation muffin produced. Maximizing the use from an economic point view, as it is a cheap available product Egyptian market, maximizing health benefits by producing with high low fat, take advantage dietary fiber vegetables, new ...

BACKGROUND Malnutrition is a prevalent complication in patients on maintenance hemodialysis. Nutritional screening tools may be useful to identify those patients at nutritional risk from among hundreds of hemodialysis patients in a large facility. OBJECTIVE We tested several simplified nutritional screening tools on hemodialysis patients to validate the potential application of the tools. D...

In this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and pH), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, Then the qualitative characteristics (Nutritional Value) of toast breads were measur...

In this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and pH), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, Then the qualitative characteristics (Nutritional Value) of toast breads were measur...