Effect of adding the sifting terebinth and grape seed meals to wheat flour on produced dough and bread qualities

Adding the sifting meals of the terebinth and grape seeds to wheat flour mixtures caused increasing in fibers content , and decreasing in ash content ,meanwhile the protein percentage remained steady , except the highest percentages (10 , 15 % ) .Also the (10,15%) percentages adding caused a slight reducing in gluten quality as showed by related tests : (fermentation time test , SDS test , moisture gluten test ) Also the adding of tested meals caused improvement in baking quality (loaf weight during baking and during cooling) , also improvement the sensory properties of produced bread significantly comparing with control sample. On the other hand , 10 and 15 percentages of grape seed meal adding caused reducing in sensory properties of produced bread. Finally , the determined results related with rheological properties tested by Mixolap apparatus showed improvement in thermal stability of starch enzymatic activity comparing with control sample , meanwhile the other tested properties didn't affected at the same level of addition .

Extraction of phenolic compounds from (Hops,grape seeds ) and study its antioxidant activity

The phenolic compounds were extracted from leaves and flowers of Hops and grape seeds from local production by soaking with different solvents (Methanol-ethanol-alcohol and water mixture) . The polyphenols content in the methanol extracts for 100 gdry matter was 6.31 g for the grape seeds, 2.08 g for Hops leaves and 0.6 g for Hops flowers. Methanol extracts were characterized by an antioxidant activity that appeared by their ability to Reduce ions ferriques Fe+3, at a concentration of 2500 ppm, the Reducing Power was 96.45% , 67.56% for the grape seeds and Hops leaves, respectively. The methanolic extracts of grape seeds and Hops leaves at 80 ppm showed activity in scavenge free radical DPPH. was 82.04% and 40.92% respectively. The methanolic extracts of grape seeds and Hops leaves at 250 ppm gave the ability to protect linoleic acid from the oxidation process of 78.98% and 48.41%, respectively. The antioxidant activity values of the extracts were compared with standard samples of ascorbic acid and BHT.