Thesis (Ph.D.) - Cairo University - Faculty of African Postgraduate Studies - Department of Natural Resources

Sweet potato powder andCamel milk can serve as a source of some nutrients, natural sweetness, colors and flavor, to prepare food product formulas. Both of them, individually, could be considered as an excellent novel source of natural health-promoting compounds in the functional food market. Sweet potato powder contains plenty amounts of Ý-carotene and anthocyanins, while, camel milk is a very important foodstuff, due to its low cholesterol, low sugar, high minerals and vitamin C contents. The physico-chemical, physical characteristics, sensory properties and microbilogical analysis of tow types cakes containing different concentrations of the peeled and whole sweet potato powder(10,20,30,40 and 50%) as a partial replacement of wheat flour respectively and camel milk were estimated.The best cake sample of peeled sweet potato powder was concentrated 20%, while the best concentration of whole sweet potato powder was 10% .The present results showed that, total phenolic compounds, vitamins, minerals,, flavonoids, isoflavonoe compounds and antioxidant activity were increased by increasing the sweet potato powder ( peeled and whole) in the cake.The tested cake height and volume were increased with increasing concentrations of the peeled and whole sweet potato powder , compared with the control sample. Sensory properties of the tested cake showed no significant differences in terms of odor, texture and over all acceptability.The results showed, also, that cakes prepared by the sweet potato powder (peeled and whole) and camel milk had significant higher Ý-carotene contents than that of control cakes.Texture profile analysis of the tested cake at zero time showed that hardness was decreased by increasing the sweet potato powder (peeled) at zero time but increased by increasing the whole sweet potato powder

Issued also as CD