الفهرس 
Description of prickly pearOnly 14 pages are availabe for public view
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Abstract
The Prickly pear peels the higher moisture, ash and fat, potato peel
contained higher protein while pomegranate peel contained higher
carbohydrates. Prickly pear peel, it was 7.41 %, 17.44 % ,8.32%, 3.55%,
25.1%, and 45.59% moisture, ash, protein, fat, fiber and carbohydrate
respectively. Potato peels, it was found .84 %, 7.63%, 9.1%, 0.69%,
11.7%, and 70.88% moisture, ash, protein, fat, fiber and carbohydrate
respectively, while in case of pomegranate peel contained 5.99 %, 3.67%,
1.04%, 0.84%, 24.2%, and 70.25% moisture, ash, protein, fat, fiber and
carbohydrate respectively. Mango peels had low amounts of moisture.
Prickly pear peels had 0.12 p.p.m Fe, 0.56 p.p.m Mg, 6.76 p.p.m Cu
and 0.84 Mn , Pomegranate peel had low content of these elements. It had
0.07 p.p.m Fe, 0.44 p.p.m Mg, 0.45 p.p.m Cu and 1.37 Mn while mango
peels had0.09 p.p.m Fe, 0.74p.p.m Mg, 2.21p.p.m Cu and 1.27Mn and
potato peels content of these elements. It had 0.08 p.p.m Fe, 0.98p.p.m
Mg, 1.02 p.p.m Cu and 1.39Mn.
Rheological properties
The extensibility of the dough decreased in case of prickly pear
peels followed by potato peels, mango peels and Pomegranate Peels
which recorded the highest decreased with addition of 5% but in addition
of 10 % showed that extensibility of the dough decreased in case of
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Pomegranate Peels, prickly pear peels, mango Peels and potato peels
which recorded the highest decreased.
The elasticity with addition of 5% increased in case of Mango
Peels and potato peels but decreased in case of prickly pear peels and
Pomegranate Peels which recorded the highest decreased, the elasticity
with addition of 10% increased in case of Mango Peels, prickly pear
peels and Pomegranate Peels but recorded the highest decreased in case
of potato peels .
The P.N increased in case of Pomegranate Peels and prickly pear
peels but recorded the highest decreased in case of mango peels while
in case of potato peels the P.N increased with addition of 5% but
recorded decreased with addition of 10%.
The energy (cm²) with addition of 5% decreased in case of prickly
pear peels, potato peels and Pomegranate Peels but increased in case of
Mango Peels while with addition of 10% increased in case of mango
Peels and prickly pear peels but decreased in case of Pomegranate Peels
and potato peels which recorded the highest decreased.
Addition of mango peels to wheat flour increased in water
absorption of the dough ., increased in arrival time., increased in dough
development and dough stability while it was found decreased in degree
of softening. Water absorption was found to be 52.2, 59.6 and 60.4 %,
arrival time was found to be 0.5, 1 and 1 min, dough development was
found to be 1, 2 and 5 min, dough stability was found to be 2.5, 13 and 19
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min at levels 0, 5 and 10 % respectively. Degree of softening found to be
60, 40 and 40 min at levels 0, 5 and 10 %, respectively.
Addition of Pomegranate Peels increased in water absorption of the
dough found to be 52.2, 60.5 and 66.5 % at levels 0, 5 and 10 %
respectively. Stability in arrival time found to be 0.5 min at different
levels, Stability in dough development found to be 1 min at different
levels, decreased in dough stability and degree of softening. Dough
stability was found to be 2.5, 12 < and 12 < min while degree of
softening found to be 60, 80 and 10 min at levels 0, 5 and 10 %,
respectively.
Addition of potato peels to wheat flour increased in water absorption
Of the dough., increased in arrival time and increased in dough
development while it was found decreased in dough stability and degree
of softening. Water absorption was found to be 52.2, 66.1 and 62.3 %,
arrival time was found to be 0.5, 1 and 1 min, dough development was
found to be 1, 1 and 1.5 min, dough stability was found to be 2.5, 12 <
and 1 min at levels 0, 5 and 10 % respectively. Degree of softening found
to be 60, 10 and 110 min at levels 0, 5 and 10 %, respectively.
Addition of prickly pear peels to wheat flour increased all properties
of dough, increased water absorption of the dough, arrival time, dough
development, dough stability and degree of softening. Water absorption
was found to be 52.2, 58.7 and 60.6 %, arrival time was found to be 0.5,
1 and 0.5 min, dough development was found to be 1, 2 and 1 min, dough
stability was found to be 2.5, 8 and 10 min and Degree of softening found
to be 60, 80 and 60 min at levels 0, 5 and 10 % respectively.
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Flavonoids Compounds of pomegranate, Prickly pear, potato and
mango peels.
flavonoids compounds of Pomegranate, potato, Prickly pear and
mango peels were analyzed for their flavonoids compounds Rosmarinic,
Rutin , Hesperidin , Quercitrin, Quercitin , Hesperetin, Narengenin and
Kampferol on the dry weight basis.pomegranate peel contained
Rosmarinic, Rutin , Hesperidin , Quercitrin, Quercitin and Hesperetin
except Narengenin and Kampferol 2.75 , 7.17, 4.88, 35.60, 1.62 and
4.22 mg / 100g, respectively, Concerning prickly pear peel it was found
to contain Rosmarinic, Rutin , Hesperidin , Quercitin and Narengenin
except Quercitrin, Hesperetin and Kampferol 6.46, 7.42, 2.09, 0.50 and
1.35 mg / 100g, respectively , while the potato peel contained Rutin,
Quercitrin, Narengenin and Kampferol except Rosmarinic, Hesperidin,
Quercitin and Hesperetin 2.87, 4.30, 6.36 and 0.51mg / 100g,
respectively. Finally mango peel contained Rosmarinic, Quercitrin,
Quercitin, Hesperetin and Kampferol except Rutin, Hesperidin and
Narengenin 1.203, 3.37, 0.291, 0.983 and 0.433 g / 100g, respectively.
Phenolic Compounds of pomegranate, Prickly pear, potato and
mango peels.
Phenolic compounds of Pomegranate, potato, Prickly pear and
mango peels were analyzed for their phenolic compounds Gallic,
Chlorogenic, Pyrogallol, Protocatechuic, Catechol, Catechin, Ferulic,
Caffeic, Vanillic, P.Coumaric, P.Benzoic, Cholchecien, Caffeine, Ellagic,
Benzoic, Cinnamic, Salicylic and Chrysin on the dry weight basis.
Pomegranate peel contained Gallic, Chlorogenic, Pyrogallol,
Protocatechuic, Catechin, Caffeic, P.Coumaric, Benzoic, Cinnamic and
Salicylic except Catechol, Ferulic, Vanillic, P.Benzoic, Cholchecien,
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Caffeine, Ellagic and Chrysin 113.04, 196.88, 927.45, 17.92, 504.82,
133.63, 691071, 4.81 and 94.90 mg / 100g, respectively. Concerning
prickly pear peel it was found to contain compounds Gallic, Catechol,
Catechin, Caffeic, Vanillic, Cholchecien, Caffeine, Salicylic and Chrysin
except Chlorogenic, Pyrogallol, Protocatechuic, Ferulic, P.Coumaric,
P.Benzoic, Ellagic, Benzoic and Cinnamic, 6.91, 6.46, 4.98, 5.05, 2.48,
10.41, 2.64, 3.45 and 0.09 mg / 100g, respectively while potato peel
contained Gallic, Chlorogenic, Catechol, Ferulic, Caffeic, Vanillic,
P.Coumaric, P.Benzoic, Cholchecien, Caffeine, Ellagic, Cinnamic,
Salicylic and Chrysin except Pyrogallol, Protocatechuic, Catechin and
Benzoic 1.64, 9.93, 12.67, 2.22, 6.89, 1.45, 2.78, 21.49, 26.00, 52.93,
1.77, 3.10 and 0.19 mg / 100g, respectively. Mango peel contained Gallic,
Chlorogenic, Pyrogallol, Protocatechuic, Catechol, Catechin, Caffeic,
Vanillic, P.Coumaric, Caffeine and Salicylic except Ferulic, P.Benzoic,
Cholchecien, Ellagic, Benzoic, Cinnamic and Chrysin 26.07, 18.05,
202.61, 7.32, 25.25, 32.26, 16.99, 11.38, 2.13, 66.34 and 13.83 mg /
100g, respectively.
Biscuits prepared with addition potato peel at level 5 % had higher
rating scores than the control for Color, Flavor and Mouth feel, Biscuits
prepared with potato peel at level 5 % had higher mean scores for all
sensory properties compared to biscuits prepared with addition mango,
pomegranate, prickly pear peel at level 5 % and 10 %. On the other hand,
biscuits prepared with pomegranate peel at level 10 % is the lowest
overall acceptability.
Sensory evaluation of biscuits and cakes:
Cakes prepared with mango peel at level 5 % had higher rating
scores than the control for sensory properties except softness and eating
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quality, cakes prepared with mango peel at level 5 % had higher mean
scores for all sensory properties compared to cakes prepared with
addition potato, pomegranate, prickly pear peel at level 5 % and 10 %.
On the other hand cakes prepared with Prickly pear peel at level 10 % is
the lowest overall quality score.