الفهرس 
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Abstract
This investigation was aimed to study the chemical profile of (cinnamon bark and chia seeds), and their use with different blends on biscuits and pan bread Results of chemical analysis showed cinnamon bark and chia seeds had significant amounts of crude protein, fat, crude fiber and ash, compared to wheat flour. Chia seeds were richer in calcium, phosphorus and potassium than wheat flour. Cinnamon bark had a major value of potassium, calcium and manganese comparing with wheat flour. Cinnamon bark oil was rich in Palmitic acid and Oleic acid. Chia seed was deficient in cysteine, histidine, tyrosine, and methionine and had predominant contents of isoleucine, lysine, valine and aspartic. Cinnamon bark was richer in non-essential amino acids comparing with essential amino acids. The results of sensory acceptability of pan bread with chia seed flour indicted no significant differences in appearance, taste, smell, color, texture and overall acceptability up to 6%, compared to wheat pan bread. The results of the nutritional value indicted pan bread with chia seeds had significant amounts of crude protein, oil, crude fiber and ash. There were no significant differences in sensory acceptability of pan bread with cinnamon bark powder up to 2%, compared to wheat pan bread. Results of the nutritional value indicted pan bread with cinnamon bark powder had significant amounts of crude protein, oil, and crude fiber. Data showed that was no significant differences of the nutritional value in biscuits with 1% and 2 % comparing with control biscuit. Results showed that no significant differences in appearance, taste, smell, color, texture and overall acceptability up to 4%, compared to control biscuits. There was significant differences between control biscuit and biscuit with chia seeds. Results indicated significant differences in organoleptic properties between control biscuit and biscuit with chia seeds up to 4%.