الفهرس 
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Abstract
This study was conducted on three types of vegetables (celery leaves and stalks, red radish roots, and red beet roots) in order to find out the possibility of benefiting from them. These vegetables and their various treatments for fresh and dried celery leaves, fresh and dried red radish roots and fresh and dried red beet roots using an oven air dryer, steam blanching, then drying in an oven hot air dryer and freeze drying. Celery leaves, red radish roots and red beet roots were selected and dried in several ways, including drying in an air oven at 60°C, boiling for 10 minutes, then drying in an air oven at 60°C, and drying by and freeze drying. And some practical applications were made for the products prepared from mixtures of dried vegetables, where three mixtures of (celery leaf powder, red beet root powder, red radish root powder) were prepared from the drying treatment in the hot air oven in different proportions as follows: Mixture No. 1: (60 % red beet root powder, 30% celery leaf powder and 10% red radish root powder Mix No. 2 (30% red beet root powder, 10% celery leaf powder and 60% red radish root powder) Mix No. 3 (10% red beet root powder) red beet, 60% celery leaf powder and 30% red radish root powder). The microbiological effect and the anti-cancer effect of these mixtures were studied. A high inhibition rate was observed in the N1 mixture at a concentration of 400 μl (where the diameter of the inhibition was 4.5 and 4 cm) for Salmonella typhi and Bacillus cereus, respectively, followed by the concentration of 200 μl (where it was The average inhibition diameter was 3.6 and 3.5 cm) and the antibacterial activity of the N3 mixture was lower than that of the previous mixture in N1 and N2 mixture. It was found that the IC50 (which leads to 50% cell death) for mixture No. 1, mixture No. 2 and mixture No. 3 were 162, 347 and 172 µg/ml, respectively. The best concentration that leads to the lowest percentage of live breast cancer cells (24.5 and 24.1%) was 500 µg/ml for mixture No. 1, and mixture No. 2, respectively and 30.7% at the concentration of 250 µg/ml for mixture No. 3. While it was 163 and 209 And 195 μg/ml as an anti-cancer of human lung for mixture No. 1, mixture No. 2 and mixture No. 3, respectively. The lowest percentage of live human lung cancer cells from extracts of mixture No. 1, mixture No. 2 and mixture No. 3 were 28, 30 and 44%, respectively, at a concentration of 500 µg/ml. The results showed the possibility of producing products from natural sources from powder These dried vegetables (3% of each mixture) instead of artificial baits, flavors and colors, and all samples obtained the highest grades and were preferred by consumers, and the product (T2) that was fortified with (30% red beet root powder: 10% dried celery leaf powder) : 60% powder (dried red radish root) on the highest scores for most of the sensory characteristics of the chewy gelatin, followed by T1 and T3, respectively, and this was confirmed by measuring the physical properties of the chewy candy. Also, natural sources of dried plant powder (5% of each mixture consisting of dried red beet root powder, dried celery leaves and dried red radish root powder) were added with strawberry juice and orange juice. The highest values for the averages were obtained and preferred before. It was distinguished by its delicious taste, unique flavor and acceptable aroma.