الفهرس 
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Abstract
In this part raw pomegranate pomace and mushroom stalk powder used in the study were analyzed for chemical composition, minerals and phytochemical proprieties
Results showed that;
Chemical composition, minerals and phytochemical proprieties of pomegranate pomace and mushroom stalk powder:
The results showed that there is a difference between for each macro nutrients contents. Moisture, protein, fat, ash and fiber contents of wheat flour (WF) were (11.66, 12.54, 1.44, 0.58 and 0.92 g/100g respectively. Moisture, protein, fat, ash and fiber contents of pomegranate pomace powder (PPP) were (8.40, 8.60, 1.80, 8.90 and 31.70 g/100g respectively. Moisture, protein, fat, ash and fiber contents of mushroom stalk powder (MSP) were (12.26, 13.12, 1.40, 9.20 and 33.14 g/100g respectively.
MSP contained the highest amount of potassium and calcium than WF and PPP. While WF contained the highest amount of phosphor.
The TPC of WF, PPP and MSP extracts were 330.20, 590.30 and 410.80 mg/100g, respectively. While the RSA (%) of WF, PPP and MSP extracts were 78.60, 90.60 and 86.40%, respectively.
Phenolic compounds in plant materials as determined by HPLC:
Phenolic compounds were identified in pomegranate pomace powder extract namely gallic acid, p-coumaric acid, catechin,
rosmarinic acid , ellagic acid and Hesperidin with amounts ranging from 5.6- 302.4 mg/100g. Phenolic compounds were indentified in mushroom stalk powder namely epicatechin, pyrogallal, gallic acid , caffic acid and catechin with amount ranging from 0.03-2028.80 mg/100g.
Part 2: Production of snacks supplemented with pomegranate pomace and mushroom stalk powders:
In this part wheat flour was divided into 5 portions. The first portion was left without additive as a positive control (C), pomegranate pomace powder (PPP) was added to the other two portions at the rate of 10 and 20 % (T1 and, T2). Mushroom stalk powder (MSP) was added to the other two portions at the rate of 10 and 20 % (T3 and, T3). Different blends were mixed at the rate of 100g blended flour with 1.5 g active dry yeast, sodium chloride (1.5 g), sugar (1g), and vanilla (1g). The dough was left to ferment for 1 h for 30ºC at 85% relative humidity. The dough was divided to pieces each weighted 20gm. The pieces were arranged on trays and were left to ferment for a further 30 min at the same temperature and relative humidity. The pieces of fermented dough and left again for 15 min at the same temperature and relative humidity then were baked at 230 ºC for 10 min. snacks were allowed to cool on racks for about 1 h before evaluation.
Results showed that:
Chemical composition of snacks supplemented with pomegranate pomace and mushroom stalk powders:
MSP snacks had the lowest moisture content and it was significantly (P ≤ 0.05) compared with control and PPP snacks treatments. PPP snacks treatments had the highest moisture content compared with MSP snacks treatments. PPP snacks had the lowest protein content. The total protein of snacks containing PPP at both concentrations slightly decreased by increasing the percentage added, MSP snacks treatments had the highest protein contents compared with control and PPP snacks treatments.