الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
A lifestyle that combines poor food choices with very low or no physical activity can result in the development of diseases such as obesity, and this is affecting a growing number of children. One of the most effective strategies to fight obesity combines physical activity and the consumption of low energy-dense foods, such as vegetables and fruits. Vegetables and fruits are known to have health benefits but are often non-appealing to children/adolescents due to their bitterness, undesired texture, and their low satiating capacity. One of the possible solutions to increase vegetable or fruits intake by children is to incorporate vegetables or fruits in a food matrix they like. Several studies have shown that noodles is very much appreciated by children, making it an ideal candidate for the development of vegetable-enriched foods. In this work, dried vegetables powder (broccoli , red cabbage and bottle gourd) and dried unripe fruits powder (mango , banana and papaya) were used to enrich noodles -like products and enrich noodles nutrients. Accordingly, the objective of current study was a trial to process and assess functional fortified noodles , formulated by complete integration of multiple classes of bioactive compounds from selected dried unripe fruit or vegetable powder and some additives . As well as, some biological effects of fortified noodles on some cancer cells(colon , breast and liver cancer cells). The main physico-chemical properties and bioactive compounds of three unripe fruits namely, mango, banana and papaya , as well as, three vegetables namely, broccoli, red cabbage and gourd were evaluated. Thirty different fortified noodles with replacing wheat flour 72% by different balances 10 , 20 , 30 ,40 , 50% unripe dried fruits or vegetables powder , were prepared with different ratios of selected dried fruit and vegetable powder. These fortified noodles were sensory evaluated. Sex fortified noodles were selected being the most favorite ones with the control samples .and the effects of dried fruits and vegetables powder additives on chemical and biological parameters were studied.