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This study aimed to produce sucrose free dark chocolate and low in calories in order to be suitable for diabetes and those wishing to lose weight or using it for other industrial purpose. Therefore, a suggested recipes were used to prepare low calories dark chocolate using four different intense sugar namely: steviosid, acesulfam-k, sucralose and inulin instead of sucrose with the addition of wheat fiber isolate. The prepared chocolate samples were compared to a sucrose sample (control) in which sucrose was used in its manufacture. Physical properties, chemical composition and sensory properties were determined as well as the caloric value. The results indicates that the caloric value was reduced by 28.46, 28.69, 28.65 and 36.14 % in the prepared samples using stevioside, acesulfam-k, sucralose and inulin, respectively, compared with the sucrose sample. A slight difference between the prepared samples and the sucrose sample has occurred in the physical properties and the chemical composition while the percentage of fiber content significantly increased in prepared low calorie chocolate samples. Although the inulin sample recorded the lowest caloric value among the rest of the prepared samples and the control one, it was more solid than the other samples as well as it showed some unpalatable taste by arbitrators, so the sample which prepared using stevioside was chosen to be the best one for the rest samples, where it has a reduction in the calories by 28.46%, compared to the sucrose one, with high quality properties. Effect of storage at (10°C) on the stability of stevioside sample was studied by estimating its value of each free fatty acids and peroxide values every 15 days during the storage period (3 months). The results confirmed the high stability of the stevioside sample during the storage period.

Olive oil (OO) and avocado oil (AO) along with their blend (OAB) at 1:1 ratio were evaluated in terms of physicochemical properties, polyphenols, oil classes, fatty acids composition, stability and antioxidant activity. Utility of these oils in making cake and oil/butter blend was also investigated. No significant differences could be traced among OO, AO and OAB with respect to saponification value and specific absorbance (K232 ). In contrast, refractive index, specific gravity, free fatty acids iodine value, peroxide value, specific absorbance ( K270 ) and three colour values assessed by Lovibond Tintometer, exhibited significant differences among the aforementioned oils. Fatty acids composition revealed that AO had the highest content of C16:0 (18.63%), followed by OAB (15.23%) while OO tailed behind (13.15%). The highest content (4.01%) of C18:0 was belonging to OO, while OAB had (3.26%) and AO exhibited (2.42%). Content of unsaturated fatty acids of the three oils was higher than their counter parts of saturated ones. The OO possessed the highest content of polyphenols, while AO had the least content but it possessed the highest content of cholorophyll. Direct relationship could be figured out between content of polyphenols and antioxidant activity (68.2%, 61.0% and 53.7% for OO,OAB and AO, respectively). Moreover, polyphenols were separated by TLC into nine bands in OO and OAB while six bands were found in AO. Oil classes which were separated by TLC indicated that triacylglycerols, diacylglycerols, monoacylglycerols and polar compounds were the most abundant compounds in studied oils. Incorporation of OO, AO and OAB in formulation of carrot cake and oil/butter blend was found to be quite accepted by panelists.