الفهرس 
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Abstract
In recent years the beneficial of processing non-traditional fruits has been increased. Avocado is considered one of these fruits because of its nutritional and chemical benefits, as it contains ratios of proteins equivalent to two or more times than other fruits, and also is rich in many mineral elements such as magnesium, phosphorus, iron and potassium, and low in its sodium content, besides its content of bioactive compounds and antioxidant activities. This study was conducted with the aim of making utilization of avocado (juice or powder) in many food products, as cake or juice fruit processing. To achieve this aim, the following points were estimated and can be summarized as follows: First: Results of chemical composition, mineral content and bioactive compounds of the avocado fruit, the results obtained can be summarized in the following points: • The chemical analysis showed that the moisture content, total carbohydrates, protein, fat, ash, reducing and non-reducing sugar for avocado were 78.51%, 4.109, 5.45, 15.143, 1.063, and 3.046 respectively. • The results obtained from the mineral content showed a gradual increase in zinc, iron, and magnesium, while the content of calcium, sodium, phosphorus and potassium in avocado was (650, 2.90, 2.70 and 75.70,), respectively. • Total phenolic, flavonoids compounds and antioxidant activity being 18.77 mg / g, 17.71 mg / g and 90.6%. • The total carotenes in avocadowere recorded 1.29 mg / 100 g, while the ascorbic acid content was (11.90 mg / 100 g). • Fractionation of phenolic and flavonoids compounds using HPLC for avocado that that there are nearly16 phenols compounds the predominant being catechein, followed by chlorogenic and 13 flavonoids compounds, the predominant being quercetrine, followed by rutin. Second: Utilization of avocado powder or puree in bakery products such as cupcakes, as it was added with different proportions as follows: F0, sample control F1: 100% avocado puree, F2: 50% avocado puree, F3: 100% avocado powder, F4: 50% powder avocado, the results obtained can be summarized in the following points: • The sensory evaluation of the cup cake samples was performed compared to the control sample. The results of the sensory evaluation indicated that the formulas F0, F1 and F4 recorded the highest consumer acceptance (8.8, 8.1 and 6.5), respectively. • The results showed that some physical properties, which are the size index, the symmetry index, the uniformity index, and the presence of a gradual decrease in the size of the cup cakes (F1 and F4) (143.02 and 139.27) compared to the control F0 (155.50), while F1 recorded the lowest value in the uniformity index and the specific size was (1 and 3.15) respectively. The highest value of the symmetry index in the F4 sample was (14.5). • The rheological characteristics showed that the Farinograph parameter was observed that sample F4 recorded the highest value in water absorption, dough development and stability were (71.5, 7.5 and 15.5), respectively. • The results of the extensograph factor also noted that F4 recorded the lowest value in elasticity and energy was (50 mm and 19 cm 3), while elasticity and relative number (P.N) recorded the highest value in sample F1 was (320 international units and 5.18), respectively. • The chemical analysis showed that sample F1 had the highest value in moisture content recorded (39.95), but the lowest value was recorded in lipid content was (4.67), while F4 sample recorded the highest value in protein content was (15.75). • The results also showed that the ash content, total carbohydrates and reduced and non-reducing sugar were nearly the same in all cake formulas. • The results of the antioxidant activity (DPPH%) of the F1 sample had the superior effect in the scavenging activity as it recorded 80.2% and the lowest value in the flavonoids was recorded at 0.133 mg / g while the phenols compounds recorded the highest value in the F4 sample (3.069) mg / g. • The results of the texture profile analysis indicated that adding avocado powder to a cup cake as a substitute for 50% fat (F4) could increase gum, firmness, chewing, consistency and elasticity compared to the other two formulas (F0 and F1). • Scanning electron microscopy results showed that adding 50% avocado powder or 100% avocado puree had the effect of changing the original gelatin shape of the starch grains and the degree of gelatinization of the starch affecting the crumb structure. • from the results of the alkaline water retention capacity of a cup cake prepared with 50% avocado powder or 100% avocado powder it was observed that there was a gradual decrease in the alkaline water retention capacity values for all different cup cake samples during the storage period. Third: Utilization avocado juice in improving traditional juices mixes by mixing them with other fruits such as strawberry, banana or kiwi as follows: M1(Control 100% avocado juice). M2 (25% avocado: 75% strawberry). M3 (50% avocado: 50% strawberry). M4 (40% avocado: 60% strawberry). M5 (50% avocado: 50% banana). M9 (25% avocado: 75% kiwi). The results obtained can be summarized in the following points: Sensory evaluation was carried out for ten mixtures of avocado and other fruits, which are strawberry, kiwi and banana, in different proportions. • Sensory evaluation results indicated that mixtures of M1, M2, M3, M4, M5 and M9 recorded the highest consumer acceptance (8.33, 8.33, 8.73, 8.00, 7.86 and 7.86), respectively. • Mixing avocado with banana or kiwi (M2, M6) led to a slight increase in total carbohydrates and non-reducing sugar compared to the control sample (avocado juice), while a decrease in ascorbic acid was observed in M3 mixtures and an increase in antioxidant activit1`2`1 y values were observed in the M2 mixtures and M3 as noted. Also, the combination of avocado and strawberry (M5) led to the highest increase in total phenol and total flavonoids compared to the control sample. • The results also showed that the highest values of the metallic elements that were detected in M3 blends were recorded (200 and 300) in phosphorus and sodium, respectively. While the blend M5 recorded the highest value in magnesium (1.88). • The results also showed that the moisture, protein and ash content of the M2, M3 and M6 blends were recorded (87.26, 18.36 and 1.40), respectively. Conclusion and recommendations • It can be concluded from this study that the avocado fruit is a natural source of antioxidants due to the high percentage (DPPH) of 90.6%. Adding mashed avocado pulp or avocado powder to cup cakes as a substitute for fat improves the chemical, physical, and biological properties of cup cakes. • Mixing avocado pulp with other types of traditional fruits such as strawberries, bananas and kiwis to produce unconventional juices led to an increase in the nutritional value of these juices. • The possibility of using mashed avocado powder in bakery products to obtain nutritious and sensory products. Avocados are a rich source of nutrients, including ascorbic acid, good mineral content, strong antioxidant properties and a rich source of carotens, so this study recommended increasing the intake of avocados as fresh fruit or juice as one of the ingredients in bakery products such as cup cakes.