الفهرس 
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Abstract
The main aim of this study was preparation of low fat frankfurters based on locally available plant sources as fat replacers. Physical and sensory characteristics are alerted to the ability of successful produced an organoleptic acceptable low fat beef frankfurter were investigated in this study.Low fat frankfurters were formulated by replacement 10, 20, 30 and 40% of quinoa and oat flour and their mixture as fat replacers. Full fat frankfurters (control) and low fat formulations were subjected to sensory evaluation and physical properties. In addition, the gross chemical composition and caloric values were determined. Also, amino and fatty acids were estimated.Twelve formulas were prepared using quinoa flour, oat flour and their mixture. They were sensory evaluated by test panel. Choosing the highest sensory properties frankfurters with quinoa and oat flour was happened as comparing with the control each of them.from the obtained data, it could be stated that quinoa and oat flour are good sources for protein, fiber, carbohydrates, and ash as compared with wheat powder. Also, quinoa and oat flour had higher sources of minerals as cofactors of oxido-reductase enzymes to protect body from oxygen free radicals that are produced during oxidative stress. hey also contained low levels of sodium and that is useful for cardiovascular diseases (CVD). Data cleared that 20% quinoa frankfurter exhibit moderate sensory acceptance especially taste, juiciness, hardness, and overall acceptability,which appeared to be reinforcement by adding quinoa flour to frankfurter.Also, data cleared that all frankfurters prepared using oat flour recorded scores of over-all acceptability higher than the control (5.40). The highest value of over-all acceptability was found in 20% oat frankfurter. Frankfurter samples those achieved the highest scores of the sensory evaluation (20% quinoa frankfurter, 20% oat frankfurter and 10% mixture of quinoa and oat frankfurter samples) were selected to chemical analysis