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Abstract
Functional foods are food products to be taken as part of the usual diet in order to have beneficial effects that go beyond what are known as traditional nutritional effects. Moreover, these beneficial effects have to be demonstrated Scientifically to justify two specific types of claim the enhanced functional clam or the reduction of disease risk claim (Roberfroid, 2002).The present work aim to prepare fortified wheat bread, biscuits and pizza with sesame oil cake (SOC), sesame sieved waste resulted from white tahini processing (SSWTP) and/without defatted soybean flour (DSF) and measuring the effect of fortification products on nutritional and Rheological parameters. Raw materials were analyzed chemical, microbiological evaluation and evaluated organoleptic characteristics of the fortified products, a were determined biochemical effects on diabetic rats.