الفهرس 
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Abstract
The aim of the present study was to improve the overall quality of some baked products (cookies & cakes) by addition of the appropriate precursors of the desired flavour (cookies) or flavouring the product with exogenous flavour (cakes). The cookies were prepared by replacing wheatflour with soy protein isolate (SPI) (5, 10, 15 and 20% w/w) or addition of β-alanine (0.2, 0.4, 0.6 and 1.00% w/w). The chemical composition and sensory evaluation of cookies supplemented with SPI were studied during storage for three months. The volatiles of all cookie samples under investigation were isolated and subjected to gas chromatography – mass spectrometry (GC – MS) analysis. The results of sensory evaluation revealed that cookies fortified with 10% SPI or 1.00% β-alanine possessed the highest quality. The GC – MS analysis showed that these cookie samples comprised the highest yield of the most potent odourants of cookies aroma.
The cake was flavoured with freeze dried cinnamon oil encapsulated in Arabic gum (AG). In present study (AG) has a dual functions as encapsulant material and as replacer of fat at 10, 20, 30, 40 and 50% of fat in control sample. The samples were subjected to chemical and sensory evaluation. The effect of replacing fat in cake samples by AG on the retention of some thermally generated volatiles (2,3-butandione, 2-furfural and trimethylpyrazine) and the most potent odorants in HD cinnamon oil (cinamaldhyde, euogenol and β-caryophelene) were studied. Results showed that no linear behavior was present concerning the effect of increasing the fat replacer level on retention of the added or generated flavours which are consistent with the published studies.Key words: Cookies, volatiles, sensory evaluation, soy protein isolate, β-alanine, cakes, fat replacers and encapsulation