J. Food and Dairy Sci., Mansoura Univ., Vol.

2 (11): 617 - 628, 2011

UTILIZATION OF SOME FOOD PROCESSING WASTES AS A

FAT REPLACERS IN CAKES
Shehata, E. M. ; Badea A. Bessar ; Sahar R. Abd El-Hady and
S. A. El kady
Food Technology Department, Fac. of Agric. Kafrelsheikh Uni., Egypt.

ABSTRACT

This study was proposed to investigate the possibility of utilization of some

food processing wastes (i.e. whey protein concentrate and orange peels) as a fat
replacers in cakes and there effects on the physical, chemical, sensory quality and
nutritional characteristics.
Results indicated that the use of mentioned fat replacers could be increase
and sensory quality characteristics in low-fat cakes. Butter could be replaced up
to70% by whey protein concentrate and orange peels in cakes which were
comparable to their full-fat cakes. Additionally some nutritional benefits were
achieved as a results of fat replacers such as decreases in fat content and caloric
value in all cases, beside the increase in protein content in case of using whey
protein concentrate and increased crude fiber in case of use orange peels .
Biological evaluation using experimental rats showed significant decrease in
total cholesterol, triglyceride, low density lipoprotein (LDL) and liver enzymes
(GOT),(GPT) and showed increased in high density lipoprotein (HDL) in rats fed on
the fat-replaced cakes. Additionally, such replacement has achieved many
nutritional and health benefits when consuming the produced low-fat bakery
products.

INTRODUCTION
Fats in foods serve three basic functions as sources of essential fatty
acids, carriers of fat soluble vitamins and energy sources (Mela, 1990 and
Papadima and Bloukas 1999).The apparent relationship between dietary fat
and the development of cardiovascular disease and hypertension has
prompted consumers to be more aware of and concerned about the amount
of fat in their diet (O’Neil, 1993). A fat replacer is an ingredient that can be
used to provide some or all of the functions of fat, yielding fewer calories than
fat (Jonnalagadda and Jones,2005). Fat replacers are classified according to
Akoh and Swanson (1987) and Gillat and Lee (1991) into three categories;
lipid-based, protein-based and carbohydrate-based ingredients. Cake is
popular bakery item that contain significant amount of fats. cake contains
about 50 g fat/100 g flour (Abd El-Khalek, 2007). Increased proportions of
fiber in foods are known to reduce the risk of colon cancer, obesity,
cardiovascular disease and several other disorders (Anon, 2001). Addition of
orange and apple peels up to 10% as fat replacers in beef burgers resulted in
scores for sensory and physical qualities similar to control with high fat level
without adding ingredient and decreased fatty acids, which indicated that this
fibers (orange peels and apple peels) can be considered a good fat replacers
in meat production (Bessar, 2008).Whey protein concentrate is an ideal
functional ingredient which can combat both malnutrition and obesity and has
Shehata, E. M. et al.

been used in the preparation of several food products (Tripathy et al., 2003;
Pinto et al., 2007; Singh et al., 2003; Rai and Jayaprakasha, 2004).Dietary
fibers and pectin are considered as very excellent hypocholesterolemic
agents in animals. These components decreased serum total cholesterol,
total lipids, low density lipoprotein cholesterol (LDLc) and reduce serum
triglyceride, (sGPT), and (sGOT) as recorded by Bobek et al., (1998); Bobek
(1999) and El-Zoghbi and Sitohy (2001). In this study whey protein
concentrate and orange peels were used as fat replacers in preparing cakes.
Their effect on chemical, physical and sensory characteristics were studied,
also the biological evaluation of low-fat cake was carried out.

MATERIALS AND METHODS

Materials
The materials used in this investigation and their sources were
Wheat flour: (72% extraction), butter, powdered sugar, egg, milk, baking
powder, yeast, vanilla and salt were obtained from a local market at Kafr El-
Sheikh city, Egypt .
Whey protein concentrate: Whey protein concentrate was obtained from
The Egyptian Co. for Advanced Foodstuff industries (Farag Group)
Alexandria, Egypt .
Orange peels: Orange peels were obtained from El-Naser Company for
Food Preservation (Kaha), Kalubeia, Egypt.
Kits for the biological evaluation:
Kits used in the determination of total cholesterol, high density
lipoprotein cholesterol (HDL-cholesterol) and triglycerides in serum were
obtained from Biodiagnostic Co., Cairo, Egypt.

Methods:
Preparation of orange peels:
o
The peels were washed and dried at (55 + 2 C) for 2days in electric
oven (E. Schulg 6 Co. Inh. Franz. K G) then ground into a fin powder, packed
o
in polyethylene bags and kept at -20 C until used.
Cake preparation:
The Cake was prepared according to Hanneman (1984). The
formulation of cake consisted mainly of :100g flour (72%) extraction), 50g
sugar, 50g butter, 35g whole egg, 4g milk, 3g baking powder, 0.2g vanilla,
and 30 ml water. For low fat applications, fat replacers (i. e. whey protein and
orange peels) were added with the drying ingredients to replace 30,40,50 and
70% of butter used in cake formula.
Chemical analysis
Moisture content, ether extract (fat), protein, crude fiber and ash content
in raw materials and cakes were determined using the methods outlined in
A.O.A.C. (2000). Total carbohydrates were calculated by difference. Caloric
value of raw materials and products was calculated according to the following
equation:
E (caloric value) = 4(carbohydrate %+ protein %) + 9 (fat%)

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J. Food and Dairy Sci., Mansoura Univ., Vol. 2 (11), November, 2011

Physical measurement of dough and cakes:

Dough pH was measured by direct immersion of a pH electrode in the
o
dough at room temperature (25 + 2 C) using a digital pH meter. Specific
gravity was determined according to (Khalil,1998). Volume was determined
by rape seed displacement (A.A.C.C.,1983).Specific volume of cakes were
3
calculated by dividing the volume of bakery products (in cm ) by their weight
(in g). And water uptake were determined according to the methods
described by Kramer and Twigg (1973).
Sensory evaluation of cake:
Organoleptic evaluation of different processed cake was performed by
a semi-trained panel of judgers using none-point hedonic-scale for color,
taste, aroma, texture, sponginess (only in cake) and overall acceptability. The
panelists were asked to record their degree of preference on an evaluation
card as given below (Watts et al., 1989).
Biological evaluation:
Animals and experimental design:
Male Sprague-Dawley strain rats (15 rats) weight rated between 81-
90gm and purchased from the farm of general organization of serum and
vaccine (Helwan farm). After feeding basal diet for one week (acclimation),
rats were divided randomly into 3 groups (n=5) and feed on the test diet
cakes for five weeks. The composition of basal diet according to A.O.A.C.
(1995) are shown in Table (A).

Table (A): Composition of basal diet.

Ingredient Weight g/kg
Corn starch 723
Casein 122
Corn oil 50
Cellulose 50
Salt mixture 40
Vitamin mixture 10
DL-methionine 3
Choline chloride 2

The tested cakes were chosen because they were higher in total sensory
score and used in feeding the rats as shown in Table (B).

Table (B): Experimental design:

Dietary Salt Vitamin
Feeding group
group mixture mixture
Group (1) Rats fed control cake (full fat) (control) 40g/kg 10g/kg
Group (2) Rats fed cake with70%whey protein concentrate 40g/kg 10g/kg
Group (3) Rats fed cake with 70% orange peels 40g/kg 10g/kg

Body weight and food intake were recorded weekly over the six week
experimental period. Blood samples were taken from rats at the end of the
experiment. The blood samples were collected after 12 hour fasting from vein
plexus eye, put of samples into dry clean centrifuge tube and left to cold. The

619
Shehata, E. M. et al.

blood was centrifuged for 10 minutes at 3000 rpm to separate the serum,
o
which was stored frozen at (-18+2 C) until biochemical analysis (El-
Khamissy, 2005). The liver, kidney, spleen and heart of each animal and
weighted immediately. Body weight gain (BWG) and food efficiency ratio
(FER) according to the method of Chapman et al. (1959) .
Biochemical analysis
The concentration of Triglyceride was measured according to the
method of Fossati and Prancipe(1982). Total cholesterol and High density
lipoprotein cholesterol (HDL) were determined following the method of
Richmond (1973). Low density lipoprotein cholesterol (LDL) concentration
was calculated as the difference between total cholesterol and HDL
cholesterol according to the method of Freiedwald et al. (1972). Atherogenic
index is an indication for susceptibility for atherosclerosis which was
calculated as described by Kawase et al. (2000) Liver function (GOT), (GPT)
were determined according to the method described by Varley et al. (1980).
Statistical analysis:
Data of chemical analysis, physical measurements, sensory
evaluation and biological analysis were subjected to analysis of variance
followed by Duncan's multiple range tests according to Steel and Torrie
(1980).

RESULTS AND DISCUSSION

Proximate chemical composition and caloric value of fat replacers

(whey protein concentrate and orange peels) as compared to butter:
Table (1) showed that fat replacers, as they were prepared for use in
cake formulas, have lower moisture content, ether extract (fat content), and
caloric value when compared to butter, but protein content, crude fiber, ash
and available carbohydrates higher than the butter. According to chemical
composition of the used fat replacers and butter, fat replacers were found to
have much lower caloric values than the butter. From the obtained results, it
can be say that the higher carbohydrate content of fat replacers can be
provide their capacity to act as fat replacers, as mentioned by (Siljestrom and
Bjorck, 1992) They reported that the higher carbohydrate content of legume
paste provides their capacity to act as fat replacers.

Table (1): Gross chemical composition and caloric value of butter and
fat replacers (g/100 g on dry weight basis)
Total* Available Caloric
Ether Crude
Samples Moisture protein ash carbo- Carbo- Value
extract fiber
hydrates hydrates (Kal/100g)
Butter 14.84a 97.34a 1.20e 0.0d 0.40c 1.06e 106e 885.06a
Whey protein
3.83d 3.42b 66.29a 0.0d 7.00a 23.29d 23.29d 389.10b
concentrate
Orange peels 10.67a 5.60c 2.67c 13.38a 4.24b 87.4 9a 74.11a 357.52c
Each value is an average of three determinations Values followed by the same letter in
columns are not significantly different at P<o.o5
Total Carbohydrates were calculated by difference.

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J. Food and Dairy Sci., Mansoura Univ., Vol. 2 (11), November, 2011

In addition to high protein and fiber content which lead to enrichment of

nutritional value of products made with these fat replacers.

Use of fat replacers in the production of low fat cakes.

Proximate chemical composition and caloric value of cakes made with
fat replacers:
Results in table (2) showed that the chemical composition of
cakes was affected by replacing whey protein for butter. A gradual increase in
protein content, moisture content and ash were associated with the increase
in fat replacement level which was higher than the control cake. For ether
extract (fat content) decreased and available carbohydrate were significantly
(P<0.05) increased by increasing fat replacement levels. Regarding to caloric
value of the produced low fat cakes, it was noted that cakes made with fat
replacement levels of 30, 40, 50 and 70% by whey protein concentrate had
lower caloric value by 7.14, 9.51,11.85 and 16.65% in average than the
control cake, respectively. Increase in these compounds were due to their
higher contents of whey protein concentrate, which improved their quality.
Crude fiber content was not affected by fat replacement.

Table (2): Proximate chemical composition and caloric value of cakes

made with fat replacers (g/100 g on dry weight basis)
Constituents

Carbohydrates

Carbohydrate
Cake

Caloric value
Ether extract

Crude fiber

(Cal/100g)
Available
Moisture

Protein

Total*
Ash

Samples
e a e a e a a a
control 27.81 23.00 9.91 0.57 2.43 64.66 64.09 503.00
d b d a d b b b
30% 28.69 16.61 19.67 0.57 3.42 60.30 59.73 467.08
c c c a c c c c
Whey 40% 29.31 14.48 22.92 0.57 3.75 58.85 58.28 455.12
b d b a b d d d
protein 50% 30.06 12.35 26.54 0.57 4.08 57.39 56.82 443.35
concentrate 70% a e a a a e e e
30.7 8.09 32.69 0.57 4.74 53.86 53.79 419.21
e a e e e e e a
control 27.81 23.00 9.91 0.57 2.43 64.66 64.09 503.00
d b d d d d d b
30% 28.60 16.94 10.13 2.57 3.01 69.33 66.76 465.33
c c c c c c c c
Orange 40% 31.13 14.92 10.20 3.25 3.19 70.91 67.66 452.74
b d b b b b b d
peels 50% 32.30 12.90 10.28 3.92 3.39 72.45 68.53 440.16
a e a a a a a e
70% 33.40 8.86 10.42 5.25 3.77 75.58 70.33 415.07
Each value was an average of three determinations
Values followed by the same letter in columns are not significantly different at P<0.05
* total Carbohydrates were calculated by difference.

The aforementioned results are in agreement with Abd El-Khalek

(2007) who reported that the percentage of calories from fat in cakes made
with simplesse (protein based) as a fat replacer by replacement level 35, 50,
75 and 100% of butter by weight were lower than the control. Regarding to
orange peel results showed that moisture content, protein, crude fiber, ash

621
Shehata, E. M. et al.

and available carbohydrate were increased as the replacement level

increased. For fat content and caloric value of the produced low-fat cakes
have lower caloric value than the control cake, The aforementioned results
are in agreement with Abd El-Baky and Selim(2008) who concluded that the
utilization of orange peels in some biscuits results in increase of its contents
of fiber and ash.
Physical properties of cakes made with fat replacers:
Physical properties of the cake dough and cakes in which butter was
replaced with whey protein concentrate and orange peels are given in Table
(3). The pH of the dough of fat-replaced formulas was not significantly
(P<0.05) different from that of the control cake dough, the same observation
was found regarding dough specific gravity. Water uptake for cake made with
whey protein concentrate was increased by increasing the replacement levels
and specific volume, increased by increasing replacement level. These
results are in agreement with those reported by Singh et al. (2003) who
reported the efficiency of whey protein concentrate as a replacer to egg solids
in cake making, which is especially useful for people suffering from egg
allergy. They found that increase in whey protein concentrate from 4 to 10 g
per 100 g flour led to increase weight and volume of cakes. For orange peel
the results showed that replacing the butter with orange peel led to dough
with significantly (P<0.05) lower pH when compared to that of the control
cake dough , specific gravities of fat-replaced dough were not significantly
(P<0.05) different from the control dough. For cakes water uptake and
specific volume of fat-replaced cakes have increased by increasing of fat
replacer.

Table (3): Physical properties of cake made with whey protein

concentrate and orange peels as a fat replacers
Dough Cakes
Samples Specific gravity Water uptake Specific volume
pH 3 3
(g/cm ) (%) (g/cm )
a a e e
control 6.61 0.93 50.70 2.2
a a d d
30% 6.51 0.96 51.00 2.4
ab a c c
Whey 40% 6.48 0.95 53.00 2.9
b a b b
protein 50% 6.45 0.93 54.30 3.7
concentrate 70% b a a a
6.42 0.96 56.00 4.00
a a e d
control 6.61 0.93 50.70 2.2
a a d c
30% 6.51 0.95 57.73 2.4
ab a c b
Orange 40% 6.48 0.95 59.00 2.6
b a b a
peel 50% 6.45 0.94 60.16 2.9
b a a a
70% 6.42 0.94 61.16 3.2
Each value is an average of three determinations
Values followed by the same letter in columns are not significantly different at (P<0.05)

Sensory characteristics of cake made with fat replacers:

Results in Table (4) showed that color, taste, aroma, texture, and
sponginess of cakes prepared using fat replacement levels 30, 40, 50 and
70% of butter (by weight) was increased by increasing the replacement levels

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J. Food and Dairy Sci., Mansoura Univ., Vol. 2 (11), November, 2011

and overall acceptability of cakes were highest than their full fat counterpart.
This results are in parallel with Attia et al. (2000) who found that the cake
processed using wheat flour that replaced by 20% of protein isolated from
tomato seeds gave the highest score for color, while cake made by using
wheat flour that replaced by 10% tomato seed protein had scores for taste
and texture that were nearly similar to those of cake that prepared using
wheat flour only.

Table (4):Sensory characteristics of cakes made with fat replacer

Sensory
characteristics Overall
Color Taste Aroma Texture Sponginess
Cake acceptability
samples
c b b a b b
control 8.6 8.7 8.6 8.7 8.7 8.7
c c a b b b
30% 8.6 8.6 8.7 8.6 8.7 8.7
b b b a b b
Whey protein 40% 8.7 8.7 8.6 8.7 8.7 8.7
a a a a a a
concentrate 50% 8.8 8.8 8.7 8.7 8.8 8.8
a a a a a a
70% 8.8 8.8 8.7 8.7 8.8 8.8
b a b b b b
control 8.6 8.7 8.6 8.7 8.7 8.7
b a b b b b
30% 8.7 8.7 8.6 8.7 8.7 8.7
b a b b b b
Orange peels 40% 8.7 8.4 8.6 8.7 8.7 8.7
a b a a b a
50% 8.8 8.0 8.7 8.8 8.7 8.8
a b a a a a
70% 8.8 7.6 8.7 8.8 8.8 8.8
Each value is an average of ten determination.
Values followed by the same letter in columns are not significantly different at (P<0.05)

The aforementioned results are agreed with Ahmed et al. (2009) who
concluded that sensory evaluation of different cupcake types produced from
wheat flour containing different levels of orange peel and essential oil showed
that there are non-significant differences in taste and flavor between
treatments (control with orange), orange peels 2.5%+ orange juice, orange
essential oil 0.3% + orange juice and control.
Biological evaluation of cakes.
Body weight, weight gain, food efficiency and relative organ weight of
rats fed control and low-fat cake diets:
Data in Table (5) indicated that the initial weight of rats ranged from
90.49 to 81.00 g while their final weight after 5 week biological evaluation
ranged from 112.6 to 125.00 g. Weight gain of rats fed on cakes with 70%
whey protein concentrate and 70% orange peels were found to be higher
than those of rats fed control cake. For the rats fed on cakes with 70% whey
protein concentrate the food efficiency ratio was lower than those of rats fed
control cake. But food efficiency ratio for the rats fed on cakes with 70%
orange peels were found to be higher than those of rats fed control cake. It
means that the food efficiency was increase significantly (P<0.05) by
increasing fat replacement of cake made with fat replacement. These results
are in agreement with El-Bastawesy and Hareedy (2004) who concluded that
the supplementation of high fat diets with 10% dietary fibers or 1% pectin
increases feed efficiency ratio, body weight gain and daily body weight.

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Shehata, E. M. et al.

Also data in Table (5) showed that rats fed cake diets containing whey
protein concentrate and orange peel as a fat replacer were not affected on
liver weight and had a significantly (P<0.05) higher kidneys weight when
compared to the control group. Spleen and heart weight, was not significantly
influenced by using fat replacer (i.e. whey protein and orange peels). These
results agree with those obtained by Mansour et al. (2003) who mentioned
that heart, kidney and lungs weight were not significantly affected by fat
replacer level.
Table (5): Body weight, weight gain, feed efficiency and relative organ
weight of rats fed control and low-fat cake diets:
Component groups of rats
Weights
Group (1) Group (2) Group (3)
c b a
Initial body weight (g) 81.00 87.11 90.49
c b a
Final weight (g) 112.00 120.00 125.00
c b a
Body weight gain(g) 31.00 33.40 34.51
c a b
Food intake (g) 574.00 657.00 581.00
b c a
Feed efficiency ( %) 5.4 3.9 5.9
a a a
Liver (%) 3.14 3.00 2.90
b a a
Kidneys (%) 0.64 0.74 0.79
a a a
Spleen (%) 0.32 0.35 0.34
a a a
Heart (%) 0.37 0.38 0.37
Each value was an average of five determinations
Values followed by the same letter in columns are not significantly different at P<0.05
G1= rats fed on control cake, G2 rats fed on cake made with 70% whey protein
concentrate and G3 rats fed on cake made with 70% orange peels.

Effect of low-fat cake diets on some biological parameters in rats:

Results in Table (6) revealed that there are a significant decreases
in total cholesterol, (LDL) cholesterol, triglycerides, atherogenic index and
liver functions (GOT),(GPT) associated with the use of fat replacer instead of
butter at the level of 70% whey protein concentrate and 70% orange peel.
Table (6): Effect of low-fat cake diets on some biological parameters in
rats:
Component groups of rats
Serum analysis
Group (1) Group (2) Group (3)
a c b
Total cholesterol (mg/dl) 99.30 73.60 83.3.49
c b a
HDL-C (mg/dl) 66.16 67.00 70.23
a b c
LDL-C (mg/dl) 20.30 10.43 6.60
a c b
Triglycerides (mg/dl) 160.00 95.00 96.00
a c b
Atherogenic index 0.50 0.09 0.18
a b c
GOT (Iu/l) 35.80 20.30 19.50
a b b
GPT (Iu/l) 17.30 9.70 9.70
Each value was an average of five determinations
Values followed by the same letter in columns are not significantly different at P<0.05
G1= rats fed on control cake, G2 rats fed on cake made with 70% whey protein
concentrate and G3 rats fed on cake made with 70% orange peels.
Total cholesterol (<200 mg/dL),Triglyceride (50 to 250 mg/dL), LDL-C (<160 mg/dL),HDL-C
(>45mg/dL) (Bour,1995).
GOT = ( 8-40 IU/L), GPT = (5-30 IU/L), ( Foster,1980, and Louz,1997 )
High density lipoprotein cholesterol was a significant (P<0.05) increased by feeding low
fat cake diets.
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Diet high in saturated fats and cholesterol contributes to high blood

cholesterol (Drummond and Brefere, 2001), so the reduction of fat content in
diet by using the fat replacers may be the main cause of the reduction in
serum cholesterol in rat groups.
Anderson et al. (1995) and Kerchhofs et al. (2002) reported that
soybean has beneficial effect on plasma lipids and lipoprotein profiles. Also,
Table (6) showed that feeding on diets containing fat replacers reduced the
activities of liver enzymes in rats. These results are in accordance with those
reported by El-Zoghbi and Sitohy (2001), Khalil et al. (2002) and Amer
(2002), who reported that, dietary fibers and pectin had a positive effect on
lowering GOT and GPT. Abd El-Bakey and Selim (2008) reported that the
rats group fed on mandarin supplemented diet had the highest reduction
values 23.81 and 26.66% of GPT and GOT, respectively.
CONCLUSION
As a conclusion of the above mentioned research it could be noted
that, fat replacers under investigation (i.e. whey protein concentrate and
orange peel) can be used to replaced portions of fat of cake with70% of
butter by whey protein concentrate and orange peel while keeping the good
sensory quality characteristics. Additionally, such replacement has achieved
many nutritional and health benefits when consuming the produced low-fat
bakery products.

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‫االستفادة من بعض مخلفات تصنيع األغذية كبدائل للدهون في صناعة الكيك‬

‫معيييان عبيييد الهيييياد و‬ ‫السييييد مدميييود يييداتة‪ .‬بديعيييية عبيييد الييي دمن بيصيييا ‪ .‬سييييد‬
‫سمي عبد المعطى القاعي‪.‬‬
‫قسم تكنولوجيا األغذيه – كلية الز اعة – جامعة كف ال يخ‬

‫أجريت هذه الدراسة بغرض االستفادة من كال من مركز بروتينات الشرش وقشور البرتقاا‬
‫كباادا جياادة لناادهون ا صاانا ة الكي ا حيااأ أمكاان اسااتبدا أجاازاد ماان الاادهن حت ا نساابة ‪٪ 07‬‬
‫بواسطة مركز بروتينات الشارش وقشاور البرتقاا ا الكيا ماف االحتفاا بواواح ةاوية حساية‬
‫جيدة باالةا ه إل ذال ان تناو الكيا المصانف بهاذا االساتبدا حقا وا اد اذا ياة وصاحية الياة‬
‫حيأ تم تقني كمية الادهن و كمياة الطاقاة الناتجاة وزياادة نسابة الباروتين ا حالاة االساتبدا بمركاز‬
‫بروتينات الشرش وزيادة األلياف الغذا ية حالة االستبدا بقشور البرتقا ‪.‬‬
‫وقد أجريت دراسة بيولوجية باستودام ران التجارب حياأ تام تغاذيتها نا الكيا المصانف‬
‫باستودام بدا الدهون و أوةحت النتا ج انوفاض كال من الكوليساتيرو والجنيساريدات الثالثياة‬
‫و النيبوبروتينااات المنوفةااة الكثا ااة وكااذال إنزيمااات الكبااد و ارتفباات نساابة النيبوبروتينااات اليااة‬
‫الكثا ة‪.‬‬
‫وبناااد ن ا مااا تقاادم يجااب تشااجيف مصااانف األاذيااة نا تجهيااز واالحتفااا بااببض مونفااات‬
‫التصنيف مث مركز بروتينات الشرش و قشور البرتقا و التوصية باالستفادة منها كبدا ألجزاد من‬
‫الدهن ببض منتجات الموابز‪.‬‬

‫قام بتدكيم البدث‬

‫كلية الز اعة – جامعة المنصو ة‬ ‫أ‪.‬د ‪ /‬مسعد عبد العزيز ابو يه‬
‫كلية الز اعة – جامعة كف ال يخ‬ ‫أ‪.‬د ‪ /‬عبد الباسط عبد العزيز سالمه‬

‫‪628‬‬