The main objectives of this study were the utilization of some fruits and vegetable waste including orange pulp, tomato pomace and carrot pulp as different source of dietary fiber. Dietary fiber of experimental fruits and vegetable wastes were used in preparation of high fiber pies and Balady bread at levels (5, 7.5 and 10 %) dietary fiber. Thirty adult male rats, weighting 85 ± 3g, rats were classified into control group fed basal diet and four groups fed basal diet with 0.25 cholesterol for 5 weeks to induce hypercholesterolemia then the diet was administered with the best dietary fiber Balady bread 7.5 % dietary fiber of orange pulp, tomato pomace and carrot pulp for another 5 weeks. The results showed the rheological properties of dough pies substituted with different levels of dietary fibers increased the water absorption, arrival time and development time compared to the control. Sensory characteristics of pies were improved as a result of using the dried carrot and orange pulps at 7.5% level. Rheological properties of dough produced by wheat flour 82% and that substituted with dietary fibers in producing Balady bread showed that water absorption, arrival time, dough, development time, dough stability, resistance to extension and proportional number increased with the increase in the level of dietary fibers. The results of Balady bread produced showed that the loaf height and volume decrement were according to the levels of dietary fibers added. Sensory evaluation indicated that addition of these wastes with percentages 5% or 7.5% was the best. The results indicated that rats fed on diets containing 7.5% of dried orange pulp, tomato pomace and carrot pulp decreased the body weight gain and reduced serum cholesterol, low density lipoprotein cholesterol, total lipids, triglycerides andsodium and copper elements in rats. In conclusion, the diet supplemented with dietary fiber from orange pulp, tomato pomace and carrot pulp have hypocholestermic effects, improved liver function and decreaseserum sodium and copper. Key words: Hypercholesterolemia, Fiber, Orange, Tomato, Carrot, Bakery products, Baladybread.