Preparation and Evaluation of Biscuits Supplemented with some Natural Additives for Children and Adolescents Feeding | ||
| Suez Canal University Journal of Food Sciences | ||
| Article 7, Volume 5, Issue 1, December 2018, Pages 69-90 PDF (444.36 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/scuj.2018.59326 | ||
| Author | ||
| Saly, A. A. Saleh Mohamed, S. Abbas; Mona, M. M. Doweidar Amira, Sh. Soliman | ||
| Abstract | ||
| To prepare and evaluate a healthy biscuit for reducing malnutrition diseases such as anemia and osteoporosis. Several models of two formulas were proposed by using five types of natural supplements; pumpkin (P), yellow corn germ (G), white kidney bean (Wb), rice bran (R) and rosella flower (K) to supplement wheat flour 72% extraction (W). The results of the sensory evaluation showed that the biscuits supplemented from the following mixtures: PG (80%W+10%P+10%G), PR (80%W+10%P+10%R), PWb (80%W+10% P +10%Wb), WbG (80%W +10%Wb+10%G) and WbR (80%W+10%Wb+10%R)as a duple mixes or T3 (75%W+10%R+5%Wb+5%G+3%P+2%K) as a multi mix had a very good degree of preference, so they were selected to be a chemically and physically evaluate and study the storage stability of the produced biscuits. The results of the chemical analysis indicated that all types of supplemented biscuit had high content of protein, fat, ash, crude fiber and total calories. They have a high mineral content (i.e., iron, zinc, calcium, manganese and magnesium), vitamins contents (i.e., A, E, K, B1, B2, B3, B6 and B9), total essential amino acids, biological value, protein efficiency ratio, total unsaturated fatty acids compared with the control. The color properties of the samples containing the pumpkin were improved. The spread factor and hardness of all types of supplemented biscuits was higher than those for the control. All types of supplemented biscuits were the highest in contribute of most of Recommended Dietary Allowances for a studied previous nutrient for children and adults. So it could be recommended to incorporate the investigated nutritional sources in bakery products to obtain healthy bakery products having high biological values, especially for resistance to anemia and osteoporosis due to the high content of the required nutrients. | ||
| Keywords | ||
| biscuit; Natural additives; Nutritional value and Storage stability | ||
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