دراسة خصائص بسكويت الكينوا لأطفال ما قبل المدرسة كغذاء وظيفي. Study of the properties of quinoa biscuits for pre-school children as a functional food.

أبوسويف, شيماء مصطفي فريد أبو سويف; عبد النبي محمد حتحوت, رضا

doi:10.21608/ejos.2025.404206

	دراسة خصائص بسكويت الكينوا لأطفال ما قبل المدرسة كغذاء وظيفي. Study of the properties of quinoa biscuits for pre-school children as a functional food.
المجلة المصرية للدراسات المتخصصة
Volume 13, Issue 45.3, January 2025, Page 75-99 PDF (1.37 MB)
Document Type: المقالة الأصلية
DOI: 10.21608/ejos.2025.404206
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Authors
شيماء مصطفي فريد أبو سويف أبوسويف ¹; رضا عبد النبي محمد حتحوت²
¹كلية التربية النوعية جامعة عين شمس
²کلية التربية النوعية جامعة عين شمس
Abstract
Biscuits are convenient food products that are gaining popularity in both rural and urban areas worldwide. Quinoa (Chenopodium quinoa Willd.) was known as the “golden grain”, and it is one of the most nutritious grains. This work aims to enrich biscuits with different proportions of quinoa flour (Q.F.) (20, 25 and 30 %), garden cress seeds (5, 7.5 and 10 %) with 25% Q.F., and anise powder (3, 4 and 5 %) with 25% Q.F., and study their effect on biscuits chemical composition, sensory properties, physical properties, and hardness. The results of the study show a significant increase in protein, moisture, fiber, ash, calcium and phosphorus (7.5% garden cress seeds, 25% Q.F.). Biscuits. (3% anise powder, 25% Q.F.), recorded the highest values of fat and iron. It could be recommended to produce quinoa biscuits for preschool children; they provide with 34.08%, energy, 38.53%, protein, 4.71%, calcium, 24.10%, phosphorus and 30.00%, iron. Keywords: Pre-school children, Biscuits, Quinoa flour, Anise, Garden cress seeds, Nutritional value.
Keywords
Biscuits; Quinoa flour; Anise; Garden cress seeds


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