Chemical and Sensory investigations of Some commercial and Home-made products | ||||
| SVU-International Journal of Veterinary Sciences | ||||
| Article 11, Volume 3, Issue 2 - Serial Number 6, December 2020, Page 130-141 PDF (279.04 K) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/svu.2020.125414.1180 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Taghreed M. Galal1; Seham A. Farrag1; Rofida F. Moftah  2
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| 1Home Economics Department, Faculty of Specific Education, Assiut University, Assiut Egypt | ||||
| 2Food Science and Technology Department, Faculty of Agriculture, Assiut University, Assiut Egypt | ||||
| Abstract | ||||
| Food we eat is one of the main concerns of contemporary society and is increasingly attracting the attention of public institutions, When junk food is consumed very often, the excess fat, simple carbohydrates, and processed sugar found in junk food contributes to an increased risk of obesity, cardiovascular disease, and many other chronic health conditions. In addition to high prices for fast foods. Overall, our findings suggest that increases in the supply of fast food restaurants have a significant effect harmful. Therefore, in this study, we have produced home-made types of fast food, such as (Chicken burger sandwich, Beef burger sandwich, French fries, KFC and KZB sandwich). In this investigation, we performed chemical composition, fatty acid analysis, and sensory evaluation of both homemade and restaurant made sandwiches. It was noted that there is an increase in the content of protein, carbohydrates, fiber, and moisture. Moreover, there are a decrease in the content of fat and ash, the amount of calories as well as a decrease in the percentage of saturated fatty acids, in sandwiches prepared at home when compared to the ones prepared in the restaurant. Furthermore, it was found that it was an increase in the consumer's accepts in general than the products prepared in restaurants. | ||||
| Keywords | ||||
| Fast food; Chemical composition; sensory evaluation | ||||
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