FORTIFICATION OF SOME TYPES OF BISCUITS WITH IRON -RICH PLANT ADDITIVES
EL-SHEWEY, M., NASSEF, A., ALLAM, S., ABDEL SALAM, S. (2005). FORTIFICATION OF SOME TYPES OF BISCUITS WITH IRON -RICH PLANT ADDITIVES. EKB Journal Management System, 83(4), 1741-1754. doi: 10.21608/ejar.2005.255166
MADEHA A. EL-SHEWEY; ASHGA E. NASSEF; SAHAR O. ALLAM; SAMIHA M. ABDEL SALAM. "FORTIFICATION OF SOME TYPES OF BISCUITS WITH IRON -RICH PLANT ADDITIVES". EKB Journal Management System, 83, 4, 2005, 1741-1754. doi: 10.21608/ejar.2005.255166
EL-SHEWEY, M., NASSEF, A., ALLAM, S., ABDEL SALAM, S. (2005). 'FORTIFICATION OF SOME TYPES OF BISCUITS WITH IRON -RICH PLANT ADDITIVES', EKB Journal Management System, 83(4), pp. 1741-1754. doi: 10.21608/ejar.2005.255166
EL-SHEWEY, M., NASSEF, A., ALLAM, S., ABDEL SALAM, S. FORTIFICATION OF SOME TYPES OF BISCUITS WITH IRON -RICH PLANT ADDITIVES. EKB Journal Management System, 2005; 83(4): 1741-1754. doi: 10.21608/ejar.2005.255166

FORTIFICATION OF SOME TYPES OF BISCUITS WITH IRON -RICH PLANT ADDITIVES

Egyptian Journal of Agricultural Research
Article 18, Volume 83, Issue 4, December 2005, Page 1741-1754  XML PDF (2.31 MB)
Document Type: Original Article
DOI: 10.21608/ejar.2005.255166
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Authors
MADEHA A. EL-SHEWEY1; ASHGA E. NASSEF2; SAHAR O. ALLAM3; SAMIHA M. ABDEL SALAM3
1Home Economics, Faculty of Agricultural, Zagazig University, Egypt
2National Center For Radiation Research and Technology, Cairo, Egypt
3Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
This study has been under taken a trial to produce dry biscuits and date biscuits fortified with plants rich in iron (Thyme, karkade, chichory leaves and purslane) as functional foods to treat iron deficiency anemia. Edible parts of (Thyme, karkade, chichory and purslane) were dried and ground, and their iron content was determined. Each powder of materials were used as a source of iron and mixed with siwi date to fill biscuits. Ferrous sulfate was used as a chemical control source of iron. Iron content was 5 mg/100gm of products (on dry weight basis). Chemical composition, sensory evaluation and economic value of resultant products were studied. No significant differences between control and date biscuits fortified with iron sources in crumb and crust color, texture and mastication. Significant differences (P>0.05) were found in date biscuits between thyme, purslane and control sample in taste. Dry biscuits fortified with thyme, karkade, chicory and purslane were acceptable in terms of odor, taste and texture compared with control sample. The cost of ingredients date biscuits Increment percent of cost ranged from 3.8 in date biscuits fortified with chicory to 24.16% in date biscuits fortified with karkade.
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