Nutritional value and sensory properties of cookies prepared as baby foods for post weaning
العناوين الأخرى
القيمة الغذائية والخصائص الحسية للكوكيز المعد كأغذية لألطفال بعد الفطام
المؤلفون المشاركون
Mahmud, Mahmud Hasan Muhammad
al-Mansi, Hamdi Abd al-Latif
Muhammad, Zainab Muhammad
Abu Talib, Hasna Mahmud
المصدر
Annals of Agricultural Science, Moshtohor
العدد
المجلد 60، العدد 1 (31 مارس/آذار 2022)، ص ص. 85-93، 9ص.
الناشر
تاريخ النشر
2022-03-31
دولة النشر
مصر
عدد الصفحات
9
التخصصات الرئيسية
الموضوعات
الملخص EN
This study aimed to prepare a product that is beloved for children (cookies) and is supported by certain nutrients (oats - chickpeas- lupin) which leads to raising the nutritional value of prepared cookies that provide children with their daily needs of different nutrients.
Cookies are a light food that is beloved and attractive to children, which is characterized by fast eating, preparation and also characterized by the length of storage period and easy to strengthen with additions that increase its nutritional value.
Raw materials for the manufacture of cookies such as wheat flour are equipped to extract 72% , oatmeal, chickpea flour and thermos flour.
Chemical analysis of raw materials has been carried out and some mineral elements have been estimated.
Then several transactions of cookies were prepared and manufactured - the first transaction using flour (control), the second treatment 50 wheat flour + 50 oatmeal flour, the third treatment 50 wheat flour + 25% oatmeal + 25% chickpeas flour, The fourth treatment is 50 wheat flour + 25% oatmeal + 25% thermos flour, 50 wheat flour + 20% oatmeal + 15% hummus flour + 15% thermos flour.
The baking was made for manufactured cookies and after cooling they were wrapped and stored at room temperature for two months.
During storage, chemical analysis was performed, estimating some physical properties and sensory evaluation during storage zero, one and two months from the beginning of storage.
One of the results obtained found that there was a moral deficiency between transactions compared to the control treatment.
There was no moral difference between Transaction 2 and Transaction 3.
There was also no moral difference between Transaction 4 and Transaction 5.
The obtained results in cookies prepared show that the crude protein ranged from 21.58 to 14.13% , ether extract ranged from 19.41to 21.68% and available carbohydrate content ranged from 50.89 to 65.37% .
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Muhammad, Zainab Muhammad& Abu Talib, Hasna Mahmud& al-Mansi, Hamdi Abd al-Latif& Mahmud, Mahmud Hasan Muhammad. 2022. Nutritional value and sensory properties of cookies prepared as baby foods for post weaning. Annals of Agricultural Science, Moshtohor،Vol. 60, no. 1, pp.85-93.
https://search.emarefa.net/detail/BIM-1390674
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Mahmud, Mahmud Hasan Muhammad…[et al.]. Nutritional value and sensory properties of cookies prepared as baby foods for post weaning. Annals of Agricultural Science, Moshtohor Vol. 60, no. 1 (2022), pp.85-93.
https://search.emarefa.net/detail/BIM-1390674
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Muhammad, Zainab Muhammad& Abu Talib, Hasna Mahmud& al-Mansi, Hamdi Abd al-Latif& Mahmud, Mahmud Hasan Muhammad. Nutritional value and sensory properties of cookies prepared as baby foods for post weaning. Annals of Agricultural Science, Moshtohor. 2022. Vol. 60, no. 1, pp.85-93.
https://search.emarefa.net/detail/BIM-1390674
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
-
رقم السجل
BIM-1390674
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر