Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
1
8
2010
08
01
PRODUCING BISCUITS ENRICHED WITH VITAMIN A AND IRON BY USING SWEET POTATO AND PUMPKIN POWDER FOR PRIMARY SCHOOL CHILDREN.
471
481
EN
Afaf-haniem
M.
Ramadan
Home Economics Dept/, Fac. of Specific Education, Mansoura Univ., Mansoura, Egypt.
A.
A.
Abd El-Kader
Home Economics Dept/, Fac. of Specific Education, Mansoura Univ., Mansoura, Egypt.
M.
M.
Abd-Alla
Home Economics Dept/, Fac. of Specific Education, Mansoura Univ., Mansoura, Egypt.
10.21608/jfds.2010.82476
Biscuit produced from wheat flour (WF 100%) supplemented with sweet potato powder (SPp) and pumpkin powder (Pp) at three level (5,10and15%) to enrich vitamin A and replacement sugar with black strap molasses to produce biscuits enriched with iron. The products were analyzed chemically and organoleptic evaluation was carried out. The results indicated the high contents of vitamin A found in Pumpkin powder (Pp) followed by sweet potato powder (SPp) with12663.67 and 8551.33 IU/100g respectively . As a result of supplemented sweet potato powder (SPp) and pumpkin powder (Pp) to wheat flour (WF 100%) gave higher vitamin A content ( 1041.33,1777.33,1041.33 and 1458.33 IU/100g respectively on other biscuit samples. The lowest level of vitamin A supplemented both of 10 % with sweet potato powder (SPp) and pumpkin powder (Pp) were 666.67 and 877.33 IU /100 g respectively in biscuit formula. On other hand iron content was higher in biscuit formula with black strap molasses than control. The percentage of iron content was increased from 1.40 to 5.90 mg /100g respectively for all biscuit formula. Evaluation of organoleptic properties clearly indicated the best tow samples, the supplemented with 10% sweet potato powder (SPp) and 5%pumikin powder (Pp) .showed that the best overall acceptability and ability value were (76.04 and 91.40 %), The quantities of this two chosen samples covered the daily requirement of vitamin A for children ( 9- 12 year) showed that 137.11g and 192.1g from tow best samples .Supplementing both of sweet potato and pumpkin powder to wheat flour improved protein efficiency ratio and biological value (2.91, 2.86 ,80.52, 79.99). finally, results indicated that Supplementing both of sweet potato and pumpkin powder to wheat flour at different levels with replacement sugar by black strap molasses were optimal for producing of biscuits riches in vitamin A and iron content .
biscuit,vitamin A,Iron Sweet,potato,Pumpkin,Blackstrap,Molasses,Fortification
https://jfds.journals.ekb.eg/article_82476.html
https://jfds.journals.ekb.eg/article_82476_890de3cb6adbab38715c58fafdd04c24.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
1
8
2010
08
01
EVALUATION OF THE QUALITY AND HYGIENE PRACTICES IN SMALL DAIRY PROCESSING PLANTS IN GIZA.
483
493
EN
Alia
A.
El-Gendy
Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt.
Abeer
F.
Zayan
Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt.
Amany
R.
El-Bialy
Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt.
10.21608/jfds.2010.82478
The aim of the present work was to evaluate the quality and hygiene practices in small dairy processing plants in Giza. Samples of raw milk and finished product (soft cheese) were collected randomly from small plants representing 7 areas. A total of 69 raw milk samples and 65 soft cheese (fresh and pickled) were collected and analysed for the presence of preservatives (formalin, bicarbonate and H<sub>2</sub>O<sub>2</sub>), and microbiological quality. Hydrogen peroxide was detected in all raw milk samples. Wide variations were found in the total bacterial, counts and coliform and yeasts & moulds were found in raw milk and cheese samples of the different areas. <em>Salmonella spp</em> were not found in all of the milk samples, but were detected in 4-7% samples from 2 areas, while <em>Staphylococcus areus</em> was detected in 15-38% of milk samples from 5 areas and 3-39% of samples from 6 areas. Also, the hygiene practices in the cheese plants were evaluated using a questionnaire formate and critical points were identified. The obtained data can be used to develop and apply the HACCP system in the small cheese plants.
Raw milk,Soft cheese,small scale plants,preservatives,Microbiological quality,Hazard Analysis
https://jfds.journals.ekb.eg/article_82478.html
https://jfds.journals.ekb.eg/article_82478_95ab1deaf1899d85b8094181871ea924.pdf