Volume 1, Number 2 (7 2003)                   sjsph 2003, 1(2): 45-54 | Back to browse issues page


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Fadavi G, Azar M. PRODUCTION AND BIOLOGICAL AND ORGANOLEPTIC EVALUATION OF A SNACK CAKE FOR SCHOOL STUDENTS. sjsph. 2003; 1 (2) :45-54
URL: http://sjsph.tums.ac.ir/article-1-299-en.html

Abstract:   (6934 Views)

The educational authorities are concerned with preparation of a suitable snack for the students (6-11 yrs).Considering the potential effects of the snack on cognitive and learning functions, this project was designed for the production and evaluation of a nutritionally suitable cake for students.
The cake&aposs ingredients were egg(87%), skimmed milk powder (26%), sugar (1 12%), oil (26%), baking powder(5.2%),defatted soya(22%) and wheat flour (100%) NaFeEDTA (was added as an iron fortificant). Moisture, ash, protein, Ca and iron contents were determined by AOAC methods.Five panelists were selected and trained as recommended by ISO. They evaluated student cake (x), enriched student cake(Y) and the control (z) for taste,texture (scoring), crumb and crust color (ranking). Eighty-five students evaluated the cakes as target group (hedonic).True protein digestibility (TPD) was determined using three diets (non protein,casein,students&apos cake) and three groups of 21 days rats. The results were analyzed using the SPSS program. A students cake with 11.6% protein, 8.7% fat, 21% moisture and 2,5% ash had an energy content of 300 Kcal plus 10 gr protein while the control preparation had 5,7gr (6.6%) protein, 15.6% fat, 19.1% moisture and 1.8% ash and an energy content of 339 Kcal energy and 5.7 gr per unit weight.The taste and texture of x and y were similar but different from the controls (p

Keywords: Cake, Fortification
Full-Text [PDF 693 kb]   (1222 Downloads)    
Type of Study: Research | Subject: General
Published: 2013/07/9

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