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

EL-SHEWEY, MADEHA A.; NASSEF, ASHGA E.; ALLAM, SAHAR O.; ABDEL SALAM, SAMIHA M.

doi:10.21608/ejar.2005.255166

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

Document Type : Original Article

Authors

¹ Home Economics, Faculty of Agricultural, Zagazig University, Egypt

² National Center For Radiation Research and Technology, Cairo, Egypt

³ Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

10.21608/ejar.2005.255166

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.