FORMULATION, PRODUCTION AND BIOLOGIC EVALUATION OF STUDENT CAKE

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FADAVI GHASEM; AZAR MAHIN

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Journal: Yafteh Year:2000 | Volume:2 | Issue:4-5 Page(s): 29-34

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Information Journal Paper

Title

FORMULATION, PRODUCTION AND BIOLOGIC EVALUATION OF STUDENT CAKE

Author(s)

FADAVI GHASEM | AZAR MAHIN | Issue Writer Certificate

Keywords

FORMULATIONQ3

BIOLOGIC EVALUATIONQ4

STUDENT CAKEQ4

Abstract

Responsible of education administration are commonly confronted with providing a suitable between-meals for students and according to their budget, various foodstuffs are purchased and distributed among students. But these foodstuffs aren't nutrient from view point of nutritionists.This project was performed to formulate and produce suitable between-meals for primary student’s consumption. STUDENT CAKE was formulated then needed paste was prepared and baked for 20 minutes in temperature of 200°c. Placebo cake was made using same time of baking and temperature. Nafe EDTA was added to the paste to fortify it. After cheinical tests, assessment of digestibility WAS performed based on standard diet on 14 mice of 21 days old, then findings analyzed using descriptive statistics. Each resulting STUDENT CAKE with 86g weight, 300 calory and 10 grams protien, included 11.6% proteing, 8.7% fat and 21% moisture. Adding soy the color and moisture obserbtion increased and its digestibility reached 90%.Student cake, regarding its nutritional quality, economical price and enrichment ability can be used as suitable between-meals and can play a decreasing role in malnutrition of deprived and poor regions.

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APA: Copy

FADAVI, GHASEM, & AZAR, MAHIN. (2000). FORMULATION, PRODUCTION AND BIOLOGIC EVALUATION OF STUDENT CAKE. YAFTEH, 2(4-5), 29-34. SID. https://sid.ir/paper/80191/en

Vancouver: Copy

FADAVI GHASEM, AZAR MAHIN. FORMULATION, PRODUCTION AND BIOLOGIC EVALUATION OF STUDENT CAKE. YAFTEH[Internet]. 2000;2(4-5):29-34. Available from: https://sid.ir/paper/80191/en

IEEE: Copy

GHASEM FADAVI, and MAHIN AZAR, “FORMULATION, PRODUCTION AND BIOLOGIC EVALUATION OF STUDENT CAKE,” YAFTEH, vol. 2, no. 4-5, pp. 29–34, 2000, [Online]. Available: https://sid.ir/paper/80191/en

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