PRODUCTION AND BIOLOGICAL AND ORGANOLEPTIC EVALUATION OF A SNACK CAKE FOR SCHOOL STUDENTS

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FADAVI G.; AZAR M.

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Journal: JOURNAL OF SCHOOL OF PUBLIC HEALTH AND INSTITUTE OF PUBLIC HEALTH RESEARCH Year:2002 | Volume:1 | Issue:2 Page(s): 45-54

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Title

PRODUCTION AND BIOLOGICAL AND ORGANOLEPTIC EVALUATION OF A SNACK CAKE FOR SCHOOL STUDENTS

Author(s)

FADAVI G. | AZAR M. | Issue Writer Certificate

Keywords

CAKEQ4

SCHOOLQ4

FORTIFICATIONQ4

Abstract

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"s 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" 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 33.9 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<%1).The crumb and crust color of the CAKEs were the same (p<%5).The students" preference was significantly different between x and y (p<%5).TPD of the CAKE was 92% and that of the casein was 102%.Like other studies, adding defatted soya increased moisture, softness and density.The x-y difference stated by the students may be due to greater sensitivity of their taste. Although 53% of the protein of the CAKE was of high quality (animal source); soya compounds and the baking process may account for the decreased TPD. Overall, the "student" CAKE is nutritionally balanced and can be developed as a suitable snack.

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APA: Copy

FADAVI, G., & AZAR, M.. (2002). PRODUCTION AND BIOLOGICAL AND ORGANOLEPTIC EVALUATION OF A SNACK CAKE FOR SCHOOL STUDENTS. JOURNAL OF SCHOOL OF PUBLIC HEALTH AND INSTITUTE OF PUBLIC HEALTH RESEARCH, 1(2), 45-54. SID. https://sid.ir/paper/85034/en

Vancouver: Copy

FADAVI G., AZAR M.. PRODUCTION AND BIOLOGICAL AND ORGANOLEPTIC EVALUATION OF A SNACK CAKE FOR SCHOOL STUDENTS. JOURNAL OF SCHOOL OF PUBLIC HEALTH AND INSTITUTE OF PUBLIC HEALTH RESEARCH[Internet]. 2002;1(2):45-54. Available from: https://sid.ir/paper/85034/en

IEEE: Copy

G. FADAVI, and M. AZAR, “PRODUCTION AND BIOLOGICAL AND ORGANOLEPTIC EVALUATION OF A SNACK CAKE FOR SCHOOL STUDENTS,” JOURNAL OF SCHOOL OF PUBLIC HEALTH AND INSTITUTE OF PUBLIC HEALTH RESEARCH, vol. 1, no. 2, pp. 45–54, 2002, [Online]. Available: https://sid.ir/paper/85034/en

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