Fortification of biscuits by natural sours rich in iron and calcium
Abstract: Dried basil leaves powder was used as natural sours rich of iron and calcium. Dried basil leaves powder was used to supplementation of wheat flour (72%) and yellow corn flour individual in amounts of (5 , 7.5 and 10%). The supplementation flour was used to manufacture biscuits and studied chemically, physical and sensory evaluation. The results indicated that the basil leaves powder had protein 14.36% , crud fiber 16.76 % , ash 14.67% , Fe 40 Mg / 100g , Ca 2176.9 Mg/100g and Zn 5.2 Mg/100g. The chemical analysis of produced biscuits reveled that Fe , Ca and Zn content increased from (1.26 to 4.2 Mg/100g), ( 21.85 to 134.63Mg/100g ) and (2.57 to 3.4 Mg/100g), respectively, depend on supplementation level. The basil herbs powder supplementation had significant effect of weight, specific volume, Diameter and spread ratio of biscuits While, ( volume and Thickness) had non-significant compared with control . The sensory evaluation showed good acceptability up to 7.5% supplementation level, while addition of 10% had significant decrease of sensory properties (Appearance , taste , color , mouth feel , crisping and flavor) .
Publication year 2009
Pages 176
Organization Name
serial title Egyptian Journal of nutrition
Author(s) from ARC
External authors (outside ARC)
    امانى عبد الرحمن متولى معهد بحوث وتكنولوجيا الأغذية - مركز البحوث الزراعية - جيزة
Publication Type Journal
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