Preparation of Some Snacks for School Children
Abstract: Date syrup ‘dibis’ was used to prepare some snacks for school children such as cup cake and fermented milk drink. Dibis and some medical plants, as flavoring agents, were added to snacks at different percentages. Chemical composition and organoleptic evaluation were estimated for all formulas. The results indicate the nutritional value and the levels of some minerals especially iron of cake were increased. Total carbohydrate content and energy were also increased in fermented milk formulas. Whilst, the protein content in fermented milk formulas was decreased compared with the control. Organoleptic evaluation of cake made by substituting 50% of sugar with dibis scored higher values than the control. The cake of best flavor was induced by cinnamon bark. The results didn’t show significant differences between the cake formulas.
Publication year 2008
Pages 1293- 1302
Organization Name
serial title J. Agric. Sci. Mansoura Univ
Author(s) from ARC
External authors (outside ARC)
    أ. د. يحيى صابر العطوى معهد بحوث تكنولوجيا الاغذيه
Publication Type Journal
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