Nutritional Assessment of Wheat Biscuits and Fortified Wheat Biscuits with Citrus Peels Powders

Food and Public Health Pub Date : 2012-08-31 DOI:10.5923/J.FPH.20120201.11

H. Youssef, R. Mousa

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引用次数: 41

Abstract

Citrus peels, the waste by-products of citrus juices factories are reckoned valuable healthful functional food. The present investigation performed to assess nutritional status of wheat and fortified biscuits with citrus peels powders. Study included determination of gross chemical composition, caloric value , minerals (Fe, Mn, Cu, Ca, Mg, Na, K and P) of wheat and fortified biscuits with citrus peels powders. Likewise physical and sensory characteristics of control and 10% fortified wheat biscuits with the four studied citrus peels powders: Tangerine peel powder, Abo-Sora peel powder, Baladi orange peel powder, and Baladi lemon peel powder. The data revealed that 10% incorporation of citrus peels powders in wheat biscuits increased crude protein, crude fat contents as well as crude fiber, moisture contents and caloric value. However, it decreased carbohydrate content. The supplementation of control biscuits with 10% citrus peels powders of the four studied citrus enhanced the nutritive value. The data revealed that all 10% fortified biscuits with the four studied citrus peels powders improved all studied sensory characteristics in all the studied biscuits. Moreover, biscuits fortified with 10% citrus peel powders. Could be recommended for caloric reduced diets for obese, over-weight persons and diabetic persons.

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小麦饼干和柑橘皮粉强化小麦饼干的营养评价

柑桔皮是柑桔汁厂的废弃副产品，被认为是有价值的健康功能性食品。本研究旨在评估小麦和柑橘皮粉强化饼干的营养状况。研究了小麦和柑橘皮粉强化饼干的总化学成分、热值、矿物质(铁、锰、铜、钙、镁、钠、钾、磷)的测定。同样的物理和感官特性的控制和10%强化小麦饼干与四种所研究的柑橘皮粉:陈皮粉，Abo-Sora皮粉，巴拉迪橙皮粉，巴拉迪柠檬皮粉。结果表明，在小麦饼干中添加10%的柑橘皮粉可提高粗蛋白质、粗脂肪、粗纤维含量、水分含量和热值。然而，它降低了碳水化合物的含量。在对照饼干中添加10%柑橘果皮粉，可提高4种柑橘的营养价值。数据显示，所有添加了四种研究柑橘皮粉末的10%强化饼干都改善了所有研究饼干的所有感官特征。此外，添加10%柑橘皮粉的饼干。可推荐用于肥胖、超重和糖尿病患者的低热量饮食。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food and Public Health

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