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علوم و صنایع غذایی ایران، جلد ۲۱، شماره ۱۵۰، صفحات ۶۴-۷۵
عنوان فارسی QUALITY CHARACTERISTICS OF MODIFIED CASSAVA FLOUR (MOCAF) COOKIES INCORPORATED WITH CHICKEN MEAT AND CARROT PUREE AS NUTRITIOUS SNACK TOWARDS CHILDREN
چکیده فارسی مقاله The trend of snacking is accelerating over time, along with the fact that cookies are the most common and most consumed snack in the world. Particularly in children, snacking remarkably accounts for the total daily calorie intake. Mocaf (modified cassava flour) cookies incorporated with chicken meat and carrot puree at various levels [F1 = 0:0 (control), F2 = 12.5%:37.5%, F3 = 25%:25%, F4 = 37.5%:12.5%] were scrutinized for their physical properties, chemical composition, and sensory characteristics. This research used a completely randomized experimental design. These incorporations resulted in a significant lowering value (P<0.05) of fat content, ash, and calorie, whereas the hardness properties and moisture content were recorded to have increasing trend. The protein content and total dietary fiber of cookies which are considered substantially beneficial for health, were increased on treated cookies. The combination of chicken meat and carrot puree was found not to reduce the physical lightness (L*) and children panelists’ preferences by color, aroma, and taste of treated cookies, compared to the control sample. All cookies formulations had good receptivity after sensory evaluation. It is important to maintain a palatable product for the development of nutritious cookies towards children.
کلیدواژه‌های فارسی مقاله صمغ گزانتان،ضریب قوام،مایکروویو،هرشل بالکلی،
عنوان انگلیسی QUALITY CHARACTERISTICS OF MODIFIED CASSAVA FLOUR (MOCAF) COOKIES INCORPORATED WITH CHICKEN MEAT AND CARROT PUREE AS NUTRITIOUS SNACK TOWARDS CHILDREN
چکیده انگلیسی مقاله The trend of snacking is accelerating over time, along with the fact that cookies are the most common and most consumed snack in the world. Particularly in children, snacking remarkably accounts for the total daily calorie intake. Mocaf (modified cassava flour) cookies incorporated with chicken meat and carrot puree at various levels [F1 = 0:0 (control), F2 = 12.5%:37.5%, F3 = 25%:25%, F4 = 37.5%:12.5%] were scrutinized for their physical properties, chemical composition, and sensory characteristics. This research used a completely randomized experimental design. These incorporations resulted in a significant lowering value (P<0.05) of fat content, ash, and calorie, whereas the hardness properties and moisture content were recorded to have increasing trend. The protein content and total dietary fiber of cookies which are considered substantially beneficial for health, were increased on treated cookies. The combination of chicken meat and carrot puree was found not to reduce the physical lightness (L*) and children panelists’ preferences by color, aroma, and taste of treated cookies, compared to the control sample. All cookies formulations had good receptivity after sensory evaluation. It is important to maintain a palatable product for the development of nutritious cookies towards children.
کلیدواژه‌های انگلیسی مقاله Cookies,Mocaf flour,Quality,Chicken meat,Carrot,Children
نویسندگان مقاله | NUR AINI MAHMUDAH
State Community College of Putra Sang Fajar Blitar
نشانی اینترنتی http://fsct.modares.ac.ir/browse.php?a_code=A-10-73360-2&slc_lang=en&sid=7
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