Effect Of Partial Substitution Of Date Paste By Sesame Seed Cake On The Nutritional Value Of School Meal (Biscuit-Date)

Mohammady Assous, Mostafa Taha; Abd Elaziz, Hanaa Mohamed; Ahmed, Mohsen Farghaly

doi:10.21608/nvjas.2023.204954.1196

Effect Of Partial Substitution Of Date Paste By Sesame Seed Cake On The Nutritional Value Of School Meal (Biscuit-Date)

Document Type : Original Research

Authors

¹ Central Laboratory for Research and Development of Date Palm, Agricultural Research Center, Egypt.

² Experimental Kitchen Unit, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

³ Departments of Technological Horticulture, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

10.21608/nvjas.2023.204954.1196

Abstract

School meal has an important nutritional value, especially at the primary stage.It is cover a high percentage of the daily intake. This study aimed to study the affecting partial substitution of date paste by sesame seed cake in the school meal (biscuit-date) on sensory evaluation , physical and chemical characteristics and evaluating from the daily intake of school children.Siwi date paste and sesame seed cake were anlyizwd before before being used in the production of the school meal. Sesame seed cake was added as a partial substitute of the date paste at diffrent ratio 10,20,30,40 and 50%. Result showed that the ratio of date paste :sesame seed cake(80:20) was the highest sensory parameters .Results indicated that the substituation date paste of bascuit with sesame seed cake up 20% is higher in nutritional value than date paste in bascuit only especially of protein ,fat ,ash ,total phenols and anitioxant activity. The substituation date paste of bascuit with sesame seed cake up 20% were gavien the recommended dietary allowances higher than bascuit with date paste.

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