Downloading: Fortification of Some Food Products (Cake) for the Preschool Aged Children
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064



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Fortification of Some Food Products (Cake) for the Preschool Aged Children

Fatin Fakhri- Aldeen, Wafaa Jasim Slman, Wedad Fadhil Abas

Abstract: Children at this period of age eating Sweetened food products like cake which considered poor in nutritive value, where are children at this age needs many nutrient elements for growth. This research aimed to fortification of cake by replacing wheat flour with mixed of legume flour ( beans, chickpea and lentil ) and also replacing sun flower oil with olive oil and canola oil at ratio of replacement 10 %, 20 % and 30 % to improve the nutritive value of cake 30 % to improve the nutritive value of cake. Results Showed that the values of chemical components increasing morally (P<0.05) with increasing in the ratio of replacement except for humidity, fat and energy. Also we are noticed statistical moral differences (P<0.05) in the content of in ineral elements with increased the ratio of replacement. Content of protein and mineral elements increased at ratio of replacement 30 % for legume with olive oil and legumes with canola oil, this is showed positive indicator this ratio of replacement record low rate in loss of weight. Replacement at ratio 10 % legume with olive oil record high ratio properties of colar and appearance, this ratio of replacement with olive oil and canola oil also record high ratio in propties of texture humidity and odor in sensory evaluation for adult and children.

Keywords: Food fortification, sources of protein, nutritional problem



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