Manufacturing Functional Biscuits for Children and Studying Chemical Analysis, Sensory Characteristics and Storage Period

Abstract

Abstract The study was conducted in the laboratories of the College of Agriculture, University of Tikrit, where functional biscuits were produced that treat some pathological conditions in children from malnutrition and intestinal diseases, which were prepared with different mixtures to find out which of these mixtures is better. Among the studied treatments, the standard treatment amounted to 4, while the treatments began to decrease until it recorded 3.19 in treatment D, and the results of the chemical analysis observed an increase in moisture and ash in treatment D to reach (4.33, 2.66)%, respectively, while fat and protein recorded the highest percentage in treatment B, which amounted to (9.97, 16.71)%, but carbohydrates had the highest percentage in the standard treatment, which amounted to 76.12%. Through the sensory evaluation of the samples and through the sensory evaluation, the results showed that the characteristic of color was high in treatments B and C, which amounted to 19 compared to other treatments, while the characteristic of taste and flavor increased in treatment C, which scored 29, while the characteristic of texture was high in the two treatments A, C which amounted to 19. When the treatments were stored in polyethylene bags for a period of 28 days at room temperature and the hardness was measured, the highest value was for treatment A, which ranged from (4.32-7). This indicates that the addition of materials high in the percentage of protein increases the hardness of biscuits with an increase in the storage period.