PRODUCTION OF SOME NUTRACEUTICAL FOODS FROM FOOD PROCESSING WASTES FOR PRESCHOOL CHILDREN

Abstract

Food processing waste is an important source of many compounds that can be utilized to produce functional and healthy products. The trend in the use of these compounds in the production of functional foods is one of the modern trends in food processing in order to increase profitability and added value and reduce environmental pollution. This is due to the product, consumer and the environment. For this purpose, designed food products in form of functional biscuits and crackers were prepared. Chemical composition and sensory evaluation were done and the best ratio of both biscuits and crackers were biologically evaluated on rats fed on high fat diet for their effect on body weight gain, lipids profile, liver and kidneys functions and histopathological alteration finding.

Proximate chemical analysis for biscuits and crackers: Proximate Chemical analysis for biscuits and crackers formulas were done; also, the contents of antioxidants, namely; phenols were determined and the degree of antioxidants activity was measured. Sensory attributes for biscuits and crackers: Sensory properties in the biscuits and crackers formulas were done and the overall acceptability degree was calculated. The results obtained from the previous mentioned chemical and sensory evaluations were used to choose the formulated biscuits and crackers which showed the best healthy role and nutritional value and acceptable to the consumer, namely; B3 , B4 for biscuits and C3, C4 for