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Study of the Properties of Quinoa Biscuits for Pre-School Children as a Functional Food
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Journal Article
Study of the Properties of Quinoa Biscuits for Pre-School Children as a Functional Food
2025
Overview
Biscuits are convenient food products that are gaining popularity in both rural and urban areas worldwide. Quinoa (Chenopodium quinoa Willd.) was known as the \"golden grain\", and it is one of the most nutritious grains. This work aims to enrich biscuits with different proportions of quinoa flour (Q.F.) (20, 25 and 30 %), garden cress seeds (5, 7.5 and 10 %) with 25% Q.F., and anise powder (3, 4 and 5 %) with 25% Q.F., and study their effect on biscuits chemical composition, sensory properties, physical properties, and hardness. The results of the study show a significant increase in protein, moisture, fiber, ash, calcium and phosphorus (7.5% garden cress seeds, 25% Q.F.). Biscuits. (3% anise powder, 25% Q.F.)
Publisher
جامعة عين شمس - كلية التربية النوعية
Subject
