الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Biscuits are one of the most popular bakery items among food products and consumed nearly by all levels of society in Egypt specially children and young people. Most of these foods are however poor sources of protein and micronutrients that is often of poor nutritional quality. Thus, the production and utilization of fortified foods is potential approach of providing sufficient nutritional needs. There are many types of fortified biscuits.
Many vitamins and minerals cannot be synthesized by human body, they must be provided by the diet so food fortification is increasingly recognized as an effective way of delivering micronutrients through consumed foods. If intake of these nutrients is inadequate, individuals and communities suffer from serious consequences.
Moringa Oleifera leaves had been used as an alternative food source to combat malnutrition, especially among children and infants. It is universally referred to as the miracle plant or tree of life. It had been employed as a great food fortificant in many types of food like wheat biscuit or cookie, cake and bread also dairy products such as probiotic yoghurt and cheese.
As we have paid attention to the importance of supplementing food with nutrients we have also paid to the other part in terms of a person’s acceptability to this new type of food and how to choose the best ingredients in order not to affect the acceptability only but also the shelf life of the new product. The experimental part started from sample procurement, biscuits dough preparation for both plain and cocoa types and supplementation by Moringa Oleifera at different concentration levels 0, 5, 10, 15, and 20% and preservation for further sensorial and chemical analysis.
Sensory evaluation test was performed firstly by coding every concentration of fortified biscuits. The primary data were collected using structured questionnaire introduced to random volunteers from Alexandria to evaluate colour, Hardness, appearance, odor, flavor, sweetness, crunchiness, after taste and overall acceptability properties for each concentration level for both plain and cocoa biscuits and how each property was negatively or positively affected by adding Moringa Oleifera in every substitution level also which was the most accepted concentration. Statistical analysis of data was fed to the computer and analyzed using IBM SPSS software package version 20.0 and F-test (ANOVA).
Data revealed that 0% Moringa Oleifera in both of Plain and cocoa Biscuits (control) had the highest overall acceptability (4.55 ± 0.85), (3.94 ± 1.29) followed by 5% M.O. (3.38 ± 1.46), (3.78 ± 1.33) then 10% M.O. (3.22 ± 1.49), (3.25 ± 1.39) while biscuits fortified by 20% M.O. dried leaves had the lowest overall acceptability (2.70 ± 1.50), (2.74 ± 1.50) respectively.
Fortified biscuits with 5% M.O. dried leaves had the highest score in all tested parameters compared to 10, 15 and 20% M.O. biscuits. Fortification of plain biscuits with dried leaves of M.O. retained some sensory parameters such as hardness, crunchiness and appearance of biscuits as they had the highest score among different fortified biscuits, while flavor and color had the lowest score among all studied samples otherwise in cocoa biscuits retained parameters were color, hardness, and appearance while after taste, flavor and sweetness had the lowest scores.
Chemical composition of both plain and cocoa biscuits was conducted on three directions; Mineral analysis was performed by sample digestion by microwave digestion, Inductively Coupled Plasma Mass Spectrometry (ICP-MS) was used for the determination essential elements in biscuit (cupper, iron, zinc, calcium, selenium and magnesium). Mineral content had been increased with increasing Moringa fortification percent. Concerning 0-5% of increase in plain biscuit for zinc, selenium and iron was 80, 46.15, 40.63% respectively as far cocoa biscuit percent for cupper, selenium and magnesium was 90.38, 36, 14.71 respectively.
Vitamin analysis was performed by High Performance liquid chromatography (HPLC) for vitamins B1, B2, B6 and B12 it was very remarkable increase for every vitamin individually between all fortification levels. B1, B2, B6 and B12 increased by (131.58, 63.64, 37.50, 40.00) % respectively for plain biscuit and it was (26.67, 37.5, 18.18, 20.00) % respectively for cocoa biscuit concerning 0-5% M.O.
Rancidity parameters of the extracted oils: peroxide, iodine and saponification values were determined after 3 and 6 weeks of storage period. For iodine value after 6 weeks storage period it was observed a small increase ranged from 0.07 to 0.08 µg/g for each difference between (5- 10), (10- 15) and (15-20 )% fortification levels.
Peroxide values concerning 5, 10, 15, 20% M.O. in plain biscuits were (1.16, 1.54, 1.8, 1.94), (1.2, 1.51, 1.78, 1.98) mEqO/kg while cocoa biscuits (2.5, 2.3, 2.1, 2.1), (2.4, 2.4, 1.96, 2.2) for 3 and 6 weeks storage period respectively.
Saponification values concerning 5, 10, 15, 20% M.O. for plain biscuits were (4.6, 3.2, 3.6, 4.1), (4.5, 3.3, 3.8, 4.4) mgKOH/g, while cocoa were (4.6, 3.2, 3.6, 4.1), (4.5, 3.3, 3.8, 4.4) mgKOH/g for 3 and 6 weeks storage period respectively.
Data above indicate that Moringa Oleifera may act as a biopreservative material. Sociodemographic data revealed that 40.8% were the volunteer participants from high institute of public health; the rest of the sample was 59.2% random volunteers from Alexandria which represented the highest segment of the sample.
6.2 Conclusions
• Moringa Oleifera leaves had been used as another food source to combat malnutrition because it contains considerable amounts of vitamins and minerals so Fortification by different concentration levels 5, 10, 15, 20 % produced a high mineral and vitamin content biscuit.
• Fortification by Moringa has disadvantage as it gave biscuits green color where the deepness of color was increased in dependent manner with Moringa concentration, which has been overcame by adding cocoa forming another type of biscuits (cocoa biscuits).
• The most accepted concentration in plain and cocoa biscuits was 5% M.O. followed by 10% and 15%.
• 20% M.O. dried leaves had the lowest overall acceptability for both of plain and cocoa biscuits.
• 5% M.O. Fortified biscuits had the highest score in all tested parameters includes color, hardness ,appearance, odor, flavor, sweetness, crunchiness, and after taste compared to 10, 15 and 20% M.O. biscuits in plain and cocoa biscuits.
• Fortified biscuits with 20% M.O. dried leaves had the lowest score in all tested parameters in plain and cocoa biscuits.
• Fortification of plain biscuits with dried leaves of M.O. retained some sensory parameters such as hardness, crunchiness and appearance of biscuits as they had the highest score among different fortified biscuits while in cocoa biscuits they were color, hardness, and appearance.
• Fortification of plain biscuits with dried leaves of M.O. strongly affected some sensory parameters negatively such as flavor and color that had the lowest score among all studied samples while after taste, flavor and sweetness had the lowest score in cocoa one.
• The property in control plain biscuits that took the highest score was appearance followed by odor while in cocoa biscuit was appearance followed by hardness.
• The property in 5% M.O. plain biscuits that took the highest score hardness was followed by appearance while in cocoa biscuit was color followed by appearance.
• The property in 10% M.O. biscuits that took the highest score was hardness followed by appearance while in cocoa biscuit appearance took the highest score followed by hardness.
• Mineral and vitamins increased by increasing Moringa Oleifera in a concentration dependent manner.
• The highest mineral concentration in 5, 10, 15 and 20% M.O. plain biscuit was Mg, the lowest was Cu.
• The highest mineral increase % for 0-5%, 0-20% was Zn, the lowest was Cu in plain biscuit.
• The highest mineral concentration in 5, 10, 15 and 20% M.O. cocoa biscuit was Mg, the lowest was Zn.
• The highest mineral increase % for 0-5%, 0-20% was Cu, the lowest was Zn in cocoa biscuit.
• Cupper content of cocoa biscuits was obviously greater than plain biscuits because of cocoa powder which rich with Cu in each concentration of fortified biscuits.
• The highest vitamin concentration in 0% M.O. Plain biscuit was B6 while for 5, 10, 15 and 20% M.O. was B1; the lowest was B12 in all fortification levels.
• The highest vitamin increase % from 0-5% was for B1, the lowest was B6 in plain biscuit.
• The highest vitamin increase % from 0-20% was for B1, the lowest was B6 in plain biscuit
• The highest vitamin concentration in 0, 5% M.O. cocoa biscuit was B1 while for 10, 15 and 20% M.O. was B6; the lowest was B12 in all fortification levels.
• The highest vitamin increase % from 0-5% was for B2, the lowest was B6 in cocoa biscuit
• The highest vitamin increase % from 0-20% was for B12, the lowest was B1 in cocoa biscuit.
• Rancidity parameters (iodine, peroxide, saponification values) analysis after 3 and 6 weeks storage revealed decreasing and low increase in values which indicate that Moringa can act as biopreservative material.
• Iodine value for 10% and 15% recorded the highest decrease by the same amount (0.04µg/g).
• 20% plain biscuit had a very small IV increase about (0.02µg/g).
• Iodine values of cocoa biscuits 0% M.O. and 20% had the highest decrease by (0.04µg/g).
• IV had the highest increase in 5% cocoa biscuits about 0.06µg/g.
• The lower iodine values the lower probability of lipid oxidation and unsaturation. The negative values meant that adding of Moringa Oleifera prevented lipid oxidation and unsaturation occurring.
• peroxide values of control plain biscuits had the highest increase about 0.2 mEqO/kg followed by 5% and 20% had a very small increase about (0.04 mEqO/kg)
• .PV for 10% and 15% plain biscuits had the highest decrease by (0.03, 0.02 mEqO/kg).
• 15% cocoa biscuits had the highest PV decrease by 0.14 mEqO/kg followed by Control cocoa biscuit and 5% M.O. decreased by 0.1 mEqO/kg.
• 10% and 20% cocoa biscuit had the highest PV increase 0.1 mEqO/kg.
• The small values and the good taste of the samples even after three and six weeks reflected the high quality of the used butter.
• Saponification values of plain biscuits 10%M.O fortified biscuits recorded the only decrease by 0.02 mg KOH/g. while 15% and 20% M.O fortified biscuits recorded the highest increase by a small values about 0.2 mg KOH/g.
• Saponification values 5% M.O fortified cocoa biscuits recorded the highest decrease about 0.1 mgKOH/g among other fortified levels.
• 20% M.O fortified cocoa biscuits recorded the highest increasein saponification value about 0.3 mgKOH/g.
• The smaller the saponification value, the longer the average fatty acid chain length. Which mean adding of Moringa Oleifera didn’t affect on saponification value and maintained the length of the fatty acid chains even in presence of cocoa powder, which is a naturally high in its fat content.
• Sociodemographic data was extracted from volunteer participants from high institute of public health (40.8%) and the rest of the sample (59.2%) rondom volunteers from Alexandria.
Biscuits are one of the most popular bakery items among food products and consumed nearly by all levels of society in Egypt specially children and young people. Most of these foods are however poor sources of protein and micronutrients that is often of poor nutritional quality. Thus, the production and utilization of fortified foods is potential approach of providing sufficient nutritional needs. There are many types of fortified biscuits.
Many vitamins and minerals cannot be synthesized by human body, they must be provided by the diet so food fortification is increasingly recognized as an effective way of delivering micronutrients through consumed foods. If intake of these nutrients is inadequate, individuals and communities suffer from serious consequences.
Moringa Oleifera leaves had been used as an alternative food source to combat malnutrition, especially among children and infants. It is universally referred to as the miracle plant or tree of life. It had been employed as a great food fortificant in many types of food like wheat biscuit or cookie, cake and bread also dairy products such as probiotic yoghurt and cheese.
As we have paid attention to the importance of supplementing food with nutrients we have also paid to the other part in terms of a person’s acceptability to this new type of food and how to choose the best ingredients in order not to affect the acceptability only but also the shelf life of the new product. The experimental part started from sample procurement, biscuits dough preparation for both plain and cocoa types and supplementation by Moringa Oleifera at different concentration levels 0, 5, 10, 15, and 20% and preservation for further sensorial and chemical analysis.
Sensory evaluation test was performed firstly by coding every concentration of fortified biscuits. The primary data were collected using structured questionnaire introduced to random volunteers from Alexandria to evaluate colour, Hardness, appearance, odor, flavor, sweetness, crunchiness, after taste and overall acceptability properties for each concentration level for both plain and cocoa biscuits and how each property was negatively or positively affected by adding Moringa Oleifera in every substitution level also which was the most accepted concentration. Statistical analysis of data was fed to the computer and analyzed using IBM SPSS software package version 20.0 and F-test (ANOVA).
Data revealed that 0% Moringa Oleifera in both of Plain and cocoa Biscuits (control) had the highest overall acceptability (4.55 ± 0.85), (3.94 ± 1.29) followed by 5% M.O. (3.38 ± 1.46), (3.78 ± 1.33) then 10% M.O. (3.22 ± 1.49), (3.25 ± 1.39) while biscuits fortified by 20% M.O. dried leaves had the lowest overall acceptability (2.70 ± 1.50), (2.74 ± 1.50) respectively.
Fortified biscuits with 5% M.O. dried leaves had the highest score in all tested parameters compared to 10, 15 and 20% M.O. biscuits. Fortification of plain biscuits with dried leaves of M.O. retained some sensory parameters such as hardness, crunchiness and appearance of biscuits as they had the highest score among different fortified biscuits, while flavor and color had the lowest score among all studied samples otherwise in cocoa biscuits retained parameters were color, hardness, and appearance while after taste, flavor and sweetness had the lowest scores.
Chemical composition of both plain and cocoa biscuits was conducted on three directions; Mineral analysis was performed by sample digestion by microwave digestion, Inductively Coupled Plasma Mass Spectrometry (ICP-MS) was used for the determination essential elements in biscuit (cupper, iron, zinc, calcium, selenium and magnesium). Mineral content had been increased with increasing Moringa fortification percent. Concerning 0-5% of increase in plain biscuit for zinc, selenium and iron was 80, 46.15, 40.63% respectively as far cocoa biscuit percent for cupper, selenium and magnesium was 90.38, 36, 14.71 respectively.
Vitamin analysis was performed by High Performance liquid chromatography (HPLC) for vitamins B1, B2, B6 and B12 it was very remarkable increase for every vitamin individually between all fortification levels. B1, B2, B6 and B12 increased by (131.58, 63.64, 37.50, 40.00) % respectively for plain biscuit and it was (26.67, 37.5, 18.18, 20.00) % respectively for cocoa biscuit concerning 0-5% M.O.
Rancidity parameters of the extracted oils: peroxide, iodine and saponification values were determined after 3 and 6 weeks of storage period. For iodine value after 6 weeks storage period it was observed a small increase ranged from 0.07 to 0.08 µg/g for each difference between (5- 10), (10- 15) and (15-20 )% fortification levels.
Peroxide values concerning 5, 10, 15, 20% M.O. in plain biscuits were (1.16, 1.54, 1.8, 1.94), (1.2, 1.51, 1.78, 1.98) mEqO/kg while cocoa biscuits (2.5, 2.3, 2.1, 2.1), (2.4, 2.4, 1.96, 2.2) for 3 and 6 weeks storage period respectively.
Saponification values concerning 5, 10, 15, 20% M.O. for plain biscuits were (4.6, 3.2, 3.6, 4.1), (4.5, 3.3, 3.8, 4.4) mgKOH/g, while cocoa were (4.6, 3.2, 3.6, 4.1), (4.5, 3.3, 3.8, 4.4) mgKOH/g for 3 and 6 weeks storage period respectively.
Data above indicate that Moringa Oleifera may act as a biopreservative material. Sociodemographic data revealed that 40.8% were the volunteer participants from high institute of public health; the rest of the sample was 59.2% random volunteers from Alexandria which represented the highest segment of the sample.
6.2 Conclusions
• Moringa Oleifera leaves had been used as another food source to combat malnutrition because it contains considerable amounts of vitamins and minerals so Fortification by different concentration levels 5, 10, 15, 20 % produced a high mineral and vitamin content biscuit.
• Fortification by Moringa has disadvantage as it gave biscuits green color where the deepness of color was increased in dependent manner with Moringa concentration, which has been overcame by adding cocoa forming another type of biscuits (cocoa biscuits).
• The most accepted concentration in plain and cocoa biscuits was 5% M.O. followed by 10% and 15%.
• 20% M.O. dried leaves had the lowest overall acceptability for both of plain and cocoa biscuits.
• 5% M.O. Fortified biscuits had the highest score in all tested parameters includes color, hardness ,appearance, odor, flavor, sweetness, crunchiness, and after taste compared to 10, 15 and 20% M.O. biscuits in plain and cocoa biscuits.
• Fortified biscuits with 20% M.O. dried leaves had the lowest score in all tested parameters in plain and cocoa biscuits.
• Fortification of plain biscuits with dried leaves of M.O. retained some sensory parameters such as hardness, crunchiness and appearance of biscuits as they had the highest score among different fortified biscuits while in cocoa biscuits they were color, hardness, and appearance.
• Fortification of plain biscuits with dried leaves of M.O. strongly affected some sensory parameters negatively such as flavor and color that had the lowest score among all studied samples while after taste, flavor and sweetness had the lowest score in cocoa one.
• The property in control plain biscuits that took the highest score was appearance followed by odor while in cocoa biscuit was appearance followed by hardness.
• The property in 5% M.O. plain biscuits that took the highest score hardness was followed by appearance while in cocoa biscuit was color followed by appearance.
• The property in 10% M.O. biscuits that took the highest score was hardness followed by appearance while in cocoa biscuit appearance took the highest score followed by hardness.
• Mineral and vitamins increased by increasing Moringa Oleifera in a concentration dependent manner.
• The highest mineral concentration in 5, 10, 15 and 20% M.O. plain biscuit was Mg, the lowest was Cu.
• The highest mineral increase % for 0-5%, 0-20% was Zn, the lowest was Cu in plain biscuit.
• The highest mineral concentration in 5, 10, 15 and 20% M.O. cocoa biscuit was Mg, the lowest was Zn.
• The highest mineral increase % for 0-5%, 0-20% was Cu, the lowest was Zn in cocoa biscuit.
• Cupper content of cocoa biscuits was obviously greater than plain biscuits because of cocoa powder which rich with Cu in each concentration of fortified biscuits.
• The highest vitamin concentration in 0% M.O. Plain biscuit was B6 while for 5, 10, 15 and 20% M.O. was B1; the lowest was B12 in all fortification levels.
• The highest vitamin increase % from 0-5% was for B1, the lowest was B6 in plain biscuit.
• The highest vitamin increase % from 0-20% was for B1, the lowest was B6 in plain biscuit
• The highest vitamin concentration in 0, 5% M.O. cocoa biscuit was B1 while for 10, 15 and 20% M.O. was B6; the lowest was B12 in all fortification levels.
• The highest vitamin increase % from 0-5% was for B2, the lowest was B6 in cocoa biscuit
• The highest vitamin increase % from 0-20% was for B12, the lowest was B1 in cocoa biscuit.
• Rancidity parameters (iodine, peroxide, saponification values) analysis after 3 and 6 weeks storage revealed decreasing and low increase in values which indicate that Moringa can act as biopreservative material.
• Iodine value for 10% and 15% recorded the highest decrease by the same amount (0.04µg/g).
• 20% plain biscuit had a very small IV increase about (0.02µg/g).
• Iodine values of cocoa biscuits 0% M.O. and 20% had the highest decrease by (0.04µg/g).
• IV had the highest increase in 5% cocoa biscuits about 0.06µg/g.
• The lower iodine values the lower probability of lipid oxidation and unsaturation. The negative values meant that adding of Moringa Oleifera prevented lipid oxidation and unsaturation occurring.
• peroxide values of control plain biscuits had the highest increase about 0.2 mEqO/kg followed by 5% and 20% had a very small increase about (0.04 mEqO/kg)
• .PV for 10% and 15% plain biscuits had the highest decrease by (0.03, 0.02 mEqO/kg).
• 15% cocoa biscuits had the highest PV decrease by 0.14 mEqO/kg followed by Control cocoa biscuit and 5% M.O. decreased by 0.1 mEqO/kg.
• 10% and 20% cocoa biscuit had the highest PV increase 0.1 mEqO/kg.
• The small values and the good taste of the samples even after three and six weeks reflected the high quality of the used butter.
• Saponification values of plain biscuits 10%M.O fortified biscuits recorded the only decrease by 0.02 mg KOH/g. while 15% and 20% M.O fortified biscuits recorded the highest increase by a small values about 0.2 mg KOH/g.
• Saponification values 5% M.O fortified cocoa biscuits recorded the highest decrease about 0.1 mgKOH/g among other fortified levels.
• 20% M.O fortified cocoa biscuits recorded the highest increasein saponification value about 0.3 mgKOH/g.
• The smaller the saponification value, the longer the average fatty acid chain length. Which mean adding of Moringa Oleifera didn’t affect on saponification value and maintained the length of the fatty acid chains even in presence of cocoa powder, which is a naturally high in its fat content.
• Sociodemographic data was extracted from volunteer participants from high institute of public health (40.8%) and the rest of the sample (59.2%) rondom volunteers from Alexandria.