To study of nutritions snack recipe for school age children
1991
Areeswangkij, T. | Boonpikum, P. | Temcharoen, P. (Mahidol Univ., Bangkok (Thailand). Faculty of Pubic Health. Department of Nutrition)
Linear programming was used to Calculate the recipes of the crispy snack for school-age children and aimed at the low cost of ingredients used and containing 1/4 RDA of nutrients for children age 7-9 years. The protein sources were selected 4 ingredients which were skin milk powder, egg yolk, whole peanut flour and defatted peanut flour. The final formalae were 27.96-40.97 % steamed sweet potato, 10.00-11.88 % rice flour, 10.00 % wheat flour, 15.82-20.00 % seasame seeds, 7.00 % sugar, 2.00 % salt, 1.00 % baking powder and 0-5.00 % vegetable oil, then plus any source of protein from the followings; 16.98 % skim milk powder, 10.00 % egg yolk, 17.69 % whole peanut flour or 15.53 % defatted peanut flour. The results from panel testing indicated that the four recipes of developed snacks were above moderately accepted by the panelists, especially, the recipe that was blended with whole peanut flour was got highly accepted. The nutrient content; protein, vitamin A, thiamine, niacin, calcium, phosphorus and iron, in all recipes of developed snacks were higher than the commercial snacks, especially protein content was higher 2-3 times. By using INQ Classification of snacks, the recipes that containing skim milk powder, whole peanut flour and defatted peanut flour could be classified as nutritious snacks. To consider the amount of nutrient, only protein and iron met the 1/4 RDA requirement. To consider the cost of ingredients in four recipes which containing skim milk powder, egg yolk, whole peanut flour and defatted peanut flour were 4.36, 2.49, 2.19 and 3.50 baht respectively.
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Эту запись предоставил Kasetsart University