الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 147 |  |  |
| | | from | 147 | | |
Abstract
Spirulina is a type of blue-green algae that is known for its high nutritional content and potential health benefits. It has been widely used in several countries and is considered GRAS (generally recognized as safe), without toxicological effects on human body. Spirulina is a rich source of proteins, containing approximately 55-70% protein by dry weight. The protein in spirulina is considered to be of high quality, as it contains all essential amino acids in appropriate ratios. In addition, it contains a high proportion of minerals, vitamins and folic acid, which helps the growth and nutrition of the child brain. So that, the aim of our study is to prepare meals that support children for healthy growth and disease prevention by using dry spirulina. The formula of meals was prepared for as complementary supported recipes at 0.5 to 2% for the production of eleven types of products and these amounts are permitted according to FDA. These products include gelatin-dessert (jelly cola) 2%, frozen yogurt 1%, salted biscuits 0.5%, wafer biscuits 1%, potato balls 0.5%, sushi 2%, vegan ice cream 2%, coconut bars 2%, dates balls 2%, cookies 2% and crowson 1%. Also, the gross chemical composition and nutritional values of these products were evaluated. Moreover, Total phenols and acid value of all samples were determined.
The data of these study revealed that a food product of biscuits cookies that had been fortified with 2% Spirulina has the greatest protein content (14.02%) compared to the other food products. So, biscuits cookies are a suitable source of dietary protein for children. While wafer biscuits fortified with 1% Spirulina exhibit the highest fat content (27.38%), followed by biscuit cookies (24.12%), compared to other food products. Consequently, wafer biscuits and biscuit cookies fortified with spirulina are excellent dietary sources of fats for children. Total carbohydrates contents were higher in salted biscuits (76.69%) than other food products. Also, moisture content was found to be higher in vegan ice cream (69.45%) compared to other food products. In addition, a food product of salted biscuits that had been fortified with 0.5% Spirulina has the maximum content of total solids (99.19%) followed by coconut bars (91%) compared to the other food products. Eventually, ash content was found to be maximum at food product of dates balls (15.26%) compared to the other food products.
This study revealed that a sample of salted biscuits product fortified with 0.5 % Spirulina, contain the highest amounts of calcium (3.19%), magnesium (1.92 ppm) and iron (88 ppm) compared to the other food products. While a sample of potato balls product fortified with 0.5 % Spirulina, contain the highest amounts of zinc (28.7 ppm) and manganese (5.41 ppm) compared to the other food products. Also, it was found that most of the prepared food products fortified with different ratio of spirulina provided a large portion of the nutritional requirements from minerals when compared to the nutritional recommendations according to FDA.
Regarding poly phenols, it was found that the total polyphenols for all samples were significantly (P≤0.05) varied. But, the dates balls, coconut bars and vegan ice cream products had a high phenol content of 934.28, 743.44 and 706.42 µg/g, respectively when compared to other food products. The acid values of all food products fortified with spirulina were found to be within the acceptable range, indicating that they are safe for consumption and have a reasonable shelf life. The acceptable range of acid values of all food products is due to containing significant amounts of total phenolic compounds, which are known for their antioxidant and anti-inflammatory properties.
The nutritional value of spirulina-enriched food products is remarkable and holds significant potential for enhancing human health and well-being. The energy value of spirulina-enriched food products holds great significance, as it impacts the overall nutritional profile and potential health benefits of these products. Spirulina, a nutrient-rich algae, contributes to the energy value of the food through its composition of essential macronutrients such as carbohydrates, proteins and fats. By incorporating spirulina into various food items such as biscuits and cookies, the energy value of these products increases, making them a valuable source of sustained energy for individuals of all ages. The addition of spirulina not only elevates the energy content but also brings forth its exceptional nutritional properties, making these enriched food products an excellent choice for those seeking a balanced and nourishing diet that supports overall well-being.
Based on our results, salted biscuits, biscuit cookies, wafer biscuits and jelly cola have high nutritional value and are considered high acceptability for children.
from all the results mentioned can be recommended as following:
Nutritional and health educational programs should be organized and directed for the public to protect themselves from obesity disease and its complications via intake of contain herbs.
1- All of those Ashwagandha powder or extracts beneficial and therapeutic effects in human diets to improve the obesity complications including diabetes and insulin resistance, reducing fat accumulation, body weight and glucose tolerance as well as protecting liver damages and neurological diseases mainly due to its bioactive compounds and antioxidant and scavenging free radicals as well as inhibited the lipid oxidation products.
2- The data of the present work with the others could be represent Ashwaganda root the towards the extension of using Ashwagandha powder or extracts, as natural antioxidants in many several medical, nutritional and industrial nutritional applications.
3- Paying attention in the future to carry out more and more research in the area of screening the bioactive and phytochemical compounds of and extended their applications in human diets and medical as alternative to the chemicals and synthetic ones used which have induced healthy hazards and side effects on the health.
4- Increasing work on more laboratory studies onashwagandha root powder and extract via finding out creative ways as preparation of dried ashwagandha root powder capsules, addition of powder in bakery products or as flavour food or during cooking.
Abstract
Spirulina is one of the blue-green algae rich in protein and contains a high proportion of essential amino acids, minerals, vitamins and folic acid, which helps the growth and nutrition of the child brain.
The aim of this study is to prepare meals that support children for healthy growth and disease prevention by using dry spirulina. The formula of meals was prepared for as complementary supported recipes at 0.5 to 2% for the production of eleven types of products.
One of them is gelatin-dessert (jelly cola) 2%, frozen yogurt 1%, salted biscuits 0.5%, wafer biscuits 1%, potato balls 0.5%, sushi 2%, vegan ice cream 2%, coconut bars 2%, dates balls 2%, cookies 2% and crowson 1%. The gross chemical composition and nutritional values of these products were evaluated. Total phenols and acid value of all samples were determined. The data of these study revealed that protein content was higher of biscuits cookies (14.02%) than other food products, while fat content was higher of wafer biscuits (27.38%) than other food products.
Total carbohydrates contents were higher in salted biscuits (76.69%) than other food products. Data showed that salted biscuits were rich source of minor elements. Regarding poly phenols, dates balls product showed higher values (934.28 mg/g) when compared to other food products.
Acid value results revealed that jelly cola was lower (0.33%) than other types of final food products. Based on the results, salted biscuits, biscuit cookies, wafer biscuits and jelly cola have high nutritional value and are considered high acceptability for children.