Author(s):
1. Iqra Elahi:
BSc Food Science and Human Nutrition, Kinnaird College for Women, Lahore, Pakstan
Abstract:
Children globally are consuming high caloric energy-dense foods and inadequate protein which resulted in malnutrition and obesity in children. Most snacks are either made of all- purpose flour or potatoes both of which trace amounts of protein, children munch on these snacks all-day and consume small amount of regular meal. Macronutrients consumption in 24hr by school children was found out to be as follows, carbohydrates ranged 55%-70% which exceeds the AMDR, protein ranged 10-12% while AMDR is 10-30% and fat was found to be 21% to 30% which was adequate. To increase consumption of proteins in school-going children most frequently consumed snacks (FCS) were listed in a questionnaire to know which one among them was FCS then modified. Cake-like products such as cake-pops were found to be FCS. The recipe of cake-pop was modified by substituting APF partially with 3 composite flours (CF) T1(100%) T2(90%) and T3(80.4%) containing chickpea flour, black gram flour, almond flour, pumpkin seed powder and moringa powder all of which are plant based high protein sources. Percentage of chickpea flour was kept high in all CF as the Protein Quality (PQ) and bioavailability is high. CF increased the amount of protein in cake pops from 0.9g in unmodified cake-pop to 1.5g (T1), 1.6g (T2), 2.1g (T3). Sensory evaluation by experts showed most liked cake pop was made by 80.4% replacement of APF (T3) as its sensory parameters were close to the control and it had no after taste.
Page(s):
56-56
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
Children
,
School lunch snack
,
Energydense foods
References:
References are not available for this document.
Citations
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