الفهرس | Only 14 pages are availabe for public view |
Abstract This study was conducted to evaluate the quality of different types of snack foods. Evaluation include both chemical composition and microbiological aspects. Egyptian traditional diet have been changed during the last two decades into a more diversified varieties specially the take-away diets like potato chips, snacks, cakes and koshary consumed usually by children, adolescents and school adults. Corn snacks are frequently referred to as ( Empty calories ) or ”Junk Foods”. However, in spite of its low protein content, corn is an important source of protein in Latin America and developed, countries. In these regions of the world, lime -- treated corn is. a staple food, providing also significant amounts of calories and minerals. Thus, the development of more nutritious corn-based foods which meet popular dietary habits is critical.-These Foods can serve as vehicles for important nutrients while being readily accepted by the population ( Ekvall and Vallo,1983 ). |