Document Details

Document Type : Thesis 
Document Title :
Evaluation of Quality Attributes of Some Kinds of Snack Foods Products in Jeddah Local Markets
تقييم صفات الجودة لبعض أنواع المنتجات الغذائية الخفيفة في السوق المحلي بجدة.
 
Subject : Food industries 
Document Language : Arabic 
Abstract : Food is represent one of the basic for human life, therefore quality should be an important concern to all food processors. Nowadays, there has been trend in consumption of Snack Food for all ages especially in children and adult. Snack foods include potato (chips), biscuits (salted, sweet) and Popcorn. It is well to know that, these products were expose to deterioration due to hydrolysis and oxidation because its content from lipids. Besides enzymatic reaction and / or non enzymatic reaction which occurs between protein and sugars. It was proved that, the contamination of such food with heavy metals is very dangerous for human being health, due to a aforementioned reason especially during processing, handling and storage as well as harm full for health and causing some diseases such as hypertenssion and cardiovascular. This study was investigated to evaluate the quality of these Products in local or high supermarket in Jeddah. This study was performed to compare the chemical composition for each potato chips (catshup, cheese).Protein ranged in potatoes chips between 8.83% to 12.22%. While the carbohydrate ranged from 36.84% to 43.85% of all samples under study. As for biscuit it could be noticed that low fat content where it ranged from 16.70 to 20.95% for aforementioned samples. Besides to saturated and unsaturated fatty acids where the total saturated fatty acids in potatoes chips ranged from 41.04 to 42.69% while total unsaturated fatty acids ranged from 56.64 to 58.74% in local and high super markets. As for biscuit, the sum of total saturated and unsaturated fatty acid, they ranged from 36.43 to 58.5% and from 41.5 to 63.57% for all samples under studying. As for popcorn, the saturated fatty acid ranged from 39.97 to 41.58% and the unsaturated fatty acid ranged from 56.02 to 58.17%.On the other hand, major and minor elements were determined such as sodium, potassium, iron, lead and zinc. Besides other characteristics for quality grade were determined such as broken parts and brownish slices .Peroxide value and total count bacteria and molds were determined in all aforementioned samples. Finally, organoleptic and statistical evaluation were carried out such as color, flavor, texture and overaccptable where the obtained results indicate that high super market was the better than other one 
Supervisor : Hemat bent Ibrahim Mattock 
Thesis Type : Master Thesis 
Publishing Year : 1430 AH
2009 AD 
Co-Supervisor : Lilaa bent Helmee ALbedawey 
Added Date : Thursday, October 3, 2013 

Researchers

Researcher Name (Arabic)Researcher Name (English)Researcher TypeDr GradeEmail
سحر عبدالرحمن عبدالدايمAbduldaim, Sahar AbdulrahmanInvestigatorMaster 

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