Formulation and nutritional facts in respect of bakery products of Peshawar and Mardan divisions

Data for ingredients formulation and ingredients composition of eight type of pastries, tour type of cakes, two type of crackers and miscellaneous items like bread (double roti), kheer, bun, cream roll and patties available at the 106 randomly selected baker's shops of Mardan and Peshawar divis...

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Main Authors:	Khattak, Iftikhar Alam, Khan, Alam, Khattak, Muhammad Muzaffar Ali Khan, Khattak, Mohammad Saeed
Format:	Article
Language:	English
Published:	Agricultural University, Peshawar 2003
Subjects:	TX341 Nutrition. Foods and food supply
Online Access:	http://irep.iium.edu.my/1668/ http://irep.iium.edu.my/1668/ http://irep.iium.edu.my/1668/1/Formulation_and_nutritional_facts_in_respect_of_bakery_products_of_Peshawar_and_Mardan_divisions.pdf

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recordtype	eprints
spelling	iium-16682013-06-13T06:33:18Z http://irep.iium.edu.my/1668/ Formulation and nutritional facts in respect of bakery products of Peshawar and Mardan divisions Khattak, Iftikhar Alam Khan, Alam Khattak, Muhammad Muzaffar Ali Khan Khattak, Mohammad Saeed TX341 Nutrition. Foods and food supply Data for ingredients formulation and ingredients composition of eight type of pastries, tour type of cakes, two type of crackers and miscellaneous items like bread (double roti), kheer, bun, cream roll and patties available at the 106 randomly selected baker's shops of Mardan and Peshawar divisions, was collected Chemical composition and caloric values of samples of these products collected from 10% of the selected shops were determined. The average ingredient composition of pastries was 19% sugar, 31% fat and 26% cake. The average ingredient composition of cakes was 43% flour, 19% sugar, 3% milk and 18% fat. The average ingredient composition of cracker was 66% sugar and 14% butter. In cracker cheese, 33% cheese was an additional ingredient. The ingredient composition of the miscellaneous items were 16-52% flour, 7-22 % sugar, 4-28% milk and 4-29% fat. In bread (double roti), 22% egg and in patties 22% meat were the additional ingredients. The protein contents of these products ranged from 3.0% (bread) to 21.0% (patties). The carbohydrate contents ranged from 12.45% (patties) to 56.01% (cream roll). The fat contents ranged from 8.02% (kheer) to 48.361,0 (patties). The other nutrients determined were moisture, (4.17-43.21%.), ash (0.70-1.92%) and fiber (1.55-3.08%). The average energy contents of pastries, cakes, crackers, double roti, kheer, bun, cream roll and patties were 453. 483. 496. 425. 248, 398. 508 and 557 Kcal/100g of the products respectively The data demonstrated that bakery products were low in protein and high in fat. In the light of this research, bakery products should be consumed with care to avoid the over weight and obesity problems. Agricultural University, Peshawar 2003 Article PeerReviewed application/pdf en http://irep.iium.edu.my/1668/1/Formulation_and_nutritional_facts_in_respect_of_bakery_products_of_Peshawar_and_Mardan_divisions.pdf Khattak, Iftikhar Alam and Khan, Alam and Khattak, Muhammad Muzaffar Ali Khan and Khattak, Mohammad Saeed (2003) Formulation and nutritional facts in respect of bakery products of Peshawar and Mardan divisions. Sarhad Journal of Agriculture, 19 (1). pp. 147-154. ISSN 1016-4383 http://www.aup.edu.pk/sja.php
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TX341 Nutrition. Foods and food supply
spellingShingle	TX341 Nutrition. Foods and food supply Khattak, Iftikhar Alam Khan, Alam Khattak, Muhammad Muzaffar Ali Khan Khattak, Mohammad Saeed Formulation and nutritional facts in respect of bakery products of Peshawar and Mardan divisions
description	Data for ingredients formulation and ingredients composition of eight type of pastries, tour type of cakes, two type of crackers and miscellaneous items like bread (double roti), kheer, bun, cream roll and patties available at the 106 randomly selected baker's shops of Mardan and Peshawar divisions, was collected Chemical composition and caloric values of samples of these products collected from 10% of the selected shops were determined. The average ingredient composition of pastries was 19% sugar, 31% fat and 26% cake. The average ingredient composition of cakes was 43% flour, 19% sugar, 3% milk and 18% fat. The average ingredient composition of cracker was 66% sugar and 14% butter. In cracker cheese, 33% cheese was an additional ingredient. The ingredient composition of the miscellaneous items were 16-52% flour, 7-22 % sugar, 4-28% milk and 4-29% fat. In bread (double roti), 22% egg and in patties 22% meat were the additional ingredients. The protein contents of these products ranged from 3.0% (bread) to 21.0% (patties). The carbohydrate contents ranged from 12.45% (patties) to 56.01% (cream roll). The fat contents ranged from 8.02% (kheer) to 48.361,0 (patties). The other nutrients determined were moisture, (4.17-43.21%.), ash (0.70-1.92%) and fiber (1.55-3.08%). The average energy contents of pastries, cakes, crackers, double roti, kheer, bun, cream roll and patties were 453. 483. 496. 425. 248, 398. 508 and 557 Kcal/100g of the products respectively The data demonstrated that bakery products were low in protein and high in fat. In the light of this research, bakery products should be consumed with care to avoid the over weight and obesity problems.
format	Article
author	Khattak, Iftikhar Alam Khan, Alam Khattak, Muhammad Muzaffar Ali Khan Khattak, Mohammad Saeed
author_facet	Khattak, Iftikhar Alam Khan, Alam Khattak, Muhammad Muzaffar Ali Khan Khattak, Mohammad Saeed
author_sort	Khattak, Iftikhar Alam
title	Formulation and nutritional facts in respect of bakery products of Peshawar and Mardan divisions
title_short	Formulation and nutritional facts in respect of bakery products of Peshawar and Mardan divisions
title_full	Formulation and nutritional facts in respect of bakery products of Peshawar and Mardan divisions
title_fullStr	Formulation and nutritional facts in respect of bakery products of Peshawar and Mardan divisions
title_full_unstemmed	Formulation and nutritional facts in respect of bakery products of Peshawar and Mardan divisions
title_sort	formulation and nutritional facts in respect of bakery products of peshawar and mardan divisions
publisher	Agricultural University, Peshawar
publishDate	2003
url	http://irep.iium.edu.my/1668/ http://irep.iium.edu.my/1668/ http://irep.iium.edu.my/1668/1/Formulation_and_nutritional_facts_in_respect_of_bakery_products_of_Peshawar_and_Mardan_divisions.pdf
first_indexed	2023-09-18T20:09:06Z
last_indexed	2023-09-18T20:09:06Z
_version_	1777407357428432896

Formulation and nutritional facts in respect of bakery products of Peshawar and Mardan divisions

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