Abstract
Because of the malnutrition in Egyptian children, especially in the more poverty governorate, the country’s plan is to prepare school meals for primary stage children within the Egyptian school feeding project, Ministry of Agriculture and Land Reclamation. These meals must meet with the requirements of calories and major food elements. This study was aimed to prepare and evaluate five meals made from (A, B, C, D and E) formulas containing margarine, yellow butter or their blends as a source of fat content. Formula A contained 100% yellow butter, while formula B contained 80:20, formula C contained 50:50, formula D contained 20:80 butter to margarine, respectively and formula E contained 100% margarine. Results showed that acid, peroxide and iodine values of margarine were higher than those of butter. The content of total unsaturated fatty acids (TUFA) was higher in margarine than in butter. Also, UFA/SFA ratio was higher in margarine than in butter. Whereas, the content of saturated fatty acids was higher than unsaturated fatty acids in all prepared formulas except for formula C. Formula C had higher content of unsaturated fatty acids (C16:1, C18:1, C18:2 and C18:3) than other formulas especially linoleic acid (17.057%). Formulas C, D and E had higher content in C18:1 (32.44, 32.45 and 31.96, respectively) than other formulas. While, the UFA/SFA ratio was higher in formula C (1.00) than in other formulas. Therefore, the prepared formula C which contained1:1 butter and margarine was considered the best, suitable and healthier one for Egyptian school children aged between 6 and 12years.
Published Version
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