THE EFFECT OF ADDING CARROT PEEL FIBERS AND VITAMIN A ON IRON BIOAVILABILITY IN BISCUITS

Abstract

The present work aimed to study the possibility of preparing biscuit samples made from wheat flour substituted with different levels of carrot peels 5%, 10%, 15% and 20% as a source of fibers and vitamin A. Raw materials and biscuits were analyzed chemically, physically, rheologically and organoleptically. Iron bioavailability also evaluated. The obtained results showed significant differences in moisture, protein, fat, fibers, ash and vitamin A contents in raw materials and all biscuit samples, while there were no significant differences in total carbohydrates of all biscuit samples. Biscuit sample contained 15% carrot peels showed the highest levels of Fe, Ca, and Cr significantly. Evaluation of organoleptic properties indicated that the best two samples were biscuit samples substituted with 10% and 15% carrot peels, respectively. Hematological measurements and biological results showed that biscuit samples of 10% carrot peels produced high levels of blood heamoglobin (13.40g/dl), hematocrit (43.82%), RBCs (4.980millions/ml3) and serum iron (184.00µg/dl). Generally, biscuit samples contained up to 10% carrot peels in the presence of vitamin A showed good results.