Quality Evaluation of Cookies Prepared from Garden Cress Seeds and Golden berry Fruits and Its Effect on Iron Deficiency Anemia in Rats

Document Type : Original Article

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Food Sci. Dept. (Rural Home Economics - Food Science and Nutrition), Fac. Agric., Zagazig Univ., Egypt

Abstract

This research was designed to investigate the effect of cookies produced from whole garden cress seeds (WGCS) and golden berry fruits (GBF) on chemical, sensory and antioxidant properties. Effect of feeding with cookie samples on blood picture, biochemical parameters, iron in organs and bone marrow of rats with Fe-deficiency anemia was also assessed. Cookies were prepared by substituting wheat flour by 10%GBF and 5 or 10%WGCS. Results revealed that WGCS contained high values of iron, protein, ash and fiber. While GBF had significant levels of vitamin C, phenolics, flavonoids and antioxidant activity. Cookies containing 10%WGCS and 10%GBF (F4) contained the highest levels of iron (8.1mg/100g), vitamin C (30.71mg/100g), protein (9.27%) and antioxidant activity (23.80%) and this formula was the most acceptable by panelists comparing with all other cookies. The iron value in F4 was 50% higher than control, and vitamin C level was 23-times more than control. Biological results showed that a significant improvement (p < 0.05) in values of hemoglobin, iron, ferritin, protein and glucose in serum and iron in spleen and liver tissues of anemic rats fed on (F4) comparing to positive group. Also, feeding anemic rats on (F4) clarified a remarkable improvement in bone marrow comparing to anemic rats. It could be concluded that cookies prepared using WGCS and GBF might help for the prevention and treatment of anemia, also, could be beneficial for people with malnutrition and diabetes. This study recommends using WGCS with GBF on a commercial scale in food products preparation to combat anemia in Egypt.

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