Chemical and Sensory investigations of Some commercial and Home-made products

Abstract

The food we eat is one of the most important issues in modern society, and it is attracting increasing the attention of public agencies. When fast food is ingested frequently, the excess fat, simple carbohydrates, and processed sugar contained in junk food raise the risk of obesity, cardiovascular disease, and many other chronic health disorders. In addition to high prices for fast foods. Overall, our findings suggest that increases in the supply of fast food restaurants have a significant effect harmful. Therefore, in this study, we have produced home-made types of fast food, such as (Chicken burger sandwich, Beef burger sandwich, French fries, KFC and KZB sandwich). In this investigation, we performed chemical composition, fatty acid analysis, and sensory evaluation of both homemade and restaurant made sandwiches. It was noted that there is an increase in the content of protein, carbohydrates, fiber, and moisture. Moreover, there are a decrease in the content of fat and ash, the amount of calories as well as a decrease in the percentage of saturated fatty acids, in sandwiches prepared at home when compared to the ones prepared in the restaurant. Furthermore, it was found that it was an increase in the consumer's accepts in general than the products prepared in restaurants.