Nasr El-Din Mohamed, K., Ahmed Abdel-Moneim, Y., Ashour Mohamed, G. (2022). Adding Coloring Food Powder to some Baking Products as a Small Home Project for University Students. Alexandria Science Exchange Journal, 43(3), 1-22. doi: 10.21608/asejaiqjsae.2022.237430
Khadiga Nasr El-Din Mohamed; Yousria Ahmed Abdel-Moneim; Ghada Ashour Mohamed. "Adding Coloring Food Powder to some Baking Products as a Small Home Project for University Students". Alexandria Science Exchange Journal, 43, 3, 2022, 1-22. doi: 10.21608/asejaiqjsae.2022.237430
Nasr El-Din Mohamed, K., Ahmed Abdel-Moneim, Y., Ashour Mohamed, G. (2022). 'Adding Coloring Food Powder to some Baking Products as a Small Home Project for University Students', Alexandria Science Exchange Journal, 43(3), pp. 1-22. doi: 10.21608/asejaiqjsae.2022.237430
Nasr El-Din Mohamed, K., Ahmed Abdel-Moneim, Y., Ashour Mohamed, G. Adding Coloring Food Powder to some Baking Products as a Small Home Project for University Students. Alexandria Science Exchange Journal, 2022; 43(3): 1-22. doi: 10.21608/asejaiqjsae.2022.237430
Adding Coloring Food Powder to some Baking Products as a Small Home Project for University Students
Department of Home Economics - Faculty of Agriculture - Alexandria University
Abstract
The study aimed to determine the degree of knowledge of student`s about small projects, their attitudes and opinions, identify the “obstacles” that prevent small projects , The study used the descriptive and analytical approach, and a questionnaire was prepared and applied to a sample of 100 students from the third and fourth grade at the Faculty of Agriculture, Alexandria University. The study found a number of results, including: The degree of Student`s knowledge about small projects was moderate by 76%, the have moderate attitudes toward small projects by 72%, and a third of students (33%) knew that there are many “obstacles” Preventing small projects. The research results showed that by studying the organo-organoleptic properties of the biscuit product fortified with carrot powder, the produced sample was preferred in terms of color, texture, aroma, taste, flavor and general acceptability. The differences were very significant with respect to color, texture and general acceptability, as the value of "T" was 3.111, 2.896 and 4.363. The differences were significant with respect to flavor and taste, where the value of "T" was 2.152 and 2.097 at a probability level 0.05. As for the biscuit fortified with spinach powder, the produced sample was preference in terms of color, texture, aroma, taste, flavor and general acceptability. The differences were very significant for both color, flavor and general acceptance, and the value of "T" was 3.082, 3.446 and 2.926 respectively, at a probability level of 0.01, the differences were not significant with respect to texture, aroma and taste. As for the beet powder fortified biscuit, the produced sample was preference in relation to both color and aroma, taste, flavor and general acceptability. 2.680 was at a probability level 0.01, and the differences were significant with respect to flavor and general acceptability, as the value of “T” was 2.138 and 2.542 at a probability level of 0.05. The differences were not significant with respect to texture, smell and taste. The research results showed that for the cake fortified with carrot powder, the preference was for the sample produced in terms of color, taste and general acceptability. The differences were very significant with respect to texture and taste as the value of "T" was 3.344 and 3.189 respectively, at a probability level of 0.01 as for the general acceptance it was The differences were significant, as the value of "T" was 2.445 at a probability level of 0.05. As for the cake fortified with spinach powder, the preference for the sample produced was in terms of color, texture, aroma, taste, flavor and general acceptance, the significant differences were significant with respect to color and general acceptance, where the value of "T" was 3.943. And 4.472 respectively, at a probability level 0.001, the differences were significant with respect to taste, as the value of “T” was 2.793 significant at a probability level of 0.05. And the general acceptance, where the value of "T" was 2.668 and 3.655 respectively, at a probability level of 0.01. The differences were significant for smell and taste, where the value of "T" was 2.46 and 2.584 respectively at a probability level. 0.05.
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