Using Lemongrass in Functional Food Production

Document Type : Original Article


1 Food Science and Technology, Agriculture Industrialization Unit, Desert Research Center, Cairo, Egypt

2 Animal and Fish Production Department, Faculty of Agriculture, Alexandria University, Egypt


Children suffer from malnutrition and mineral deficiency, which leads to many diseases, the most important of which is a lack of growth and concentration. Children love cookies because they are easy to carry as a daily breakfast in schools. Therefore, we tried to fortify the cookies with lemongrass because of its health benefits, it contains 1607.545 (mg GAE/100 g) phenols, which can fight free radicals resulting from exposure to various types of environmental pollution. A percentage of crude fibers, protein and carbohydrates were 27.38%, 7.92% and carbohydrates 53.68%, respectively. 
A percentage of crude fibers 27.38%, protein 7.92% and carbohydrates 53.68%.
Lemongrass contains many minerals, of which are aluminum 95.75 mg/100 g, calcium 804.5 mg/100 g, copper 18.76 mg/100 g, iron 71.54 mg/100 g, magnesium of 267.7 mg/100 g, manganese 4.5 mg/100 g, silicon 89.61 mg/100 g, strontium 8.55 mg/100 g, and zinc 11.78 mg /100 g. The sensory evaluation of prepared cookies was evaluated in terms of its sensory properties. The results showed that adding the following concentrations of lemongrass powder at 5%, 10% and 15% and comparing them with the control improved the flavor. That is the general approval of the arbitrators for the control, then the concentration of 5%, then 10%, then 15%, respectively.


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