Nutrıents Of Bıscuıts, Crackers, Cakes, Bars and Wafers: Proteın, Fat, Moısture, Ash, Carbohydrate and Energy Contents

Abstract

This study was carried out on 84 different products, produced by 6 different firms. Protein, fat, moisture and ash contents of products were evaluated by analysis, carbohydrate and energy contents were evaluated by calculation. Except the fruitful and pasta biscuits the proportion of moisture in biscuits, crackers, bars and wafers were lower than 6%, where as for cakes it was as high as 16.3% to 19.6%. According to the ingredients (fruit, cream, cacao, nut, sesame) contents of products differ in considerable extent. Proportion of fat in biscuits and crackers were between 5.4% to 16.5%, however, for mixed products proportions were between 16.3% to 24.6%. Protein contents of crackers were between 8.4% to 14.5% and were relatively high when compared to other products.