Abstract :
Because the malnutrition in Egyptian children, especially in the more poverty governorate, the country plan is to prepare school meals for primary stage children within Egyptian school feeding project, Ministry of Agriculture and Land Reclamation. These meals must be providing with requirements of calories and major food elements. This study was aimed to prepare and evaluate five meals made from (A, B, C, D and E) formulas contained margarine, yellow butter or their blends as a source of fat content. Formula A contained 100% yellow butter, while formula B contained 80:20, formula C contained 50:50, formula D contained 20:80 butter to margarine, respectively and formula E contained 100% margarine. Results showed that acid, peroxide and iodine values of margarine were higher than those of butter. The content of the total unsaturated fatty acids (TUFA) was higher in margarine than butter. Also, UFA/SFA ratio was higher in margarine than butter. Whereas, the content of saturated fatty acids was higher than unsaturated fatty acids inall prepared formulas except for formula C. Formula C had higher content of unsaturated fatty acids (C16:1, C18:1, C18:2 and C18:3) than other formulas especially linoleic acid (17.057%). Formulas C, D and E had higher content in C18:1 (32.44, 32.45 and 31.96, respectively) than other formulas. While, the UFA/SFA ratio was higher in formula C (1.00) than other formulas. Therefore, the prepared formula C which contains 1:1 butter and margarine was considered the best, suitable and healthier one for Egyptian school children aged between 6 and 12 years.
Keywords :
School meals , Butter , Margarine , Fatty acids
