Nutrıents Of Cereal Products Lıke Specıal Purpose Bıscuıts, Bread Stıck (Dry Form), Grıssını And Toasted Bread: Proteın, Fat, Moısture, Ash, Carbohydrate and Energy Contents

Abstract

This study was carried out on 31 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. All of the products except bread stick (6.6%) and toasted bread with bran (6.7%) have moisture values below 6%. It was found that toasted bread with bran had the highest protein value (19.3%) and the product with soy had the highest fat (25.2%) and energy (509 kcal/100 g) values. Ash contents were 1.9% for biscuits with bran and 1.8% for toasted bread with bran which were higher than special purpose biscuits.