Abstract
Background and Objectives: During the initial stages of an emergency, using emergency food products (EFP) is very important due to no access to cooking utensils and appliances, ruin of foundations and displacement of people which uprooted from their homes. The emergency food products (EFP), a term used to cover a range of products such as fortified biscuits, compressed food bars and nutrient dense pastes that are transported easily and can be consumed immediately.
The objective of this project was formulation of emergency biscuit which cover daily requirements to energy, protein and micronutrients and improvement of sensory property of resulting biscuit.
Materials and Methods: In this study, biscuits (with different formulations) were produced according to the EFP nutrients table which prepared by IOM. These emergency biscuits should satisfies all nutrient requirements (energy, protein, vitamins and minerals) for a population of all ages over 6 months for initial crisis phase and appropriate for use as the sole source of food materials for up to 15 days.
For this purpose, five type formulations were prepared and then sample that had better technological feathers was select. Sensory evaluation of the emergency biscuits was performed by a 100 members taste panel that was selected from students and employers of Tabriz University.
Results: The results of the work showed that there was not significant differences between emergency biscuit and convenient biscuit produced by same manufacturer(p>0.05(.
Conclusions: The formulated emergency biscuit had relatively good acceptability and could be used in emergency situations.