الفهرس 
AcknowledgementOnly 14 pages are availabe for public view
 |  | from | 131 |  |  |
| | | from | 131 | | |
Abstract
The objective of this study was to determine the quality of food cooked in colored ceramic utensils, comparison to cooked foods in stainless steel (as control). The samples of cooked food were white sauce which made from (butter, flour, milk, salt and ground black pepper), tomato sauce which made of (oil, onions, tomato sauce, ground black pepper and salt), rice with vermicelli which made from (oil, rice, water, broken vermicelli pasta and salt), vegetable soup which made from (potatoes, carrots, squash , celery, salt, ground black pepper and chicken broth ,water), green beans in tomato sauce which made from(butter, onion, garlic, tomatoes sauce, green beans, ground black pepper, water and salt), spinach which made of ( rice, spinach, butter, onion, salt, garlic, ground black, tomatoes sauce and parsley), freezing okra which made from (okra, boiled water, sodium bicarbonate), beef shawarma which made of (meat, onion, garlic, yogurt, salt, black pepper, cumin, lemon, vinegar, tomato, oil and green pepper), strawberry jam which made from (strawberries, suger and lemon).The chemical composition and sensory evaluation of cooked foods were determined. The yield of studied products expressed as serving each serving size of cooked products was 100 gram were (white sauce 4 serving, tomato sauce 3serving, vegetable soup 7 serving , rice with vermicelli 6 serving , green beans in tomato sauce 6 serving, spinach 5.5 serving, freezing okra 2.5 serving , beef shawarma 4 serving and strawberry jam 3 serving).
The caloric value and heavy metals of cooked food in stainless steel and colored ceramic utensils on wet/weight basis were evaluated.
Sensory evaluation of studied products were evaluated in terms [color, taste, flavour, texture, appearance, chewing, odor and the overall acceptability].
The results showed significant differences at (P<0.05) in different food cooked in stainless steel and colored ceramic utensils.
White sauce was the lowest in crude fiber compare with another samples. Tomato sauce was the lowest in carbohydrates compare with another samples. Vegetable soup was the lowest in crude fat and protein compare with another samples. White sauce and vegetable soup were rich in carbohydrates compare with tomato sauce. Rice with vermicelli was the highest in moisture, but was the lowest in Ash compare with another samples. Green bean in tomato sauce was the lowest in moisture, crude fat, protein and carbohydrate, while was the highest in ash and crude fiber compare with spinach. Spinach was the highest in moisture, crude fat, protein and carbohydrate, but was the lowest in ash and crude fiber compare with green beans in tomato sauce. Freezing okra was the lowest in moisture compare with another samples. Beef shawarma was the highest in crude fat, ash, protein and crude fiber compare with another samples. Strawberry jam was the highest in carbohydrates compare with another samples.
Highest yield was provided by vegetable soup and white sauce (1.67 and 1.035) respectively. Mean value of lead revealed a significantly difference at (P<0.05) between cooked food in stainless steel utensils and colored ceramic utensils. The level of both heavy metals (cadmium and lead) were higher significantly at (P<0.05) in all foods cooked in colored ceramic utensils than in stainless steel. (Cadmium and lead which may be used in manufacturing the colored ceramic utensils may be utilize in cooked foods). These have different impact on the quality of food .The final product of ceramic utensils is glazed with polymer material. This material contains chemicals and contain color pigment may be some heavy metals as cadmium and lead were used. This study showed that using utensils do not affect organoleptic properties of food such as taste, flavor and appearance. But may have dangerous heavy metals.
Key words: Stainless steel - colored ceramic - heavy metal - white sauce - tomato sauce - vegetable soup - rice with vermicelli- green beans in tomato sauce- spinach- freezing okra- beef shawarma - strawberry jam.