Abstract :
In the present study, the effect of using Turmeric powders (TP) and Clove Powders (CP) at levels 5 and 10% on chemical composition, caloric values, sensory characteristics, physical properties, minerals, phenols, flavonoids, β- carotene content of prepared snacks were evaluated. Peroxide values for snacks were measured during storage period for 15 days at room temperature. Results indicated that addition of TP and CP at levels 5 and 10% increased the amount of ash, fibers, carbohydrate, minerals, total phenols, total flavonoids and β- carotene in prepared snacks samples, while protein and fat content decreased compared with control. Utilization of TP and CP in preparing resulted in delayed rancidity and improved shelf life of snacks. Total calories of snacks decreased with both TP and CP, while increased in control. Nutritional value of prepared snacks improved with using TP and CP. All prepared snacks samples were accepted. Sensory characteristics and physical properties were differed by changing TP and CP levels. It was concluded that utilization of TP and CP improved nutritional value s and increased shelf life of snacks and are recommended to be used as food additives to gain nutritional and healthy benefit.