Abstract

This study was conducted to assess the nutritive value of Libyan Airline Snacks in comparison with (Recommended Dietary Allowances) RDA and to conduct sensory evaluation of selected snacks on board the flights. Food samples collected from the catering department of Benina International Airport, Benghazi, Libya for a period of two months. For sensory evaluation of selected snacks, a self administered questionnaire prepared on the basis of the Hedonic scale was distributed by the cabin crew to the passengers traveling on flights from Benghazi to Cairo. Hundred passengers participated in the study. The results on nutritive value of snacks revealed higher amounts of energy, carbohydrates, saturated fat and sodium in comparison with the RDA in most of the snacks. Whereas, the micronutrient content with respect to vitamins, viz., A, E, B vitamins, iron and calcium did not meet the RDA with respect to most of the snacks. Sensory evaluation of snack items revealed that a majority of the travelers disliked slightly or moderately most of the food items except croissant chocolate served as snack. Hence the Airline needs to seriously look into this issue and improve the micronutrient content of snacks, simultaneously reducing the total energy and sodium content, and replacing saturated fat present in the snacks in the best interests of preventing health risks to regular airline passengers. Also the choice of menus and palatability of dishes served in flights needs immediate review.

Key words: Airline meal, nutritive value, RDA comparison, sensory characteristics, traveler evaluation.