Effect of partial substitution of wheat flour with date powder on biscuit quality

Abdel Moneim E. Sulieman, Mouada K. Masaad, Ali O. Ali

Abstract


In this study, date powder obtained from date (Phoenix dactylifera L.) fruits was used at 5% and 10% replacement levels of wheat flour for production of biscuits. The proximate chemical composition was determined for jawa and gondella date fruit cultivars. The chemical analysis of biscuit supplemented with date powder indicated that the contents of moisture and ash ranged between 3.00+0.09% to 3.8+0.24% and 1.23+0.084% to 1.84+0.084%, respectively, while protein, oil, crude fiber and carbohydrates contents were 10.7+0.084% to 11.9+0.09%, 16.00+0.73% to17.7+0.16%, 1.00+0.22% to 1.9+0.084% and 63.46+0.09% to 66.5+0.18%, respectively. On the other hand, the content of sodium and potassium were within the range of 3.00 to 3.44 and 20 to 32.54 mg/100 g, respectively. The content of iron ranged between 2.00 to 4.70 mg/100 g. Microbial analysis revealed the presence of 5x 105 to 1.8 x 104 c.f.u/gtotal viable count and all biscuit samples were free from moulds and yeasts. The sensory evaluation of the different biscuit samples revealed that there were no significant differences between biscuit made from the different blends of wheat flour and date powder. However, panelists gave higher scores to the 5% date powder (Jawa) than the biscuit made from other blends.


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