Organoleptic, antioxidant activity and microbial aspects of functional biscuit formulated with date fruit fibers grown in Qassim Region

Abstract

Al-Qassim is superabundant date fruits production in kingdom of Saudi Arabia (KSA); considers the plentiful region for producing date syrup resulting in massive amounts of crude date fibers (DFs). Current study aimed to valorizes powdered DFs usage by formulating biscuits with different DFs levels (5, 10 & 15%). Chemical compositions, antioxidant activity and total phenolic levels as well as physical and microbiological properties for dough and DFs were evaluated. The quality attributes (physical, texture, microbiological and sensory traits) of formulated biscuits were evaluated. The magnesium was the highest element in DFs powder (124.40 mg/100g) followed by potassium (30.39 mg/100g). Biscuits formulated with 5% DFs had the lowest water activity a w (0.354; P ≤ 0.05) that was increased with 15% DFs. Increasing the DFs substitution level increased the darkness of biscuit crust color. Biscuits with 5% DFs addition showed the lowest total phenolic, scavenging activity (7.82 mg GAE/g & 9.59% respectively) and hardness (17.28). Date fruits had the lowest total viable count (TVC; 4.6 log cfu/g) while Salmonella and E.coli were totally absent. In conclusion, the powdered DFs significantly improved overall acceptability of formulated biscuits at levels up-to 10% and could be recommended for marketplace.

The Potential of Using Bisr Date Powder as a Novel Ingredient in Biscuits Made of Wheat Flour Only or Mixed with Barley

“…A previous study proves the positive correlation between the antioxidant capacity and total phenol concentration in dates [ 49 ]. Therefore, having dates means having good phytochemicals that are very useful for human health, such as decreasing levels of cholesterol, and a decreasing risk of heart disease, and cancer [ 50 , 51 ].…”

“…They expressed it as a new addition with a distinctive flavor that has high acceptability in terms of smell and flavor, which may be due to barley proteins, which are responsible for the palatable flavor. All the sensory parameters (appearance, surface, interior colors, texture, aroma, and taste with their overall acceptability) were the best with the biscuit samples supplemented by 10% date fruit powder [ 51 ].…”

“…A previous study proves the positive correlation between the antioxidant capacity and total phenol concentration in dates [49]. Therefore, having dates means having good phytochemicals that are very useful for human health, such as decreasing levels of cholesterol, and a decreasing risk of heart disease, and cancer [50,51]. The biscuits prepared with 100% wheat flour and 50% wheat and 50% barley flour with 100% bisr date powder had the highest values of phenolic content of 252.20 and 256.38 mg gallic acid/g, respectively.…”

Manufacturing Functional Biscuits for Children and Studying Chemical Analysis, Sensory Characteristics and Storage Period

“…Chemical analysis of the biscuit. The sensory evaluation of the produced biscuit was conducted by 15 residents of the Department of Food Sciences, College of Agriculture at the University of Tikrit, and they expressed their observations on the product through the form given to them by the researchers to know the extent of acceptance of the product after making additions to it, and the results shown in Table 4 had different characteristics between treatments To show significant differences at a significant level of p > 0.05 The color characteristic increased in treatments B and C, reaching 19 in both, while it decreased in the standard treatment to give 16, which is the lowest value among the treatments [13]. As for the tissues of the produced biscuit, the highest value was for treatment C among the treatments, which amounted to 29, but the lowest value was in the standard treatment, which amounted to 26.…”

Harnessing Natural Antioxidants for Enhancing Food Shelf Life: Exploring Sources and Applications in the Food Industry

“…Most studies have been performed to determine the use of natural antioxidants in the food industry. Natural antioxidants in non-animal origin food are, for example, elder (Sambucus nigra L.) in chocolate-covered gingerbread cookies [13], Arbutus unedo and Diospyros kaki fruits, Myrtus communis berry extract, Acca sellowiana, or Crocus sativus flower for apple juice enrichment [14]. Furthermore, research on antioxidants used in the food industry has begun since 1996, but the largest number of works in this field has appeared in the last 3 years.…”