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 aw (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.