Abstract
The study was carried out during 2018 at laboratory of Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam to evaluate the physico-chemical and organoleptic characteristics of biscuits enriched with date powder. The treatments included: T1= 0% without date powder (control), T2= 50% date powder and T2= 100% dates powder. Some chemical parameters were studied which included moisture (%), ash (%), TSS (oBrix), pH value, vitamin C mg g- 1, protein (%), carbohydrates (%), fat (%) and crude fiber (%) per 100 mg. The control (T1) with 0% date powder (control) resulted in 2.44% moisture, 0.30% ash, 9.50°Brix total soluble solids, 5.60 pH value, 16.92 mg/100g vitamin C, 32.61% fat, 0.02 per 100 mg crude fiber, 18.59% protein and 44.37% carbohydrate. The sensorial analysis indicates that numerical high score of color (8.36), flavor (8.60), texture (7.86), taste (8.50) and overall acceptability (8.06) was recorded in biscuits enriched with 100% dates powder followed by biscuits with 50% date powder with average score of color (7.46), flavor (7.53), texture (7.60), taste (7.46) and overall acceptability (7.56
Highlights
Biscuits have always been a popular, appealing food product due to their thrilling and textured features, compactness, convenience and cost competitiveness
Moisture (%): It is evident from the results that the maximum biscuits moisture (3.65%) when the biscuits treated with 100% dates powder, followed by 50% date powder with 2.92% moisture
Ash (%): It is evident from the results that the maximum biscuits ash (0.69%) when the biscuits treated with 100% dates powder, followed by 50% date powder with 0.36% ash
Summary
Biscuits have always been a popular, appealing food product due to their thrilling and textured features, compactness, convenience and cost competitiveness. They have lower moisture content than cakes and bread and are protected from microbiological dam-age and have a longer shelf life. The pulp of mature date fruits contains about 80% sugars on dry weight basis, which being digestive, provide a ready source of energy to the human body. Such fruits can provide about 3,150 calories per kg. The date considered as a nutritious fruit (Anwarul et al, 2012)
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