Open AccessPHYSICO-CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF BISCUITS ENRICHED WITH DATE POWDER
Author(s) -
Ayaz Ali,
Akhtiar Ali,
Shagufta Naz,
Ali Riaz,
Zulfiqar Ali Mastoi,
Majid Ali,
N. Bashir,
Nighat Din,
Salman Ali
Publication year - 2021
Publication title -
pakistan journal of biotechnology
Language(s) - English
Resource type - Journals
eISSN - 2312-7791
pISSN - 1812-1837
DOI - 10.34016/pjbt.2021.18.1-2.31
Subject(s) - organoleptic , food science , flavor , taste , moisture , vitamin , chemistry , brix , mathematics , sugar , biochemistry , organic chemistry
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