PHYSICO-CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF BISCUITS ENRICHED WITH DATE POWDER

Ayaz  Ali; Aasia Akbar  Panhwar; Akhtiar  Ali; Shagufta  Naz; Riaz Ali; Zulfiqar Ali  Mastoi; Majid Ali; Nazia  Bashir; Nighat Din; Salman Ali

doi:10.34016/pjbt.2021.18.1-2.31

Authors

Ayaz Ali Department Agriculture and cooperative Department Balochistan (Research wing),
Aasia Akbar Panhwar Institute of Food Science and Technology, Sindh Agriculture University Tandojam, Sindh, Pakistan
Akhtiar Ali Ph.D Schallor biejing university China.
Shagufta Naz Agriculture Officer Agriculture Department balochitsan
Riaz Ali Department Agriculture and cooperative Department Balochistan (Research wing)
Zulfiqar Ali Mastoi Department Agriculture and cooperative Department Balochistan (Research wing),
Majid Ali Agriculture Officer Agriculture Department balochitsan.
Nazia Bashir 2Agriculture Officer Agriculture Department balochitsan
Nighat Din Department Agriculture and cooperative Department Balochistan (Research wing)
Salman Ali Agriculture University Tando Jam Sindh

DOI:

https://doi.org/10.34016/pjbt.2021.18.1-2.31

Keywords:

physico-chemical, organoleptic characteristics of biscuits,

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