Ahmed Al-Yassin Al-kashami(1), Rawaa H. Tlay*(2) and Haider Al-Maamouri(3)
(1). Department of Food Science, Faculty of Agriculture Engineering.
(2). Department of Food Science, Faculty of Agriculture Engineering, Damascus University, Damascus, Syria.
(3). Department of Life Science, Faculty of Education for Pure Sciences, Wasit University, Iraq.
(*Corresponding author: Assistant Professor, Dr. Rawaa H. Tlay, E-mail: rawaa.tlay@damascusuniversity.edu.sy, rawaa751@gmail.com).
Received: 5/2/2025 Accepted: 16/3/2025
Abstract:
This research was carried out in the laboratories of the Department of Food Science, Faculty of Agricultural Engineering – Damascus University, in the period between 2023-2024, the research aimed to prepare the powder of three varieties of low-quality dates (Burim, Zuhdi, Al-Dairi) and study its chemical composition and use it as an alternative to sugar in the manufacture of biscuits and show its effect on physical properties, sensory indicators and color indicators for processed biscuit samples, as sugar was replaced with date powder in proportions of (15, 30, 100)%. The results of the research showed that the prepared date powders contain high levels of carbohydrates ranging from (89.33 – 91.23)%, which can be a source of sweetening well, and the results indicated that the increase in the percentage of replacement gradually from (15 – 100) % led to a decrease in the diameter of the samples of manufactured biscuits, which ranged between (30.11 – 32.28 mm) compared to the sample of biscuits control (38.12 mm), on the other hand, the increase in the percentage of replacement had a positive effect in increasing the thickness of the biscuit piece, which ranged Between (5.81-6.32 mm) Compared to the control sample (5.23 mm), as for the expansion coefficient, it was found that the higher the percentage of sugar replaced with date powder, the lower the expansion coefficient (4.73-5.52), while it reached in the control sample (7.25). The addition of date powders to the biscuit samples had a significant effect on the values of color indicators, as with the increase in the percentage of replacement, the degree of darkness of the biscuit color increased, and the biscuit sample manufactured from Zuhdi date powder by (30) % had the best effect in improving the sensory characteristics and general acceptance of the residents.
Keywords: Biscuits, Organoleptic Properties, Physical Properties, Date Powder, Color Indicators.
Full paper in Arabic: PDF