Chemical, physical and sensory characteristics of biscuits enriched with jujube (Zizyphus lotus L.) flour and fiber concentrate

Abstract

The present study was undertaken to evaluate the effect of partial wheat flour substitution by jujube flour (JF) or jujube fiber concentrate (JFC) (0–15%) on chemical, physical and sensory quality of biscuits. JFC extracted from jujube pulp was characterized by high fiber (89.61% DM) and phenolic (6.8 mg GAE/g) contents and showed good functional properties. Textural characteristics of biscuit doughs weren’t negatively affected by wheat flour substitution. The enriched biscuits with JF or JFC showed improved nutritional quality proved by an increase in dietary fiber, ash and total phenolic contents. No variations were observed for the weight, thickness, diameter and spread ratio of enriched biscuits as compared with the control. Biscuit hardness increased, but L* values decreased significantly with the substitution level. Regardless the JF level, sensory quality of biscuits was acceptable. For JFC, a maximum of 10% can be incorporated to obtain desirable biscuits quality.