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

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