Quality characteristics of biscuits supplemented with pomace of pomegranate seed and residual of date press
Other Title(s)
خصائص جودة البسكويت المضاف إليه تفل بذور الرمان أو المتبقي من كبس التمر
Joint Authors
Muhammad, Mahmud Hasan
Duwaydar, Muna Mahmud Muhammad
Bahlul, Hammam al-Tukhi Muhammad
al-Mansi, Hamdi Abd al-Latif
Salih, Muhammad Salah Ibrahim
Source
Annals of Agricultural Science, Moshtohor
Issue
Vol. 60, Issue 3 (30 Sep. 2022), pp.855-868, 14 p.
Publisher
Banha University Faculty of Agriculture
Publication Date
2022-09-30
Country of Publication
Egypt
No. of Pages
14
Main Subjects
Topics
Abstract EN
The aim of this study was to investigate the effect of replacement of wheat flour (72% ext.
) with 20, 25 and 30% pomace of pomegranate seeds or date press powder on physico-chemical and organoleptic properties of sweet biscuit.
The obtained data show that both pomace of pomegranate seeds and date press powder contained the highest amount from ether extract, ash and crude fiber.
By increasing the percent of replacement with the previous two sources in the produced biscuits lead to increase of ether extract, ash, crude fiber and mineral contents, while crude protein, available carbohydrates and energy were gradually decreased compared with the control sample.
Also, the moisture content and water activity values were increased significantly by increasing the replacement percent with pomace of pomegranate seeds or date press powder.
During storage period the pH value of biscuit samples was significantly decreased by increasing the replacement percent with pomace of pomegranate seeds or date press powder.
Also, results revealed that the pH value of all biscuits samples increased with the increase of storage period up to 6 months.
At the same time, both of acid value and proxide value of biscuit samples significantly increased with increasing of storage period up to 6 months.
Finally, it could be noted that, sweet biscuits produced by partially replacement of wheat flour with pomace of pomegranate seeds and date press powder until level 30% had characterized with a good sensory properties and acceptability.
American Psychological Association (APA)
Salih, Muhammad Salah Ibrahim& al-Mansi, Hamdi Abd al-Latif& Bahlul, Hammam al-Tukhi Muhammad& Muhammad, Mahmud Hasan& Duwaydar, Muna Mahmud Muhammad. 2022. Quality characteristics of biscuits supplemented with pomace of pomegranate seed and residual of date press. Annals of Agricultural Science, Moshtohor،Vol. 60, no. 3, pp.855-868.
https://search.emarefa.net/detail/BIM-1448451
Modern Language Association (MLA)
Muhammad, Mahmud Hasan…[et al.]. Quality characteristics of biscuits supplemented with pomace of pomegranate seed and residual of date press. Annals of Agricultural Science, Moshtohor Vol. 60, no. 3 (2022), pp.855-868.
https://search.emarefa.net/detail/BIM-1448451
American Medical Association (AMA)
Salih, Muhammad Salah Ibrahim& al-Mansi, Hamdi Abd al-Latif& Bahlul, Hammam al-Tukhi Muhammad& Muhammad, Mahmud Hasan& Duwaydar, Muna Mahmud Muhammad. Quality characteristics of biscuits supplemented with pomace of pomegranate seed and residual of date press. Annals of Agricultural Science, Moshtohor. 2022. Vol. 60, no. 3, pp.855-868.
https://search.emarefa.net/detail/BIM-1448451
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1448451