Preparation and evaluation of brownies soft biscuit from non-wheat flour using date molasses
Hosney, M., Salem, E., Dahab, D. (2023). Preparation and evaluation of brownies soft biscuit from non-wheat flour using date molasses. EKB Journal Management System, 2(2), 110-127. doi: 10.21608/ftrj.2023.319886
Mohamed Hosney; Eman, Salem; Dalia 01006921958 Dahab. "Preparation and evaluation of brownies soft biscuit from non-wheat flour using date molasses". EKB Journal Management System, 2, 2, 2023, 110-127. doi: 10.21608/ftrj.2023.319886
Hosney, M., Salem, E., Dahab, D. (2023). 'Preparation and evaluation of brownies soft biscuit from non-wheat flour using date molasses', EKB Journal Management System, 2(2), pp. 110-127. doi: 10.21608/ftrj.2023.319886
Hosney, M., Salem, E., Dahab, D. Preparation and evaluation of brownies soft biscuit from non-wheat flour using date molasses. EKB Journal Management System, 2023; 2(2): 110-127. doi: 10.21608/ftrj.2023.319886

Preparation and evaluation of brownies soft biscuit from non-wheat flour using date molasses

Food Technology Research Journal
Volume 2, Issue 2, September 2023, Page 110-127  XML PDF (970.29 K)
Document Type: Original Article
DOI: 10.21608/ftrj.2023.319886
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Authors
Mohamed Hosney1; Eman, Salem1; Dalia 01006921958 Dahab email 2
1Bread and Pastry research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
2Bread and pasta research, Food technology research institute
Abstract
The effect of fortification of brownies soft biscuit, which prepared from corn and rice flours as a non-wheat flour with different levels of date molasses (DM) as a natural source of iron and other nutrients on the quality was studied. The results showed that RF+60%DM describing the extreme sensory evaluation points followed by RF+70%DM then CF+60% then CF+70% DM. Physical properties tests of biscuits showed that the volume of biscuits significantly increased (p<0.05) by increasing the ratio of DM up to 60% and 70%. Texture results showed that firmness at zero time were lower for CF+50%DM (14.69), CF+ 60% DM (8.53), RF+ 50% DM (13.22) and RF+ 60% DM (7.74). There is a direct relationship between the increase in the ratio of date molasses and the increase in the values of K, Ca, Mg, Fe, Zn and Mn in produced soft biscuits. Iron contents results of RF+ 70% DM, RF+ 60% DM and CF+ 70% DM were 3.85, 3.67 and 3.35 mg/100 gm biscuit products respectively. They give the highest values of iron contents. Consumed of 100 gm of biscuits made by enrichment with 50 or 60 % of DM in the biscuit's dough give about 26.5 to 34.4 % for adolescent males and 19.5 to 24.5% for adolescent females.
 
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