Quality attributes of Cookies Fortified with Date Powder | ||||
| Arab Universities Journal of Agricultural Sciences | ||||
| Article 37, Volume 27, Issue 5, December 2019, Page 2539-2547 PDF (1.04 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajs.2020.20760.1136 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Aya Abd EL-Nasser Amin   1; Abdel Fattah Abdel Kareem Abdel Fattah2; Mamdouh helmi El kalyoubi1; Sherif Fathy El-Sharabasy3
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| 1Department of Food Science and Technology, Faculty of Agriculture, Ain Shams University, Cairo, Egypt | ||||
| 2Food Science and Nutrition Department Faculty of Science Taif University Taif, Saudi Arabia | ||||
| 3Center Lab. for Date palm Res. and Development, Agric. Research Center, Giza, Egypt | ||||
| Abstract | ||||
| Date palms (Phoenix dactylifera L.) are important traditional crop, vital component of human diet in the Arab world. It has essential nutrients i.e. (vitamins, minerals, dietary fibers and carbohydrates) and potential health benefits. Date fruit was oven dried and milled. This study aims to evaluate the effect of date powder as a natural sweetener instead of sugar on the proximate chemical composition, physical properties and sensory characterizations of cookies. However, levels of replacement of samany date powder which used in the cookies formula were 5, 10, 20 and 40%. Proximate chemical composition of date Samany date were determined .It was noticed that the moisture percentage was of 54.74%, while the protein and fat contents were found at low levels being 1.61 and 0.77%, respectively. The ash and crude fiber were they constituted 2.36 and 6.51%, respectively. Total sugars were obtained at 47.27%, however, reducing and non – reducing sugar were given at 35.40 and 11.87%, respectively. The obtained results showed that increasing the date powder ratio led to increase total carbohydrates, crude fibers, ash, crude fat, moisture and protein contents. However, physical characteristics of cookies, i.e. thickness, diameter and speed factor of the prepared cookies decreased. The results of organoleptic criteria indicated that color had low score with increasing substitution ratio, on the other hand, both crispiness and texture were affected at 20% and 40% of date powder level. Our findings ascertained that the cookies obtained from 40% date powder had the lowest acceptability. Meanwhile, at substitution ratio of 10%, the quality of cookies was not adversely affected by the color, taste, crispiness, texture, odor and overall acceptability (p ≥0.05), so, it could be suggesting that date palm powder can be used and incorporated in bakery products up to 10% .Finally, it can be concluded that it is highly recommended to use dates powder in the manufacturing of cookies at a commercial scale where the nutritional value of the samples increased by increasing the replacement of date powder. | ||||
| Keywords | ||||
| Date palm; quality of cookies; chemical composition; physical properties; sensory attributes | ||||
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