Sensory characteristics and nutrient composition of biscuits prepared by using seed powder of date fruit (Phoenix Dactylifera)
Vinita, Darshan Punia
The present investigation was conducted to evaluate the suitability of date seed powder for preparation of biscuits and to study their sensory characteristics and nutrient composition. The powder of seeds obtained from four varieties of date fruit, namely Hillawi, Khadrawi, Medjool and Shamran were incorporated in biscuits at 5, 10 and15% levels. The findings of the study showed that the mean scores of organoleptic acceptability of control and Type-1 (5% seed powder supplementation) biscuits fell in the category of ‘like very much’, Type-2 (10% seed powder) fell in the category of ‘like moderately’ and Type-3 (15% seed powder) fell in the category of ‘like slightly’. The results of sensory evaluation of products showed that seed powder could be incorporated upto the level of 5%. The nutrient composition of the products revealed that all the supplemented biscuits had higher amount of crude fiber as compared to their respective controls.