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Awda, Jasim, Hameed, Hiba, Abed, Ziyad. (1404). Nutritional Quality of Low-Calorie Biscuits Enriched with Date Press Cake. سامانه مدیریت نشریات علمی, 10(3), 429-434. doi: 10.30476/ijns.2025.107662.1518
Jasim M Awda; Hiba Qasim Hameed; Ziyad Asmail Abed. "Nutritional Quality of Low-Calorie Biscuits Enriched with Date Press Cake". سامانه مدیریت نشریات علمی, 10, 3, 1404, 429-434. doi: 10.30476/ijns.2025.107662.1518
Awda, Jasim, Hameed, Hiba, Abed, Ziyad. (1404). 'Nutritional Quality of Low-Calorie Biscuits Enriched with Date Press Cake', سامانه مدیریت نشریات علمی, 10(3), pp. 429-434. doi: 10.30476/ijns.2025.107662.1518
Awda, Jasim, Hameed, Hiba, Abed, Ziyad. Nutritional Quality of Low-Calorie Biscuits Enriched with Date Press Cake. سامانه مدیریت نشریات علمی, 1404; 10(3): 429-434. doi: 10.30476/ijns.2025.107662.1518

Nutritional Quality of Low-Calorie Biscuits Enriched with Date Press Cake

International Journal of Nutrition Sciences
مقاله 7، دوره 10، شماره 3، آذر 2025، صفحه 429-434    اصل مقاله (322.36 K)
نوع مقاله: Original Article
شناسه دیجیتال (DOI): 10.30476/ijns.2025.107662.1518
نویسندگان
Jasim M Awda* 1؛ Hiba Qasim Hameed2؛ Ziyad Asmail Abed1
1College of Agricultural Engineering Sciences, University of Baghdad, Baghdad, Iraq
2Department of biology, College of Education for Pure Science Ibn-Alhaitham university of Baghdad, Baghdad, Iraq
چکیده
Background: Date press cake (DPC) as a fibrous by-product of date syrup contains high levels of dietary fiber, minerals, and antioxidant compounds; while a large volume of it is still discarded. This study assessed the nutritional quality of low calorie biscuits enriched with DPC.
Methods: DPC was added to standard tea-biscuit dough at 0 (Control), 5, 10, 15 and 20% (w/w) concentrations. Dietary fiber, energy (Kcal/100 g), color, and sensory acceptability were measured later. Antimicrobial assay was also undertaken.
Results: Dietary fiber increased from 1.3% (control) to 5.7%, 10.0%, 14.3%, and 18.6% when 5, 10, 15 and 20% concentrations of DPC were added, respectively. The energy decreased from 457.8 Kcal/100 g (control) to 444.4, 430.7, 417.4, and 403.8 Kcal/100 g at 5, 10, 15, and 20% (w/w) concentrations of DPC, respectively. Antimicrobial assay demonstrated dose-dependent inhibitory effects of DPC against food spoilage microorganisms of Escherichia coli, Bacillus subtilis and Saccharomyces cerevisiae with its alcoholic extract (200 mg/mL) and exhibits a strong activity appeared as a12 mm inhibition zone. Sensory evaluation (n=10) showed an overall acceptability and remained high (8 out of 10) at 10% concentration of DPC; but declined markedly at 15% and 20% concentrations.
Conclusion: It was shown that incorporation of DPC into tea-biscuit dough up to 10% (w/w) can effectively increase (3 times) the dietary fiber content, reduce the caloric density (~3%), and retains a high sensory acceptability. Higher levels of ≥15% can impair the color and the texture acceptability. DPC valorization in biscuits was shown to offer an ecofriendly route to reduce agro-industrial waste, enrich bakery products with functional fiber, and contribute to healthier diets.

تازه های تحقیق

Jasim M Awda (Google Scholar)

کلیدواژه‌ها
Date press cake؛ Biscuit؛ Dietary fiber؛ Quality؛ Antimicrobial activity
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