Evaluation of biscuits prepared from wheat flour and substituted by different levels of doum (Hyphaene thebaica) flour | ||
| Archives of Agriculture Sciences Journal | ||
| Article 7, Volume 2, Issue 3, December 2019, Pages 89-97 PDF (263.76 K) | ||
| Document Type: Research article | ||
| DOI: 10.21608/aasj.2019.210491 | ||
| Authors | ||
| B. R. Ramadan1; K. S. Fathia2; Manal A. M. Hassan1; A. A. Zaka* 2 | ||
| 1Food Science and Technology Department, Faculty of Agriculture, Assiut University, 71526 Assiut, Egypt | ||
| 2Agricultural Research Center, Giza, Egypt | ||
| Abstract | ||
| Doum (Hyphaene thebaica) fruit flour (DFF) was studied in terms of chemical properties as well as technological processing to prepare wheat flour biscuits containing DFF. Chemical composition results showed that DFF possessed low contents of crude protein and it could be considered as a good source of minerals (Ca, P, Mg, Fe, Cu). The results also indicated that DFF had very good values in terms of crude fiber, total phenolic content, and flavonoid content. The edible portion of doum fruits (DFF) was used to formulate some functional foods. The organoleptic properties of biscuits containing DFF showed that all the biscuits samples were well accepted by the panelists. Generally, doum fruit flour could be used with wheat flour to prepare biscuit characterized with its good sensorial properties, higher nutritive value and healthy as a good source of fiber, minerals, polyphenolic, and flavonoids compounds. | ||
| Keywords | ||
| biscuits; wheat flour; doum; Hyphaene thebaica | ||
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