Demand for health-oriented bakery products with high fiber, protein content and antioxidant activity is increasing. Being waste products of food industry, date seeds could be used as a healthy functional food ingredient thanks to their rich antioxidant properties, nutrients and dietary fiber. Thanks to their long shelf-life, cheapness and general acceptability, biscuit is one of the most popular snack foods among all age groups in many countries. On the other hand, they are lacking in several nutrients including some minerals, vitamins, protein and fiber. In this study, biscuits enriched with roasted date seed powder. Date seed powders were incorporated in wheat flours at different concentration. Proximate composition, color values, total phenolic content, antioxidant activity, textural characteristics and sensorial properties were investigated biscuit samples enriched with date seed powder. L* and b values decreased significantly (p≤0.05) as the proportion of date seed powder increased. Addition date seed powder to the biscuit formulation significantly affected the textural properties of biscuit samples (p≤0.05). Hardness and fracturability increased significantly as the proportion of date seed powder increased. On the other hand, antioxidant activity and total phenolic contents increased significantly (p≤0.05) as the proportion of date seed powder increased. Biscuits with higher fiber content and lower fat content prepared by addition date seed powder in the basic formulation.
Anahtar Kelimeler: Biscuit, Date Seed, Functional Food
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