生产过剩的日期水果与有限的工业利用导致大量的浪费和损失,特别是在被称为bisr的日期到期的早期阶段。本研究旨在研究不同浓度(25%,50%,和100%)作为天然甜味剂代替糖和大麦粉作为膳食纤维的来源,维生素,在7、14和21天的储存期内,饼干生产中的矿物质代替小麦粉(50%)。分析表明,比斯铝-哈拉斯粉末样品的水分含量为11.84%,灰分含量为2.30%,粗纤维含量为10.20%。此外,蛋白质含量低(2.50%),脂肪含量低(0.77%),总碳水化合物为82.59%。饼干生产中BisrAl-Khalas的逐渐替代导致水分增加,灰,脂肪,蛋白质,粗纤维,和铁含量,以及总碳水化合物百分比的减少。BisrAl-Khalas粉末的化学分析表明抗氧化剂含量很高,含248.49毫克没食子酸/克酚类化合物,31.03毫克槲皮素/克黄酮类化合物,抗氧化活性为42.30%,如DPPH试验所示。过氧化物含量为0.009mg当量/kg。与不含BisrAl-Khalas的样品相比,具有不同比例的BisrAl-Khalas的饼干样品显示出改善的抗氧化能力,随着储存期间更换百分比的增加,电阻增加。物理属性,如直径,高度,和价差百分比,以及颜色等感官特性,风味,香气,和味道,随着混合物中BisrAl-Khalas的含量升高,显着增强。用100%纯BisrAl-Khalas粉末强化的饼干样品被发现不太令人满意,而具有25%取代度的样品对感官性能没有负面影响。此外,丙烯酰胺和羟甲基糠醛(HMF)在不同浓度的Bisr粉和饼干样品中未检测到(25%,50%,和100%)。总之,研究表明比斯·哈拉斯粉末,未充分利用的废物,由于其强大的抗氧化活性,具有高营养价值和延长的储存期,因此有可能为商业饼干生产增加价值。
An overproducing date fruit with limited industrial utilization leads to significant waste and losses, especially in the early stage of date maturity known as bisr. This study aimed to investigate the potential use of bisr date powder (BDP) at different concentrations (25%, 50%, and 100%) as a natural sweetener instead of sugar and barley flour as a source of dietary fiber, vitamins, and minerals instead of wheat flour (50%) in biscuit production over storage periods of 7, 14, and 21 days. The analysis revealed that the bisr Al-Khalas powder sample had a moisture content of 11.84%, ash content of 2.30%, and crude fiber content of 10.20%. Additionally, it had a low protein (2.50%) and fat (0.77%) content, with total carbohydrates at 82.59%. The gradual substitution of bisr Al-Khalas in biscuit production resulted in an increased moisture, ash, fat, protein, crude fiber, and iron content, as well as a decrease in total carbohydrate percentage. A chemical analysis of bisr Al-Khalas powder demonstrated high levels of antioxidants, with 248.49 mg gallic acid/g of phenolic compounds, 31.03 mg quercetin/g of flavonoids, and an antioxidant activity ranging from 42.30%, as shown by the DPPH test. The peroxide content was 0.009 mg equivalent/kg. Biscuit samples with different proportions of bisr Al-Khalas showed an improved resistance to oxidation compared to samples without bisr Al-Khalas, with increased resistance as the percentage of replacement increased during storage. Physical properties such as the diameter, height, and spread percentage, as well as organoleptic properties like color, flavor, aroma, and taste, were significantly enhanced with higher levels of bisr Al-Khalas in the mixture. Biscuit samples fortified with 100% pure bisr Al-Khalas powder were found to be less acceptable, while samples with a 25% substitution did not negatively impact sensory properties. In addition, acrylamide and hydroxymethylfurfural (HMF) were not detected in bisr powder and biscuit samples prepared at different concentrations (25%, 50%, and 100%). In conclusion, the study suggests that bisr Al-Khalas powder, an underutilized waste product, has the potential to add value to commercial biscuit production due to its high nutritional value and extended storage period resulting from its potent antioxidant activity.