Production and evaluation of powders of three varieties of dates and studying nutritional quality indicators of biscuit fortified with date powder (Khalas variety)

Abstract

This study investigated the preparation of three different varieties of date fruit powder (Phoenix dactylifera) such as (Khalas, Khidri, and Rutab Al-Sukkari), which are available in the Damascus local market, and studied their antioxidant activity, total phenol content, moisture, ash, and total sugars. The total phenolic content of studied cultivars ranged from (5833.76-7028.82 mg equivalent Gallic acid /100 g dry weight), and the antioxidant activity ranged between (81.79-87%) using the DPPH method. Date powder (Khalas) was used in the preparation of biscuit in proportions ranging from (20-100%). Substituting sugar with date powder resulted in a significant increase in the content of moisture, ash, total phenols, antioxidant activity, and indices (*a, and ∆E*), and a significant decrease in dry matter, total sugars, and color indices (*b, *L, B.I*, C*, h, W.I*, and Y.I*) in biscuit samples compared with the control. It was possible to replace sugar with date powder, at rates up to 60% in biscuits without affecting their sensory quality.