Value Addition of Biscuit by Using Seed Powder of Date Fruit (Phoenix Dactylifera)
Vinita , Ph.D Scholar, Chaudhary Charan Singh Haryana Agricultural University
The present
investigation was conducted to evaluate the value addition of biscuit prepared
by using seed powder of date fruit. The seed powder incorporated in biscuit at
5, 10 and 15% levels. The powder of seeds obtained from four varieties of date
fruit, namely Hillawi, Khadrawi, Medjool and Shamran were used for preparation
of biscuit. Control
biscuit had significantly (P<0.05) higher (4.19%) moisture content as
compared to biscuits of varieties Medjool (3.50%), Khadrawi (3.49%), Shamran (3.49%)
and Hillawi (3.90%). It is evident from the data that there was a
non-significant (P=0.05) difference in the crude protein, fat and ash content
of all types of biscuits. The crude fiber content of all the seed powder
supplemented biscuits was significantly (p=0.05) higher than control biscuit. Overall,
it was observed that supplemented biscuits prepared from seed powder of all the
varieties were acceptable in terms of all the sensory characteristics.
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