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SELECTBIO Conferences Technologies for Value Addition in Food Products


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. 

Add to Calendar ▼2017-07-20 00:00:002017-07-21 00:00:00Europe/LondonTechnologies for Value Addition in Food ProductsTechnologies for Value Addition in Food Products in