Nutritional and Sensory Evaluation of Biscuit Prepared using Palm Date Kernels and Olive Seeds Powders

Authors

1 Dept, Fac.Home Econmics, Faculty of Specific Education, Kafrelsheikh Univ. Egypt.

2 lDept, Fac.Home Econmics, Faculty of Specific Education, Kafrelsheikh Univ. Egypt.

Abstract

This study aimed to evaluate the nutritional, physical and sensory properties of biscuit prepared using palm date kernels and olive seeds powders. Three different substituted levels of plant sources (5%, 10% and 15%) were used in preparing biscuit. The chemical composition and minerals of plant sources and prepared biscuit were determined. Bioactive compounds in plant sources were determined. Physical and sensory properties of prepared biscuit were evaluated. Results showed that the content of moisture, protein, ash, fibers, polyphenols, flavonoids, major of minerals in olive seeds powders were higher than palm date kernels, while fat, carbohydrates, saponins, calcium, magnesium content in olive seeds powders were lower than palm date kernels. Nutritive value, physical properties and sensory characteristics were differed by changing the levels of plant sources. The study concluded that utilization of palm date kernels and olive seeds powders improved the nutritional value of biscuit.

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