Organoleptic, antioxidant activity and microbial aspects of functional biscuit formulated with date fruit fibers grown in Qassim Region

Nazeha KHALIL ^**Corresponding author: nazih.khalil@hec.menofia.edu.eg

Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia

Nutrition and Food Sciences Department, Faculty of Home Economics, Menoufia University, Egypt

Alaa ElDein ELBELTAGY

Department of Food Science and Technology, Faculty of Agriculture, Menoufia University, Egypt

Department of Food Science and Nutrition, College of Science, Taif University, Taif, KSA

Thamer ALJUTAILY

Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia

Asmahan ALI

Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia

Mohamed GADALLAH

Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia

Food Science Department, Faculty of Agriculture, Ain-Shams University, Cairo, Egypt

Ethical approval

The authors declare that the current study sensory evaluations were carried out by twenty-member semi trained panels at food science and human nutrition department, Qassim University. Again, all participants gave informed consent via the statement “I am aware that my responses are confidential, and I agree to participate in this study with felling free to withdraw at any time without giving a reason. The study been conducted at Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraidah, Saudi Arabia after being approved from the academic professional committee under the safety and well-being conditions. Also all data collection was performed in accordance with relevant guidelines and regulations after being reviewed and approved from the committee. We confirm that the appropriate protocols for protecting all participants' rights and privacy were utilized during the execution of the research and full disclosure of study requirements. No risks were expected and all the products tested were safe for consumption, then we explained there is no release of participant data without their knowledge and permission.

Conflicts of interest

The authors declare that there is no conflict of interests to influence the work reported in this paper.

Treatments	Total phenolic (mg GAE/g)	DPPH Scavenging activity (%)	Texture
Treatments	Total phenolic (mg GAE/g)	DPPH Scavenging activity (%)	Hardness (n)	Factorability (mm)
Control biscuit	2.47 ± 0.04^d	4.31 ± 0.12^d	14.38 ± 0.74^c	2.36 ± 0.19^b
Biscuits + DFs 5%	7.82 ± 0.05^c	9.59 ± 0.45^c	17.28 ± 0.99^bc	6.14 ± 0.82^a
Biscuits + DFs 10%	9.36 ± 0.32^b	26.72 ± 0.46^b	19.72 ± 1.60^ab	6.01 ± 0.29^a
Biscuits + DFs 15%	13.48 ± 0.66^a	34.95 ± 0.65^a	22.59 ± 0.64^a	6.72 ± 0.30^a

Microbiological levels counted as log cfu/g
Samples	Total Viable count (TVC)	Yeast & Molds	E. coli	Salmonella
Date fruit	4.6 ± 0.06^c	3.8 ± 0.58^b	Nil	Nil
Date paste	5.9 ± 0.05^a	6.0 ± 0.06^a	Nil	Nil
Date powder (DFs)	4.7 ± 0.04^c	5.8 ± 0.09^a	Nil	Nil
Control biscuit	4.8 ± 0.13^c	3.7 ± 0.07^c	Nil	Nil
Biscuit + DFs 5%	4.9 ± 0.04^c	3.9 ± 0.08^b	Nil	Nil
Biscuit + DFs 10%	5.3 ± 0.02^b	4.1 ± 0.06^b	Nil	Nil
Biscuit + DFs 15%	4.9 ± 0.08^c	3.9 ± 0.04^b	Nil	Nil

Samples			Interior color
Control biscuit	8.4 ± 0.16^ab	8.4 ± 0.17^ab	8.4 ± 0.22^b	8.2 ± 0.20^b	8.5 ± 0.17^a	8.3 ± 0.21^bc	8.4 ± 0.16^b
Biscuit +DFs 5%	8.0 ± 0.15^b	8.0 ± 0.16^b	7.9 ± 0.11^c	8.0 ± 0.15^b	8.0 ± 0.14^b	8.7 ± 0.23^ab	7.9 ± 0.10^c
Biscuit +DFs 10%	7.8 ± 0.29^b	8.8 ± 0.13^a	8.9 ± 0.10^a	8.7 ± 0.15^a	8.7 ± 0.15^a	8.2 ± 0.13^c	8.8 ± 0.14^a
Biscuit +DFs 15%	8.8 ± 0.20^a	8.8 ± 0.23^a	7.0 ± 015^d	7.0 ± 0.27^c	7.0 ± 0.38^c	9.0 ± 0.24^a	7.0 ± 0.16^d

Brasil