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

Al-Qassim is superabundant date fruits production in kingdom of Saudi Arabia (KSA); considers the plentiful region for producing syrup resulting massive amounts crude fibers (DFs). Current study aimed to valorizes powdered DFs usage by formulating biscuits with different levels (5, 10 & 15%). Chemical compositions, antioxidant activity and total phenolic as well physical microbiological properties dough were evaluated. The quality attributes (physical, texture, sensory traits) formulated magnesium was highest element powder (124.40 mg/100g) followed potassium (30.39 mg/100g). Biscuits 5% had lowest water aw (0.354; P ≤ 0.05) that increased 15% DFs. Increasing substitution level darkness biscuit crust color. addition showed phenolic, scavenging (7.82 mg GAE/g 9.59% respectively) hardness (17.28). Date viable count (TVC; 4.6 log cfu/g) while Salmonella E.coli totally absent. In conclusion, significantly improved overall acceptability at up-to 10% could be recommended marketplace.