The Effect of Replacing Sugar with Date Powder Produced from Some Libyan Dry Date Varieties on The Quality of Biscuits

Abstract

This study was conducted on dry Libyan dates collected from the markets of Benghazi city due to their abundance and low price. The dry date varieties studied were: Sukkari, Aqadi, Jusmi, Furu', Dry Deglet and Jadgh. They were dried, ground and used as Sweetener ingredients and added to biscuits as a substitute for white sugar(sucrose). The results of the physical tests of biscuits showed an increase in the diameter and thickness of the biscuit pieces when date powder was added. The biscuits to which date powder was added using Furu' variety at 65% gave the highest value, while the Jadgh variety at 65% the lowest value in diameter, and the Furu' and Aqadi varieties gave the lowest value in thickness compared to the control sample. It was also found that adding date powder form all varieties at 100% resulted in a decrease in biscuit diameter and increased thickness compared to the control sample. The results indicated a higher prevalence of biscuit pieces containing 25% date powder (Sukkari, Aqadi, Furu', and Jadgh) compared to the control sample, while the prevalence decreased for the remaining samples. The values of the color estimates of the biscuit pieces expressed as L, a and b showed that the biscuit samples containing 25% date powder of the Deglet Nour and Josmi varieties had an L value equal to the control sample, while a value of the biscuit pieces with 25% date powder of the Sukkari, Aqadi and Foru’ varieties increased compared to the control sample. As for the b value, adding date powder from all varieties at all proportions resulted in a decrease compared to the control sample. Chemical tests of biscuits showed that adding date powder in its various varieties at all proportions led to a significant increase in the water activity and moisture of the biscuits compared to the control sample. Adding date powder resulted in a higher ash content in the biscuits compared to the control sample. The highest ash percentage was in biscuits Furu' variety at 25%, while the ash percentage decreased in biscuit samples with added date powder from Aqadi variety and Jadg varieties at 100%, compared to the control sample. The results showed that adding date powder from all studied varieties at all ratios resulted in a 20% decrease in total sugars compared to the control sample containing 100% sucrose.