Quality Improvement of Biscuits using Citrus Peels and Date Palm Fruits

Abstract

Background: Several studies have been made on the use and function of citrus rind and date fruit and it has been found that they are healthy foods.
Objective: To develop a healthy biscuit incorporated with citrus peels and date fruit powders and also to determine the nutritional composition and sensory quality of the biscuits samples.
Material and Methods: Experimental method was used to produce four samples of biscuits using 10% of three different citrus peels (orange, tangerine and lemon) with date flour blends and the control sample with refined sugar. Production of biscuit samples was done under the same conditions. Proximate and mineral contents were determined using standard methods. Sensory attributes were also evaluated using 50 panelists selected among staff and students of Obafemi Awolowo University, Ile-Ife, using a nine point hedonic scale.
Results: Results showed that the biscuits samples produced with 10% lemon peel powder had the highest protein (18.15 ± 0.05% DM), ash (2.32 ± 0.02 % DM), calcium (8.95 ± 0.00mg/100g), potassium (60.14 ± 0.01mg/100g) and sodium (62.06 ± 0.02 mg/100g) contents and biscuits sample containing 10% orange peel powder had the highest fiber (2.64 ± 0.02% DM) content. The results of the Sensory analysis showed that the biscuits containing 10% lemon peel powder was rated the highest in color (7.88 ± 1.32), flavor (7.68 ± 1.28), texture (7.72 ± 1.31) and overall acceptability (7.60 ± 1.73) .
Conclusion: The incorporation of wheat biscuits with 10% citrus peels powder and 30g date powder indicated an enhanced nutritional value.