Effect of Date Palm Heart (Phoenix dactylifera L.) as a Functional Food Ingredient on Oat Biscuits Properties

This study attempted to produce fiber and protein enriched biscuits with both increasing nutritional value and appealing palatability. The composition of the heart palm powder of Phoenix dactylifera L. var., zaghloul was examined. Date palm heart powder was used to enrich oat biscuits by replacing 2.5 or 5% of wheat flour as one of the biscuit ingredients to improve the sensory and nutritional properties of the biscuits. The biscuits were tested for rheology, sensory properties, chemical composition, baking quality, and color. Compositional analysis of wheat flour,oat flour and date palm heart powder showed that date palm heart powder recorded the highest protein, ash and fiber contents and lowest carbohydrates.Compared to the oat biscuits as a control, the samples enriched with date palm heart powder demonstrated greater amounts of protein,ash and fibers. The additional increment enhanced the arrival time, deceased the water absorption and dough development time, while the best stability time recorded for biscuit dough with 2.5% of heart palm powder. As the addition levels rose, date palm heart powder increased biscuit specific volume and spread ratio. The experimental biscuits with date palm heart powder were darker in color than the control: the lightness (L*) and redness values (b*) decreased as the proportion of date palm heart powder rose. However, the experimental biscuits had a higher level of yellowness (a*). According to the research results, for achieving acceptable biscuits quality and yield nutritious biscuits with outstanding physical properties 2.5% of heart palm powder could be incorporated in oat biscuits formulations.