The Effect of Jujube Fruit Flour on Physical, Chemical, Sensory and Microbial Properties of Biscuits

Background: Due to the nutritional and functional qualities, jujube fruits are a good functional food to be used to augment other diets for individuals with malnutrition conditions including anemic patients, pregnant women, and children. This study evaluated the microbiological, chemical, sensory, and physical characteristics of biscuits enriched with jujube.Methods: The traditional method was utilized to produce four biscuit samples with some modifications in the ratios of jujube powder, wheat flour and the addition of ground sugar, vegan butter, salt, and dry milk. The biscuits were analyzed for their physicochemical properties, sensory assessment, and microbiological analysis including total bacterial count, coliform bacteria, yeasts, and molds.Results: The moisture, ash, protein, fat, carbohydrates, and energy were ۹.۴۰%, ۲.۴۳%, ۵.۲۸%, ۱.۶۴۸%, ۱.۲۵%, and ۳۶۰.۸۸ Kcal, respectively. The diffusion coefficient increased from ۵.۴% to ۷.۶%. A decrease in the total bacterial count from ۱۴×۱۰۴ in the control sample reached to ۳۰, ۵۴, and ۶۰×۱۰۳ when jujube powder was added at concentrations of ۰.۵, ۱.۵, and ۳%. Mold and yeast significantly decreased with addition of jujube powder.Conclusion: Textural characteristics and sensory quality of biscuits were acceptable when enriched with jujube powder. A maximum of ۳% jujube powder was considered desirable to have the best quality for biscuits.

کلیدواژه ها:

Jujube ، Biscuit ، Chemical analysis ، Sensory properties ، Microbial count