Paper Details

Abstract

Despite being locally abundant and nutritionally valuable, Mech-Degla dates are underutilized in food processing. In this study, the potential of Mech-Degla (Phoenix dactylifera L.) date powder as a substitute for refined white sugar in biscuit production was investigated. Biscuits were formulated with 0%, 50%, and 100% replacement levels; quality assessment included physicochemical analyses (moisture, ash, pH, sugars, polyphenols, antioxidant activity) and comprehensive sensory evaluation by a trained panel. Incorporation of date powder led to increased moisture, ash, and polyphenol content, and heightened antioxidant activity, with partial substitution (50%) yielding optimal balance in nutritional value and consumer acceptance. Colorimetric and textural assessments revealed that higher date powder levels further increased redness and hardness, while decreasing brightness and cohesiveness. Shelf-life studies indicated improved product stability for date-enriched biscuits. Overall, these findings demonstrate that replacing refined sugar with Mech-Degla date powder is an effective strategy to upgrade both the nutritional and sensory quality of biscuits while promoting the valorisation of an underexploited Algerian fruit.

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