Quality Characteristics of Biscuits Supplemented With Pomace of Pomegranate Seed and Residual of Date Press

The aim of this study was to investigate the effect of replacement of wheat flour (72% ext.) with 20, 25 and 30% pomace of pomegranate seeds or date press powder on physico-chemical and organoleptic properties of sweet biscuit. The obtained data show that both pomace of pomegranate seeds and date press powder contained the highest amount from ether extract, ash and crude fiber. By increasing the percent of replacement with the previous two sources in the produced biscuits lead to increase of ether extract, ash, crude fiber and mineral contents, while crude protein, available carbohydrates and energy were gradually decreased compared with the control sample. Also, the moisture content and water activity values were increased significantly by increasing the replacement percent with pomace of pomegranate seeds or date press powder. During storage period the pH value of biscuit samples was significantly decreased by increasing the replacement percent with pomace of pomegranate seeds or date press powder. Also, results revealed that the pH value of all biscuits samples increased with the increase of storage period up to 6 months. At the same time, both of acid value and proxide value of biscuit samples significantly increased with increasing of storage period up to 6 months. Finally, it could be noted that, sweet biscuits produced by partially replacement of wheat flour with pomace of pomegranate seeds and date press powder until level 30% had characterized with a good sensory properties and acceptability.