| Autor: |
IBRAHIM, HASBI, ALAM, SYAMSUL, KURNIATI, YESSY, NOOR, SUTAMARA LASURDI |
| Předmět: |
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| Zdroj: |
International Journal of Pharmaceutical Research (09752366); Apr-Jun2021, Vol. 13 Issue 2, p529-535, 7p |
| Abstrakt: |
Dates have many benefits for human health which therefore it is potentially to be functional food. One of the ways to increase the date consumption is to add it into a biscuit's batter. This study aimed to make date biscuits and assess the nutrient contents and its acceptance. The biscuits were made into 4 batter, namely by replacing each into 0%, 10%, 20%, and 40% Ajwa dates on the flour used to make the biscuit dough. Then, we carried out the assessment on view, nutrient contents and biscuit acceptance. The results showed that when the more increasing of the number of the added dates, then the biscuits' protein and iron were rising, while however, fat, carbohydrate and energy dropped gradually. Furthermore, the most good acceptance of the biscuits was 20% Ajwa. it is necessary to test the effectiveness of date biscuits as functional food. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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