|
The Development and Evaluation of Nutritional Content of Date Biscuits as Functional Food for Female Worker
|
|
| Author:
|
HASBI IBRAHIM, SYAMSUL ALAM, YESSY KURNIATI, SUTAMARA LASURDI NOOR
|
| Abstract:
|
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.
|
| Keyword:
|
ajwa, biscuit, development, functional, nutrition.
|
| EOI:
|
-
|
| DOI:
|
https://doi.org/10.31838/ijpr/2021.13.02.104
|
| Download:
|
Request For Article
|
|
|