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

Articles in Press

Document Type : Original Article

Authors

Department of Food Science, College of Agriculture, University of Misan, Iraq

10.30476/ijns.2025.105232.1388

Abstract

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 9.40%, 2.43%, 5.28%, 1.648%, 1.25%, and 360.88 Kcal, respectively. The diffusion coefficient increased from 5.4% to 7.6%. A decrease in the total bacterial count from 14×104 in the control sample reached to 30, 54, and 60×103 when jujube powder was added at concentrations of 0.5, 1.5, and 3%. 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 3% jujube powder was considered desirable to have the best quality for biscuits.

Keywords

International Journal of Nutrition Sciences

Articles in Press, Accepted Manuscript
Available Online from 03 September 2025

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