Formulation and quality assessment of wheat germ and date powder-enriched biscuits: Rheological, textural, and microstructural properties
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Keywords
Abstract
This study examines the incorporation of wheat germ (WG) and date powder (DP) into biscuit formulations to enhance their nutritional, rheological, and sensory properties. WG partially replaced wheat flour, while DP substituted sugar at different levels. Rheological analyses showed that WG increased dough strength and water absorption but lowered extensibility, whereas DP improved moisture retention and moderated the structural effects of WG. Both ingredients enhanced the nutritional profile by increasing dietary fiber, protein, and mineral contents. Texture and color analyses indicated that DP led to darker coloration due to Maillard reactions, while WG contributed to greater hardness. Moderate levels of both ingredients improved the biscuit’s internal structure and sensory acceptability. The optimized formulation provided a desirable balance of texture, flavor, and nutritional improvement. Overall, this study presents an approach to devel-oping functional bakery products by combining cereal by-products with natural sweeteners, supporting sus-tainable and health-focused food design.
Riferimenti bibliografici
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Al-Marazeeq, K. M., & Angor, M. M. (2017). Chemical characteristic and sensory evaluation of biscuit enriched with wheat germ and the effect of storage time on the sensory properties for this product. Food and Nutrition Sciences, 8(2), 189–195. https://doi.org/10.4236/fns.2017.82012
Amin, A. A. E. N., Abdel Fattah, A. F. A. K., & El-Sharabasy, S. F. (2019). Quality attributes of cookies fortified with date powder. Arab Universities Journal of Agricultural Sciences, 27(5), 2539–2547. https://doi.org/10.21608/ajs.2020.20760.1136
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Barakat, H., & Alfheeaid, H. A. (2023). Date palm fruit (Phoenix dactylifera) and its promising potential in developing functional energy bars: Review of chemical, nutritional, functional, and sensory attributes. Nutrients, 15(9), 2134. https://doi.org/10.3390/nu15092134
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Adebiyi, J. A., Obadina, A. O., Adebo, O. A., & Kayitesi, E. (2017). Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour. Food Chemistry, 232, 210–217. https://doi.org/10.1016/j.foodchem.2017.04.020
Adebiyi, J. A., Obadina, A. O., Mulaba-Bafubiandi, A. F., Adebo, O. A., & Kayitesi, E. (2016). Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit. Journal of Cereal Science, 70, 132–139. https://doi.org/10.1016/j.jcs.2016.05.026
Abdelmegiud, M. H. (2024). Effect of sugar replacing with various proportions of balady date powder on biscuits quality properties. Assiut Journal of Agricultural Sciences, 55(4), 61–79. https://doi.org/10.21608/ajas.2024.314545.1394
Aider, M., & Barbana, C. (2013). Rheological properties of water-insoluble date fiber incorporated wheat flour dough. LWT – Food Science and Technology, 51(2), 433–438. https://doi.org/10.1016/j.lwt.2012.11.018
Al-Marazeeq, K. M., & Angor, M. M. (2017). Chemical characteristic and sensory evaluation of biscuit enriched with wheat germ and the effect of storage time on the sensory properties for this product. Food and Nutrition Sciences, 8(2), 189–195. https://doi.org/10.4236/fns.2017.82012
Amin, A. A. E. N., Abdel Fattah, A. F. A. K., & El-Sharabasy, S. F. (2019). Quality attributes of cookies fortified with date powder. Arab Universities Journal of Agricultural Sciences, 27(5), 2539–2547. https://doi.org/10.21608/ajs.2020.20760.1136
Amr, A., Saleh, M., Taibi, A., & Alkhamaiseh, A. (2023). Effect of wheat bran levels and particle size on the rheological properties of wheat flour dough. Jordan Journal of Agricultural Sciences. https://doi.org/10.35516/jjas.v19i1.155
Anonymus. (1991). TS 2383 Bisküvi – Tanım ve Özellikler. Türk Standardları Enstitüsü (TSE), Ankara, Türkiye.
Barakat, H., & Alfheeaid, H. A. (2023). Date palm fruit (Phoenix dactylifera) and its promising potential in developing functional energy bars: Review of chemical, nutritional, functional, and sensory attributes. Nutrients, 15(9), 2134. https://doi.org/10.3390/nu15092134
Baş, A., & El Nehir, S. (2022). Nutritional evaluation of biscuits enriched with cricket flour (Acheta domesticus). International Journal of Gastronomy and Food Science, 29, 100583. https://doi.org/10.1016/j.ijgfs.2022.100583
Boukid, F., Folloni, S., Ranieri, R., & Vittadini, E. (2018). A compendium of wheat germ: Separation, stabilization and food applications. Trends in Food Science & Technology, 78, 120–133. https://doi.org/10.1016/j.tifs.2018.06.001
Blanco Canalis, M. S., León, A. E., & Ribotta, P. D. (2017). Effect of different fibers on dough properties and biscuit quality. Journal of the Science of Food and Agriculture, 97(5), 1607–1615. https://doi.org/10.1002/jsfa.7909
Demiray, E. (2015). Havuç ve kırmızı biberlerin farklı kurutma yöntemleri ile kurutulması ve kuruma karakteristiklerinin ve bazı kalite özelliklerindeki değişimin modellenmesi (Doktora tezi). Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Denizli. http://acikerisim.pau.edu.tr:8080/xmlui/bitstream/handle/11499/1624/Engin%20Demiray.pdf?sequence=1&isAllowed=y
Deshmukh, A. S., Raj, J. D., & Immanuel, G. (2023). Impact of pretreatment of garden cress seed on rheological properties for bread dough. International Journal of Plant & Soil Science. https://doi.org/10.9734/ijpss/2023/v35i224138
Deshmukh, A. S., Raj, J. D., & Immanuel, G. (2024). Rheological properties of bread dough enriched with ground, toasted and sprouted chia seeds. Asian Journal of Microbiology, Biotechnology & Environmental Sciences. https://doi.org/10.53550/ajmbes.2024.v26i01.011
Dossa, S., & Rivis, A. (2024). Functional foods and bakery products: A review. Journal of Agroalimentary Processes and Technologies, 30(2), 104–114. https://doi.org/10.59463/japt.2024.2.04
Elkatry, H., Almubarak, S. E. H., Mohamed, H. I., Ramadan, K. M. A., & Ahmed, A. R. (2024). The potential of using Bisr date powder as a novel ingredient in biscuits made of wheat flour only or mixed with barley. Foods, 13, 1940. https://doi.org/10.3390/foods13121940
El-Sharnouby, G., Aleid, S., & Al-Otaibi, M. M. (2012). Nutritional quality of biscuit supplemented with wheat bran and date palm fruits (Phoenix dactylifera L.). Food and Nutrition Sciences, 3, 322–328. https://doi.org/10.4236/FNS.2012.33047
Giuberti, G., Fortunati, P., Daminati, M. G., Cominelli, E., Pilu, R., Pagliarini, E., Toschi, I., Laureati, M., & Sparvoli, F. (2016). Exploitation of common bean flours with low antinutrient content for making nutritionally enhanced biscuits. Frontiers in Plant Science, 7, Article 928. https://doi.org/10.3389/fpls.2016.00928
Hamza, H., Villa, S., Torre, S., Marchesini, A., Benabderrahim, M. A., Rejili, M., & Sebastiani, F. (2023). Whole mitochondrial and chloroplast genome sequencing of Tunisian date palm cultivars: Diversity and evolutionary relationships. BMC Genomics, 24(1), 772. https://doi.org/10.1186/s12864-023-09872-7
Hedayati, S., & Niakousari, M. (2018). Microstructure, pasting and textural properties of wheat starch–corn starch citrate composites. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2018.02.024
Hidalgo, A., Brandolini, A., Čukelj Mustač, N., & Hribar, J. (2019). Antioxidant properties and heat damage of water biscuits enriched with sprouted wheat and barley. LWT – Food Science and Technology, 114, 108423. https://doi.org/10.1016/j.lwt.2019.108423
Hou, G. G., & Srinivasan, M. (2011). Wheat germ lipoxygenase: Its effect on dough rheology. Journal of Food Quality, 34(4), 257–266. https://doi.org/10.1080/10942912.2011.607932
Ismail, N., Elhassaneen, Y., & El Kholey, H. M. (2024). Effect of mixing date seed powder with wheat flour on the rheological parameters, nutrients, bioactive compounds content, and antioxidant activity of the Egyptian Balady bread. Alexandria Science Exchange Journal. https://doi.org/10.21608/asejaiqjsae.2024.378235
Izhevska, O. (2019). Investigation of the influence of flaxseed meal on the biochemical processes of wheat test. EUREKA: Life Sciences. https://doi.org/10.21303/2504-5695.2019.00990
Jahan, E., Nupur, A., Majumder, S., Das, P. C., Aunsary, L., Aziz, M. G., Islam, M., & Mazumder, M. A. R. (2023). Physico-chemical, textural and sensory properties of breads enriched with date seed powder. Food and Humanity. https://doi.org/10.1016/j.foohum.2023.05.012
Jukič, M., Komlenić, D. K., Mastanjević, K., Lučan, M., Popovici, C., Nakov, G., & Lukinac, J. (2019). Influence of damaged starch on the quality parameters of wheat dough and bread. Ukrainian Food Journal. https://doi.org/10.24263/2304-974x-2019-8-3-8
Kayode, R. M., Egwumah, O. R., Kayode, B. I., & Joshua, V. A. (2024). Physico-chemical, textural and consumers’ acceptability of biscuits made from composite flour of wheat, fermented soybean-hull and date-pulp. Ceylon Journal of Science. https://doi.org/10.4038/cjs.v53i3.8408
Keskin, S. O., Oztürk, S., Sahin, S., Koksel, H., & Sumnu, G. (2005). Halogen lamp–microwave combination baking of cookies. European Food Research and Technology, 220, 546–551. https://doi.org/10.1007/s00217-004-0987-5
Latif Ma, A. (2023). Production of biscuit mixed with date powder. Food Science and Nutrition Technology, 8(1), 000289. https://doi.org/10.23880/fsnt-16000289
Li, C., Dhital, S., Gilbert, R., & Gidley, M. (2020). High-amylose wheat starch: Structural basis for water absorption and pasting properties. Carbohydrate Polymers. https://doi.org/10.1016/j.carbpol.2020.116557
Manohar, R. S., & Rao, P. H. (1999). Effects of water on the rheological characteristics of biscuit dough and quality of biscuits. European Food Research and Technology, 209, 281–285. https://doi.org/10.1007/s002170050342
Nadian, N., Azizi, M., Ahangar, H. A., & Arabi, A. (2022). Comparison of functional and physicochemical properties of quinoa (cultivar TTKK) and wheat (cultivar Pishgam) starches. Food Science and Technology. https://doi.org/10.52547/fsct.19.123.175
Nogueira, A. C., Oliveira, R., & Steel, C. (2020). Protein enrichment of wheat flour doughs: Empirical rheology using protein hydrolysates. Food Science and Technology. https://doi.org/10.1590/fst.06219
Paucar-Menacho, L., Símpalo-López, W. D., Castillo-Martínez, W. E., Esquivel-Paredes, L., Martínez-Villaluenga, C., & Schmiele, M. (2024). Optimization of rheological properties of bread dough with substitution of wheat flour for whole grain flours from germinated Andean pseudocereals. Ciência Rural. https://doi.org/10.1590/0103-8478cr20220402
Pauly, A., Pareyt, B., Lambrecht, M. A., Fierens, E., & Delcour, J. A. (2013). Flour from wheat cultivars of varying hardness produces semi-sweet biscuits with varying textural and structural properties. LWT - Food Science and Technology, 53, 452–457. https://doi.org/10.1016/j.lwt.2013.03.014
Petrović, J., Fišteš, A., Rakić, D., Pajin, B., & Lončarević, I. (2015). Effect of defatted wheat germ content and its particle size on the rheological and textural properties of cookie dough. Journal of Texture Studies, 46(2), 120–130. https://doi.org/10.1111/jtxs.12137
Ranasinghe, M., Alghaithi, M., Mugdil, P., Sundarakani, B., Stathopoulos, C. E., & Maqsood, S. (2025). Fiber and polyphenol enriched biscuits using date palm byproduct: Physiochemical characteristics, sensory properties, in vitro digestion, and storage stability. Journal of Food Science, 90(1), e17667. https://doi.org/10.1111/1750-3841.17667
Ranasinghe, M., Stathopoulos, C. E., Sundarakani, B., & Maqsood, S. (2024). Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit, Part-1: Effects on dough rheology and physical properties of biscuits. Ultrasonics Sonochemistry, 109, 107015. https://doi.org/10.1016/j.ultsonch.2024.107015
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Jan 16, 2026
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Come citare
Balpetek Külcü, D., & Turabi Yolaçaner, E. . (2026). Formulation and quality assessment of wheat germ and date powder-enriched biscuits: Rheological, textural, and microstructural properties. Italian Journal of Food Science, 38(1), 359–375. https://doi.org/10.15586/ijfs.v38i1.3376
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Original Article
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Come citare
Balpetek Külcü, D., & Turabi Yolaçaner, E. . (2026). Formulation and quality assessment of wheat germ and date powder-enriched biscuits: Rheological, textural, and microstructural properties. Italian Journal of Food Science, 38(1), 359–375. https://doi.org/10.15586/ijfs.v38i1.3376