Abstract:
The approach of this study is to develop high fiber cookies with a new source of fiber.
In this research, date seed powder (DSP) which contains high fiber content was
incorporated into cookies with different percentages which were 0% (control), 10%,
20%, 30% and 40%. Samples from each formulation were analyzed for physical
properties ( color, texture and spread ratio), chemical properties (moisture, protein,
crude fat, ash, crude fiber and carbohydrate) and also sensory evaluation (color,
aroma, taste, texture and overall acceptance). Overall, the results showed that the
presence of DSP influenced the characteristics of cookies. From the results obtained,
the physical properties showed that the value of texture (hardness) and spread ratio of
cookies were inversely proportional to the percentage of DSP incorporated in cookies.
The chemical properties of cookies showed that the percentage of moisture, ash and
crude fiber were directly proportional to the percentage of DSP incorporated while the
other properties (protein, crude fat and carbohydrate) were inversely proportional to
the percentage of DSP incorporated. However, the chemical analysis showed no
significant difference among the samples except for crude fiber content. For sensory
evaluation, the results showed that the 10% DSP incorporated cookie was the most
accepted overall.