Utilizing Non-Marketable Dates as a Sugar Substitute in Producing Nutritionally Balanced Functional Biscuits

Dates are an important national resource in Saudi Arabia, with significant efforts focused on increasing production, enhancing quality, and utilizing surplus dates for health-oriented food products. This study investigates the technological role of powdered low-quality Sukkari dry dates as a sugar substitute in balanced functional biscuits that are rich in fiber and minerals while being low in calories. The study assessed the effects of substituting sugar with powdered dates at levels of 25%, 50%, and 75%, focusing on the optimal substitution ratio for high-quality biscuits. The findings revealed that the powdered date substitution influenced the dough's rheological properties, including a decrease in water absorption, an increase in dough formation time, and a reduction in mixing tolerance at higher substitution levels. The sugar reduction led to a decrease in calories and carbohydrates, while protein and ash content increased. Color analysis showed reduced lightness and yellowness, with an increase in redness and darker tones as the substitution level rose. Sensory evaluations indicated that biscuits with 25% substitution were highly acceptable, scoring 94.90%, comparable to the control sample's 97.15%. Biscuits with up to 50% substitution were also deemed acceptable, highlighting the potential of Sukkari dates as a balanced functional and healthier sugar alternative in biscuit production.