Effects of dried fig flour incorporation as a natural additive on nutritional composition and sensory assessment of biscuit

The aim of this work is to characterize the physicochemical and techno-functional properties of dried fig flour to investigate its effect on the qualities of biscuits on the one hand and to encourage the use of this aromatic and medicinal plant in the agri-food industry. During this study, figs and wheat grains were dried and subsequently ground to obtain a flour that was used in various proportions of 0%, 50% and 100%, respectively in the manufacture of the biscuit. The flours were examined for proximate composition, polyphenol and tannin levels, along with functional properties. Flour derived from dried figs showed higher levels of crude ash, sugar, fiber, polyphenol and tannin, as well as greater water absorption capacity and density. The results indicated that incorporating dried and rehydrated fruits increased the total antioxidant activity of the biscuits compared to the control sample. The detailed organoleptic analysis, conducted through a tasting test revealed that all tasters found the dry biscuits acceptable. Biscuits formulated with 50% fig powder exhibited improved sensory attributes, including attractive colour, a crispy texture, and a more pronounced flavour. The use of this aromatic and medicinal plant in the food industry, particularly in biscuit production, holds significant potential. It enhances the nutritional value while imparting a sweet taste, distinctive flavour and natural colour. Additionally, its use contributes to improving the functional attributes of biscuit products, offering a sustainable approach to valorizing dried fig flour.