Al-Qassim is superabundant date fruits production in kingdom of Saudi Arabia (KSA); considers the plentiful region for producing syrup resulting massive amounts crude fibers (DFs). Current study aimed to valorizes powdered DFs usage by formulating biscuits with different levels (5, 10 & 15%). Chemical compositions, antioxidant activity and total phenolic as well physical microbiological propert...

Aflatoxin B1 is a mycotoxin that can be present in peanut-based products, such as fried peanut biscuits, if Good Agricultural Practices are not respected. Impact of plant powder presence on aflatoxin levels was investigated contaminated biscuits. It observed adding 2% Moringa oleifera led to significant (p < .05) reduction the toxin after 3 hr contact time dough before frying step. The level es...

Agrobiodiversity conservation includes strategies and actions to be taken prevent landrace loss, a worldwide problem. Landraces are local varieties that have agricultural, cultural, historical value but most of these not studied yet. This research aimed study the nutritional phytochemical characteristics “Copafam” bean. In addition, sensory properties consumers’ hedonic ratings in model food fo...

Biscuits are foodstuffs that consumed all over the world as snacks on wide range developing countries where protein and caloric malnutrition prevalent. There is therefore need to feed functional foods with improved formulations substantial health benefits by nutrition bodies due different problems related food consumption. This study was carried out evaluate proximate properties of flour well b...

The research aimed to study the effects of 0–20% substitution wheat flour with grape pomace powder (GPP) on rheological and pasting properties dough, sensory properties, digestive antioxidant activities prepared biscuits. results analysis showed that incorporation GPP concluded in reduced water absorption (WA) increased dough stability. Rapid visco-analyser (RVA) suggested could increase breakd...

Background: Developing obesity-related metabolic disturbances in spite of having normal weight is increasing in normal-weight people worldwide. This study aimed to evaluate the relationship between different types of snacking and risk of individual components of metabolic syndrome (MetS) in normal-weight adults. Methods: This cross-sectional study was carried out on a randomized sample of 328 n...