Research Information System
Italian Journal of Food Science, vol.38, no.1, pp.359-375, 2026 (SCI-Expanded, Scopus)
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 developing functional bakery products by combining cereal by-products with natural sweeteners, supporting sustainable and health-focused food design.