Effect of Adding Malv aneglecta L. Leaves Powder on the Sensory Properties of Laboratory Biscuits

The current study aimed to identify the effect of adding different concentrations (1-2-3-4)% of Malva neglecta L. mallow’s leaves powder to the soft wheat flour for the manufacturing of laboratory biscuits and to study its sensory characteristics and consumer acceptance. The percentages of protein, fat, fiber, dry matter, moisture, ash, and carbohydrates in wheat flour (fresh brand) and mallow’s powder were (85.5, 14.5, 0.65, 7, 1, 0.7, 76.15%) and (98.38, 1.62, 7.93, 12.69, 1.58, 6.34, 69.84%), respectively, according to the results of the chemical analysis. The percentages of ash, fat, protein, and mineral elements in the flour seemed to be lower than those in the powdered mallow leaves. The diameter of the biscuit pieces increased as the percentage of mallow powder increased, according to the results, until it reached (41.6 cm2) at a concentration of 4%. This increase was reflected in the spread factor, which reached (111.02%) for the same treatment compared to the control. The external sensory characteristics of the biscuits did not show a statistically significant difference between the treatments. While the internal characteristics were affected by the percentage of addition. This may be due to the increase in the intensity of the green color and the emergence of an uncommon flavour from the use of this type of herb, as it is often eaten fresh and cooked. All of this was reflected in the total degrees of general acceptance of this product, although there were no significant differences between the treatments. Therefore, it is possible to add a 4% concentration of mallow leaf powder to the manufactured biscuit without causing a significant decrease in consumer acceptance.