Physico-chemical, Textural, and Sensory Properties of Noodles Enriched with “Zaghloulˮ and “Samanyˮ Date Palm Powder at the Kimri Stage | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 68, Issue 6, June 2025, Page 263-276 PDF (432.53 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2024.319870.10395 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Sabra Nasser Sabra1; Ezz El Din Gadalla Hussein1; Wael Abd El-Fatah Abd El-Hamid2; Nehad Fathy Elshayeb   3; Mohamed Said Abbas 4
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| 1Central Laboratory for Date Palm Researches and Development, Agricultural Research Center, Giza, Egypt | ||||
| 2Food Technology Research Institute, Agricultural Research Center. Giza, Egypt | ||||
| 3Natural Resources Department, Faculty of African Postgraduate Studies, Cairo University, P.O. 12613, Giza, Egypt. | ||||
| 4Faculty of African Postgraduate Studies, Cairo University, P.O. 12613 Cairo, Egypt | ||||
| Abstract | ||||
| This study investigates the potential of “Zaghloulˮ and “Samanyˮ date powder at the Kimri stage (ZSDPK) as a partial substitute for wheat flour in noodle production, aiming to enhance the nutritional profile by increasing dietary fiber, vitamins, and minerals. Noodles were produced with ZSDPK concentrations of 10%, 20%, 30%, and 40%. The findings indicate that ZSDPK can be incorporated into wheat flour at levels up to 20 grams per 100 grams without significantly compromising noodle quality, as assessed through texture and cooking properties. Sensory evaluations revealed a preference for the color and overall appearance of the date powder-enriched noodles, suggesting consumer acceptance. Notably, higher concentrations of date powder resulted in increased cooking weight and water absorption while reducing cooking loss and swelling index, indicating improved moisture retention during cooking. Textural analysis showed that higher levels of date powder led to decreased hardness, springiness, cohesiveness, and adhesiveness. This change is likely due to the fibrous nature of the ingredient, which alters the gluten network in the dough .In conclusion, the results suggest that ZSDPK can significantly enhance the nutritional value of noodles while maintaining acceptable sensory and textural qualities, particularly at a 20% substitution level, making it a viable option for healthier noodle production. | ||||
| Keywords | ||||
| “Zaghloulˮ and “Samanyˮ; Date palm; Kimri Date Powder; nutritional value; noodle production; sensory evaluation | ||||
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