Utilization of Date Seeds Flour as a Source of Functional Ingredient in Biscuits | ||||
| Journal of Sustainable Agricultural and Environmental Sciences | ||||
| Volume 3, Issue 5, December 2024, Page 126-133 PDF (382.16 K) | ||||
| Document Type: Original research paper | ||||
| DOI: 10.21608/jsaes.2025.335537.1112 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Ahmed Ali Elsamahy  1; Mohamed Bassim Atta2; Amira Mohamed Abdelsalam3
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| 1Department of Food Science and Technology, Faculty of Agriculture, Tanta University | ||||
| 2Food Science and Technology. Faculty of agriculture. Tanta University. Egypt | ||||
| 3Bread and Pastry research, Agricultural Research Center, Giza | ||||
| Abstract | ||||
| This work has been carried out to shed some light on the chemical composition and total phenolic compounds of date’s seed flour (DSF). The rheological properties and the sensory assessment of the sweet biscuit prepared from wheat flour (72 % extract) partially replaced by different ratios of DSF. The results indicated that the chemical composition of DSF contained higher amounts of ether extract (EE 7.66 %), ash (1.55 %) and crude fiber (CF 10.39 %) than those in wheat flour (1.02 %, 0.55 % and 0.76 % respectively). Analogous, DSF contained more total phenolic compounds and higher antioxidant activity. Also, calcium, iron and zinc of DSF were close to twice the amounts in wheat flour. On the other hand, crud protein (CP), total carbohydrates (TC) and nitrogen free extract (NFE) of the wheat flour were higher than those DSF. The water absorption, arrival time and dough weakening increased as the ratio of DSF in the formula increased. Contrary to the dough development and dough stability decreased. The EE, ash, CF and minerals increased in the prepared biscuit as the DSF increased in the formula, while CP, NFE and total calories decreased. The weight, volume and specific volume of the prepared biscuit are higher than those of control one. Sensory evaluation shows no significant difference between control and prepared biscuit substituted up 30% with DSF. In conclusion, DSF could be used up to 30% replacement of wheat flour to prepare nutritious and healthy biscuits. | ||||
| Keywords | ||||
| Biscuits; Date seeds flour; Rheological properties; Physicochemical characteristics; Sensory evaluation | ||||
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