Physicochemical Properties and Nutritional Value of Egyptian Date Seeds and Its Applications in Some Bakery Products | ||||
| Journal of the Advances in Agricultural Researches | ||||
| Article 8, Volume 23, Issue 2 - Serial Number 87, June 2018, Page 260-279 PDF (508.56 K) | ||||
| Document Type: Research papers | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Hamza Ahfaiter; Ahmed Zeitoun; Ahmed Elsaid Abdallah | ||||
| Food Science Department, Faculty of Agriculture, Saba Basha, Alexandria University | ||||
| Abstract | ||||
| The present study was carried out on an Egyptian Sukari date variety obtained from two different locations (Siwa and Alwady Algadid). Physicochemical properties and nutritional value as well as the effect of fortified bread and muffins with date seed powder were evaluated. Moisture, protein, crude fiber, ether extract, ash and carbohydrates were 8.8 and 9.6%, 3.88 and 5.62%, 15.84 and 18.01%, 10.7 and 8.5%, 1.98 and 1.48%, 58.80and 56.79%, recorded in Sukari date seeds collected from Siwa and Alwady Algadid, respectively. Among sixteen fatty acids detected, oleic was the predominant (44.03–45.88%) followed by lauric (18.94–20.17%), myristic (10.65–10.89%), palmitic (8.05– 8.21%), linoleic (6.45–7.13%) and stearic (2.80–2.96%) which composed together about 90% of the total oil in Sukari date seeds collected from two different places. Potassium was the highest mineral content in the two date seeds, it ranged between 2004.49 mg/kg DW in Siwa seeds and 2159.74 mg/kg DW in Alwadi Algadid seeds, followed by calcium (982.77 - 1367.64 mg/kg DW), magnesium (651.90–670.14 mg/kg DW) and phosphorus (590.57–856.18 mg/kg DW). The highest contents of phenolic (3500.59 mg GAE/100 g DW) and flavonoid (1400.88 mg RE/100 g DW) were observed in Siwa seeds, whereas the lowest amount of both, phenolic (3010.05 mg GAE/100 g DW) and flavonoids (1210.00 mg RE/100 g DW) was found in Alwadi Algadid seeds. Siwa date seeds exhibited the highest level of antioxidant activity based on DPPH assay. Prepared bread and muffins made with 10% and 15% of date seed powder received the highest overall score than those contained wheat flour without any supplementation. | ||||
| Keywords | ||||
| Dateseed; Dietaryfiber; Bakingproperties | ||||
| References | ||||
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