The influence of adding date pit powder on the rheological characteristics of wheat flour and bread quality
DOI:
https://doi.org/10.5281/zenodo.10246854Keywords:
Date pit, Fiber, Rheological properties, Bread, Wheat flourAbstract
Date pits (DP) have been researched as a potential alternative source of fibre for food products, so the experiment was conducted to ascertain the rheological properties and physical characteristics of pan bread, after undergoing rheological analysis, blends of ground date pits and wheat flour2 and 4% DPPwere utilized to make bread. The results indicated that adding date pit powder had a detrimental impact on stability, development time and water absorption, the date seed powder's moisture, protein, carbohydrate, fat, ash and fibre contents were determined to be 7.66±.88192, 6.33±.33333, 51.68±.57735, 8±.57735 and 2±57735% respectively, DP was used in place of the wheat flour at 2 and 4%contraction, and the approximate composition of date seeds was ascertained, due to its high nutritious content, date seed powder can be utilized to create creative goods. Therefore, it is crucial for the date industry in the nations that produce dates to make use of this inexpensive agricultural by-product.
References
Ahfaiter, H., Zeitoun, A., & Abdallah, A. E. (2018). Physicochemical properties and nutritional value of Egyptian date seeds and its applications in some bakery products. Journal of the Advances in Agricultural Researches, 23(2), 260–279.
Ajila, C. M., Leelavathi, K., & Rao, U. J. S. P. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48(2), 319–326.
Bouaziz, M. A., AMARA, W. B. E. N., Attia, H., Blecker, C., & Besbes, S. (2010). Effect of the addition of defatted date seeds on wheat dough performance and bread quality. Journal of Texture Studies, 41(4), 511–531.
Committee, A. A. of C. C. A. M. (2000). Approved methods of the American association of cereal chemists.
Elgindy, A. A. E. (2020). CHEMICAL AND TECHNOLOGICAL STUDIES ON KHALAS DATE SEEDS POWDER. Zagazig Journal of Agricultural Research, 47(6), 1479–148888.
Golshan Tafti, A., Solaimani Dahdivan, N., & Yasini Ardakani, S. A. (2017). Physicochemical properties and applications of date seed and its oil. International Food Research Journal, 24(4).
Guizani, N., Suresh, S., & Rahman, M. S. (2014). Polyphenol contents and thermal characteristics of freeze-dried date-pits powder. International Conference of Agricultural Engineering, Zurich.
Ibrahim, F. Y., Aboulnaga, E. A., Youssif, M. R. G., & El-Gaafary, M. A. (2018). Effect of Substitution with Mango Peels and Seed Kernels as By-Products on the Quality of Pan Bread and Cake. Journal of Food and Dairy Sciences, 9(12), 439–445.
Reddy, M. K., Rani, H. D., Deepika, C. N., Samrawat, S., Akshara, V., & Rajesh, K. (2017). Study on physicochemical properties of oil and powder of date palm seeds (Phoenix dactylifera). Int J Curr Microbiol App Sci, 6(12), 486–492.
Saafi‐Ben Salah, E. B., Flamini, G., El Arem, A., Issaoui, M., Dabbou, S., BenYahia, L., Ferchichi, A., Hammami, M., & Achour, L. (2012). Compositional characteristics and aromatic profile of date palm seeds from seven varieties grown in Tunisia. International Journal of Food Science & Technology, 47(9), 1903–1908.
Salem, I., & Habiba, R. (2013). Chemical and Rheological Characteristics of Butter Cake as Affected by Date Seed Powder Addition. Suez Canal University Journal of Food Sciences, 1(1), 13–18.
Sriharsha, C. H., Swamy, R., & Padmavathi, T. V. N. (2021). Preparation and quality evaluation of date seed powder.
Wahini, M. (2016). Exploration of making date seed’s flour and its nutritional contents analysis. IOP Conference Series: Materials Science and Engineering, 128(1), 12031.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Journal of Wildlife and Biodiversity
This work is licensed under a Creative Commons Attribution 4.0 International License.
JWB applies the 