Impact of the incorporation of date pit flour an underutilized biowaste in dough and its functional role as a fat replacer in biscuits

Saeed, Syed Muhammad Ghufran; Urooj, Saman; Ali, Syed Arsalan; Ali, Rashida; Mobin, Lubna; Ahmed, Rahil; Sayeed, Syed Asad

doi:10.1111/jfpp.15218

Cited by 15 publications

(14 citation statements)

References 46 publications

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“…As a result, the enhancement of food products with fiber content is a hot topic in the food industry, and it creates an equal opportunity for food reformulation [ 34 ]. A similar observation of an increase in protein and fiber contents was reported by Saeed et al [ 32 ] when different ratios of DPF were incorporated in wheat flour. Lipid content is another essential factor in the proximate analysis.…”

Section: Resultssupporting

confidence: 87%

“…These observations were confirmed further by the findings of Hussain et al [ 10 ], which reported that the high concentration of amylose content in Cordia myxa promotes increased water absorption. One of the main advantages of the addition of DPF in the flour blends was the high content of proteins and fibers [ 32 ], which are well-known sources used to enhance the nutritional profile of food products. The highest increase in protein content was observed in T3, which was followed by T2 and T1.…”

Section: Resultsmentioning

confidence: 99%

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The Impact of Innovative Plant Sources (Cordia myxa L. Fruit (Assyrian Plum) and Phoenix dactylifera L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits

Saeed

Ali

Faheem

et al. 2022

Foods

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The gluten-free products available on the markets are deficient in bioactive compounds and high in cost. The present study is designed to develop gluten-free biscuits with enhanced nutritional properties. The gluten-free biscuits are formulated with rice flour (RF) incorporated with Assyrian plum fruit flour (APF) and bio-waste date-pit flour (DPF) according to the following ratios; RF: DPF: APF (100:0:0)/T0, (90:5:5)/T1, (80:10:10)/T2, and (70:15:15)/T3. The results demonstrate that flour blends with different concentrations of APF and DPF incorporated in RF have high contents of protein, damaged starch, crude fiber, ash, phytochemicals, and antioxidants in contrast to 100% RF, which shows the lowest values for all these parameters. The pasting properties of the flour blends reveals that the values of peak, final, breakdown, and setback viscosities reduce from T1 to T3. Similarly, a differential scanning calorimeter reveals that the phase transition temperature of the flour blends decreases with the increasing amylose content. Moreover, the scanning electron microscopy of the biscuit samples shows a positive contribution of APF and DPF for the development of the desired compactness of the structure due to the leaching of amylose content from the starch. The total phenol content (TPC) and total flavonoid content (TFC) increase from 38.43 to 132.20 mg GAE/100 g DW and 18.67 to 87.27 mg CE/100 g DW, respectively. Similarly, the antioxidant activities of biscuits improved. The protein and fiber contents of the biscuits increased from 10.20 to 14.73% and 0.69 to 12.25%, respectively. The biscuits prepared from T3 resulted in a firmer texture with a reduced spread ratio. However, the formulation of T1 and T2 biscuit samples contributed to desirable physical and sensory properties. Therefore, the addition of DPF and APF to RF is a sustainable way to make gluten-free biscuits as they provide adequate amylose, damaged starch, and fiber content to overcome the essential role of gluten in the baked product with nutraceutical properties.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

The Impact of Innovative Plant Sources (Cordia myxa L. Fruit (Assyrian Plum) and Phoenix dactylifera L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits

Saeed

Ali

Faheem

et al. 2022

Foods

Self Cite

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“…This phenomenon is applicable to the observations in our study. Moreover, several studies on bakery items, such as bread and biscuits, demonstrated that hardness is mainly due to the interactions between gluten and fibre, where dietary fibre leads to higher water absorption and interferes with gluten development time [41,42]. Bouaziz et al [34] tried incorporating the extracted dietary fibre from date seeds, which resulted in a decrease in bread hardness.…”

Section: Colour Analysismentioning

confidence: 99%

Physical Chemical and Textural Characteristics and Sensory Evaluation of Cookies Formulated with Date Seed Powder

Najjar

Alkaabi

Alketbi

et al. 2022

Foods

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Date seeds are a major waste product that can be utilised as a valuable and nutritional material in the food industry. The aim of the present study was to improve cookies quality in terms of functional and textural value and assess the effect of date seed powder flour substitution on the physical and chemical characteristics of cookies. Three substitution levels (2.5, 5 and 7.5%) of flour by fine date seed powder from six varieties locally named Khalas, Khinaizi, Sukkary, Shaham, Zahidi and Fardh were prepared. Two types of flour were used (white flour and whole wheat) at two different baking temperatures: 180 and 200 °C. The incorporation of date seed had no or slight effect on moisture, ash, fat and protein content of the baked cookies. On the other hand, incorporation significantly affected the lightness and hardness of cookies; the higher level of addition, the darker and crispier the resulting cookies. The sensory analysis indicated that the produced cookies were acceptable in terms of smell, taste, texture and overall acceptability. The results indicate that the most acceptable cookies across all evaluated parameters were produced using whole wheat flour with 7.5% levels of date seed powder using Khalas and Zahidi varieties. Overall, the analysis indicated that cookies with acceptable physical characteristics and an improved nutritional profile could be produced with partial replacement of the white/whole wheat flour by date seed powder.

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“…This lack of interest conflicts with the high content of valuable compounds in date seeds, which include fiber, unsaturated fatty acids, proteins, phenolic compounds, phytosterols, tocopherols, tocotrienols, carotenes, and minerals ( Habib et al, 2013 ; Wahini, 2016 ; Hilary et al, 2020 ; Echegaray et al, 2021 ). Some authors hypothesized that DSF proteins might originate bioactive peptides and associated DSF to antioxidant and ACE inhibitory activities ( Ambigaipalan et al, 2015 ; Saeed et al, 2021 ). Nevertheless, the addition of non-wheat flours in baked good formulas might lead to losses of acceptability, because of the worsening of sensory and rheology attributes.…”

Section: Introductionmentioning

confidence: 99%

Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling

et al. 2022

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Our study proposed date seeds flour (DSF) as an innovative ingredient for sourdough bread production through sustainable bio-recycling. We isolated autochthonous lactic acid bacteria and yeasts from DSF and DSF-derived doughs to build up a reservoir of strains from which to select starters ensuring rapid adaptation and high ecological fitness. The screening based on pro-technological criteria led to the formulation of a mixed starter consisting of Leuconostoc mesenteroides, Lactiplantibacillus plantarum, and Saccharomyces cerevisiae strains, which allowed obtaining a mature type I sourdough after consecutive refreshments, in which an aliquot of the durum wheat flour (DWF) was replaced by DSF. The resulting DSF sourdough and bread underwent an integrated characterization. Sourdough biotechnology was confirmed as a suitable procedure to improve some functional and sensory properties of DWF/DSF mixture formulation. The radical scavenging activity increased due to the consistent release of free phenolics. Perceived bitterness and astringency were considerably diminished, likely because of tannin degradation.

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Impact of the incorporation of date pit flour an underutilized biowaste in dough and its functional role as a fat replacer in biscuits

Cited by 15 publications

References 46 publications

The Impact of Innovative Plant Sources (Cordia myxa L. Fruit (Assyrian Plum) and Phoenix dactylifera L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits

The Impact of Innovative Plant Sources (Cordia myxa L. Fruit (Assyrian Plum) and Phoenix dactylifera L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits

Physical Chemical and Textural Characteristics and Sensory Evaluation of Cookies Formulated with Date Seed Powder

Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling

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