Quality Characteristics and Antioxidant Properties of Muffins Enriched with Date Fruit (<i>Phoenix Dactylifera</i> L.) Fiber Concentrates

Mrabet, Abdessalem; Rodríguez-Gutiérrez, Guillermo; Rodríguez-Arcos, Rocío; Guillén, Rafael; Ferchichi, Ali; Sindic, Marianne; Jiménez-Araujo, Ana

doi:10.1111/jfq.12194

Cited by 32 publications

(19 citation statements)

References 24 publications

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“…This may be due to the fat and the fibre present in the seasoning, which affected the structure of the dough, having a negative influence on CO 2 retention [28]. Similar results were obtained when date fruit were incorporated to muffins [29]. Regarding the percentage of weight loss (Table 3), a similar effect was observed in the muffins with a 20% of the product, leading to comparable results to those found by Bender et al [25] when adding products obtained from red and white grape-skins in the elaboration of muffins.…”

Section: Resultsmentioning

confidence: 73%

Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace

Ortega-Herás

Gómez

Pablos-Alcalde

et al. 2019

Foods

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The aim of this study was to evaluate the adequacy of sensory attributes, by the use of just-about-right (JAR) scales and penalty analysis, of new healthy whole-wheat muffins with high fibre content due to the addition of two products obtained from white and red grape pomace. Furthermore, the nutritional, colour and texture properties of the muffins were evaluated. For that, five formulations of whole-wheat muffins were studied: a control muffin made with 100% whole-wheat flour and muffins made with 10 and 20% of white and red grape pomace product, respectively. The incorporation of grape pomace products in the recipe led to muffins with "high-fibre content", which would imply healthy properties in these muffins. The hardness and chewiness increased whereas the springiness, cohesiveness, resilience and colour parameters decreased when the grape pomace products were incorporated. The sensory analysis indicated high levels of acceptability of the muffins that incorporated white and red grape pomace products at concentrations of 10%. The penalty analysis showed that none of the attributes evaluated affected the acceptability of the new muffins significantly; only the darker colour of the muffins caused by the red grape pomace product could affect the acceptability, although this fact was not clearly demonstrated.

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Section: Resultsmentioning

confidence: 73%

Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace

Ortega-Herás

Gómez

Pablos-Alcalde

et al. 2019

Foods

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“…The desirable properties and stable emulsion-based food products can be developed by incorporating DF in various food products. Mrabet et al, [35] attempted to extract and analyze dietary fiber from Tunisian secondary date fruit varieties and reported that the content of dietary fiber ranged between 4.7 and 7 g/100 g, thus giving strong indication that the date DF can be utilized as additives in fiber-enriched food [36]. Furthermore, the dietary fiber is well-known for absorption of cholesterol and declines its availability to the human body and thus renders many health benefits including preventing cardiovascular diseases.…”

Section: Discussionmentioning

confidence: 99%

Phenolic Composition and Antimicrobial Activity of Different Emirati Date (Phoenix dactylifera L.) Pits: A Comparative Study

Hussain

Semreen

Shanableh

et al. 2019

Plants

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The biochemical composition, secondary metabolites (phenolic compounds, flavonoids) and antimicrobial potential of different varieties of Emirati date (Phoenix dactylifera L.) pits were investigated. Total phenolic acids (TPC) and total flavonoid contents (TFC) of the different date pits were measured using a Folin–Ciocalteau reagent. Different organic solvents [(n-hexane; H2O: EtOH (1:1); ethyl acetate; acetone: Water (1:1); and methanol: Chloroform (1:1)] were compared to evaluate the phytotoxicity of Ajwa, Fard, Khalas, Khodari, Abu Maan, Lulu, and Mabroom date pits. The antimicrobial activity of the date pit extracts were evaluated by means of agar-well diffusion assay on Staphylococcus aureus (ATCC 29123), Escherichia coli (ATCC 25922) and Candida albicans (ATCC 66027). Minimum inhibitory concentrations (MICs) were measured following clinical laboratory standardization institute (CLSI) protocol. The biochemical analyses of date pits indicate that TPC were ranged from 7.80 mg of equivalent gallic acid⁄100 g dry weight in Ajwa to 4.65 mg in Mabroom. The TFC were ranged between 1.6–4.54 mg of equivalent catechin⁄100 g dry weight. Ajwa pit extract showed good quality traits (higher protein, lower ash content, and intermediate dietary fiber). The results indicate that the ethyl acetate extract of Khalas and Khodari inhibited S. aureus with an inhibition zone diameter of 20 mm and MIC of 10 mg/mL. Abu Mann pit extract inhibited the S. aureus and also decreased the population of E. coli. The diameter of inhibition zone was 15, 16, and 18 mm after treatment with Ajwa extracts, while the MICs were 7.5 and 5 mg/mL. The MeOH: CFM extract of Abu Mann and Ajwa was more potent against E. coli bacteria than any other extract. This work demonstrates that the Emirati date pits extract has antimicrobial (antibacterial, antifungal) potential and can be used as phytotoxic natural compounds.

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“…Crust and crumb lightness (L* value) of rice muffins were significantly (P < 0.05) higher than MP-and CPenriched muffins (Table 3). The darker colour in MPand CP-enriched muffin is probably due to Maillard reactions caused by proteins, sugars and phenols at a high baking temperature (Mrabet et al, 2016). Additionally, the presence of carotenoid pigment has been reported to darken and increase redness colour of baked muffins (Nath et al, 2018).…”

Section: Quality Characteristics Of Muffinsmentioning

confidence: 99%

Quality and antioxidant properties of functional rice muffins enriched with shiitake mushroom and carrot pomace

Olawuyi

Lee

2019

Int J of Food Sci Tech

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Summary This study developed functional muffin by incorporating bioactive‐rich food materials into rice muffin formulation. Rice flour was progressively replaced with shiitake mushroom powder (MP) and carrot pomace powder (CP) and effects on pasting, physical and textural properties, as well as the antioxidant activity and consumer acceptability, were evaluated. The pasting properties of rice flour were significantly influenced (P < 0.05) by MP and CP incorporation. The additional increase in the levels of MP and CP decreased the volume of enriched muffins with a subsequent increase in weight and hardness. Higher polyphenol and carotenoid contents were observed in enriched muffins, exhibiting higher 2,2‐Diphenyl‐1‐picrylhydrazyl (DPPH) antioxidant activity compared to rice muffins. Sensory result revealed enriched muffins to have comparable and better consumer acceptability than rice muffin. Improvement in antioxidant properties of the developed functional rice muffins by MP and CP incorporation makes it a potential snack, suitable for consumption for its health benefits.

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Quality Characteristics and Antioxidant Properties of Muffins Enriched with Date Fruit (Phoenix Dactylifera L.) Fiber Concentrates

Abstract: 16Secondary varieties of date from Tunisia are underutilized due to their low commercial 17 quality. Fiber concentrates (DFC) can be obtained from these fruits after a steam pre-

Cited by 32 publications

References 24 publications

Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace

Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace

Phenolic Composition and Antimicrobial Activity of Different Emirati Date (Phoenix dactylifera L.) Pits: A Comparative Study

Quality and antioxidant properties of functional rice muffins enriched with shiitake mushroom and carrot pomace

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