Utilization of Date Seeds Powder as Antioxidant Activities Components in Preparation of Some Baking Products

Abstract

The importance of antioxidants, phenols, is seen to increase the content of phenolics in plants, producing less hydrophilc derivatives by enzymatic modification of their structure with improved pharmacological characteristics, exploring novel effects and elucidating the quantitative structure-activity relationships of various phenol classes. The current study was designed to add an economic value to date seeds powder (DSP) by using it, as phenolic and antioxidant activities components, at varied amounts (of 2, 5 or 10%) to manufacture some bakery products (muffins and shaboura). The corresponding products were characterized in terms of chemical composition, minerals content, phenols content, antioxidant activities and sensory properties. Results showed a favorite significant effect of the date seeds flour on the chemical composition and minerals content of the tested products. It was found that fiber, protein, ash and moisture contents were gradient upwarded as a result of raising the substitution amount of date seeds powder. The carbohydrate was the predominant component in all the tested products. Indeed, muffin and shaboura manufactured by 10% DSP were the richest among of all samples. The total phenols content and antioxidant activity seemed to be higher in the products supplied by DSP and the enhancement in their amount applied the same pattern in case of chemical compositions. Sensory evaluation showed that among of all muffin and shaboura, the sample manufactured by 10% DSP were the least one in compare to the control sample with respect to the tested sensory attributes.

RETRACTED: Consequences of hydrogenated vegetable fat substitution with Ajwa seed oil on physicochemical and nutritional aspects of functional cookies

“…The drink was judged by a panel of 30 experts and was assigned mean overall acceptability of 4.30. Likewise, Salem, Almohmadi, and Al‐Khataby () prepared muffins and an Arabian fermented product called Shabora by the addition of date seed powders at various increments of 2%–10% on weight basis, on their sensory evaluation by a panel of experts reported that the products containing 10% of date seed powders were superior in sensory characteristics than others. Previously, in the preparation of Saudi Mafrood flat breads date seed powder at different rates ranging from 0% to 15% was incorporated, and it was concluded from their results that the breads having 10% date seed powder were similar in almost all attributes on sensory evaluation as compared with the control breads prepared with wheat bran (Almana & Mahmoud, ).…”

Evaluation and Sensorial Assesment of Date Pit-Based Functional Drink

“…Likewise, Salem et al . () incorporated date‐pit powder at the rate of 2, 5 and 10% in the formulation of muffins and Arabian fermented product shabora. A panel of experts ranked muffins and shabora containing 10% date‐pit powder higher in sensory attributes than rest of the treatments.…”

Applications of date pits in foods to enhance their functionality and quality: A review

“…Additionally, fortification of bakery products (specifically, bread, biscuits, cakes, muffins, and shaboura) with date pit fibers extends their shelf life (i.e., spoilage is delayed; Table 3). Moreover, date pits act as fat replacer, produce an expanded loaf volume, and maintain sensory acceptance (Bouaziz et al, 2010;Salem et al, 2011;Platat et al, 2013;Salem and Habiba, 2013;Al-Amri et al, 2014a;Ambigaipalan and Shahidi, 2015;Najafi et al, 2016;Hira et al, 2017;Nabi et al, 2018;Samea and Zidan, 2019;Bouaziz F. et al, 2020;Ghasemi et al, 2020;Abushal et al, 2021;Hamzacebi and Tacer-Caba, 2021;Saeed et al, 2021).…”

“…The muffins prepared with date pit flour hydrolysate were found to be highly acceptable in terms of flavor and texture as compared to those prepared with raw date pit powder (Ambigaipalan and Shahidi, 2015). Salem et al (2011) examined 2, 5, and 10% inclusion ratios for date pits in the preparation of muffins and shaboura. For both products, the fiber content, phenols, and antioxidant activity increased with the addition of date pits in a dose-dependent manner.…”