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CC BY V4.0, Open Access
Journal article
Antioxidant Potential of Cookies Formulated with Date Seed Powder
Foods, Vol.11(3), 448
2022
PMID: 35159598
Abstract
Utilising major waste products from the food industry can have both a great environmental impact and be a means to improve consumer health. Date seed is a food industry byproduct that has been proven to have high nutritional value. The aim of this work was to measure the total polyphenolic content (TPC), flavonoids, and antioxidant activity of the seeds of six date fruit varieties, Fard, Khalas, Khinaizi, Sukkary, Shaham, and Zahidi, and to use those seeds to enhance the antioxidant value of cookies by partially substituting flour with ground date seed. Date seed powder (DSP) was extracted at three levels of sample to solvent ratio (5:1, 10:1 and 15:1 mg/mL). Cookies were prepared using three substitution levels of wheat flour (2.5, 5.0, and 7.5%, w/w) by DSP and two types of flour (white and whole wheat), and were baked at two different temperatures, 180 and 200 degrees C. The composite cookies were found to contain a significant amount of TPC and flavonoids, and showed increased antioxidant activity compared with the control samples.
Details
- Title
- Antioxidant Potential of Cookies Formulated with Date Seed Powder
- Authors/Creators
- Zein Najjar - United Arab Emirates UniversityJaleel Kizhakkayil - United Arab Emirates UniversityHira Shakoor - United Arab Emirates UniversityCarine Platat - United Arab Emirates UniversityConstantinos Stathopoulos - Czech Univ Life Sci Prague, Fac Agrobiol Food & Nat Resources, Prague 16500, Czech RepublicMeththa Ranasinghe - United Arab Emirates University
- Publication Details
- Foods, Vol.11(3), 448
- Publisher
- MDPI
- Number of pages
- 14
- Grant note
- G00002958 / United Arab Emirates University; Zayed University
- Identifiers
- 991005704928107891
- Copyright
- © 2022 by the authors.
- Murdoch Affiliation
- Food Futures Institute
- Language
- English
- Resource Type
- Journal article
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- Collaboration types
- Domestic collaboration
- International collaboration
- Citation topics
- 3 Agriculture, Environment & Ecology
- 3.16 Phytochemicals
- 3.16.28 Antioxidant Activity
- Web Of Science research areas
- Food Science & Technology
- ESI research areas
- Agricultural Sciences