Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods - A Review

Meththa Ranasinghe; Ioannis Manikas; Sajid Maqsood; Constantinos Stathopoulos

doi:10.3390/su14020605

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Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods - A Review

Journal article

Open access

Peer reviewed

Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods - A Review

Meththa Ranasinghe, Ioannis Manikas, Sajid Maqsood and Constantinos Stathopoulos

Sustainability, Vol.14(2), 605

2022

DOI: https://doi.org/10.3390/su14020605

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Abstract

Environmental Sciences

Environmental Sciences & Ecology

Environmental Studies

Green & Sustainable Science & Technology

Life Sciences & Biomedicine

Science & Technology

Science & Technology - Other Topics

Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research area with increasing attention. Studies where the researchers tried to improve the quality of bakery goods by incorporating date components have shown positive results, with several drawbacks that need attention and further research. The objective of this review is to present a comprehensive overview of the utilization of date components in bakery products and to identify gaps in the current knowledge. This review will help focus further research in the area of valorization of date by-products and thereby contribute to the generation of novel functional bakery products that meet consumer expectations and industry standards, thus generating income for the relevant industry and considerable alleviation of the environmental burden this waste and by-products contribute to. Only a few studies have been focused on utilizing date by-products and their extracts for baked goods, while a research area still remaining under-explored is the effect of incorporation of date components on the shelf life of bakery products.

Details

Title: Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods - A Review
Authors/Creators: Meththa Ranasinghe - United Arab Emirates University
Ioannis Manikas - University of Wollongong in Dubai
Sajid Maqsood - United Arab Emirates University
Constantinos Stathopoulos - United Arab Emirates University
Publication Details: Sustainability, Vol.14(2), 605
Publisher: MDPI
Number of pages: 29
Grant note: G00003563 / UAE Ministry of Education, Project `READY'
Identifiers: 991005705536307891
Murdoch Affiliation: Food Futures Institute
Language: English
Resource Type: Journal article

UN Sustainable Development Goals (SDGs)

This output has contributed to the advancement of the following goals:

#12 Responsible Consumption & Production

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32 Record Views

48 Times Cited - Web of Science

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Collaboration types: Domestic collaboration; International collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.85 Food Science & Technology; 3.85.99 Cereal Starch Properties
Web Of Science research areas: Environmental Sciences; Environmental Studies; Green & Sustainable Science & Technology
ESI research areas: Environment/Ecology