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CC BY V4.0, Open Access
Journal article
Physical Chemical and Textural Characteristics and Sensory Evaluation of Cookies Formulated with Date Seed Powder
Foods, Vol.11(3), 305
2022
PMID: 35159461
Abstract
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 degrees 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.
Details
- Title
- Physical Chemical and Textural Characteristics and Sensory Evaluation of Cookies Formulated with Date Seed Powder
- Authors/Creators
- Zein Najjar - United Arab Emirates UniversityMaitha Alkaabi - United Arab Emirates UniversityKhulood Alketbi - 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), 305
- Publisher
- MDPI
- Number of pages
- 13
- Grant note
- G00002958 / United Arab Emirates University start up grant
- Identifiers
- 991005704927807891
- Copyright
- © 2022 by the authors.
- Murdoch Affiliation
- Food Futures Institute
- Language
- English
- Resource Type
- Journal article
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- Domestic collaboration
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- Citation topics
- 3 Agriculture, Environment & Ecology
- 3.85 Food Science & Technology
- 3.85.99 Cereal Starch Properties
- Web Of Science research areas
- Food Science & Technology
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- Agricultural Sciences