Salem, E., Almohmadi, N., Al-Khataby, N. (2011). UTILIZATION OF DATE SEEDS POWDER AS ANTIOXIDANT ACTIVITIES COMPONENTS IN PREPARATION OF SOME BAKING PRODUCTS. Journal of Food and Dairy Sciences, 2(8), 399-409. doi: 10.21608/jfds.2011.81968
Eman M. Salem; Najlaa Almohmadi; Nouf F. Al-Khataby. "UTILIZATION OF DATE SEEDS POWDER AS ANTIOXIDANT ACTIVITIES COMPONENTS IN PREPARATION OF SOME BAKING PRODUCTS". Journal of Food and Dairy Sciences, 2, 8, 2011, 399-409. doi: 10.21608/jfds.2011.81968
Salem, E., Almohmadi, N., Al-Khataby, N. (2011). 'UTILIZATION OF DATE SEEDS POWDER AS ANTIOXIDANT ACTIVITIES COMPONENTS IN PREPARATION OF SOME BAKING PRODUCTS', Journal of Food and Dairy Sciences, 2(8), pp. 399-409. doi: 10.21608/jfds.2011.81968
Salem, E., Almohmadi, N., Al-Khataby, N. UTILIZATION OF DATE SEEDS POWDER AS ANTIOXIDANT ACTIVITIES COMPONENTS IN PREPARATION OF SOME BAKING PRODUCTS. Journal of Food and Dairy Sciences, 2011; 2(8): 399-409. doi: 10.21608/jfds.2011.81968
UTILIZATION OF DATE SEEDS POWDER AS ANTIOXIDANT ACTIVITIES COMPONENTS IN PREPARATION OF SOME BAKING PRODUCTS
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.
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