Ground date seeds and wheat flour (72 % extraction) blends (0, 2.5, 5, 7.5, and 10 % date seeds powder)
were rheologically evaluated and used to produce butter cake. Results showed that water absorption, batter stability,
development time, time to break down, begin of gelatinization, gelatinization temperature and gelatinization maximum
were negatively affected by the addition of date seed powder. The processed cake samples were chemically and
organoleptically evaluated. Results showed that by increasing date seed powder levels, the fiber, fat and ash contents
increased. The substituted cake (2.5 %) scored high sensory scores and was not significantly (p<0.05) different from the
control. While, the other substituted cakes, (5, 7.5, and 10 %) scored low sensory scores. Therefore date seed powder
could be added to some bakery products such as cakes at a level of 2.5% of the flour.