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174244

PRODUCTION OF FUNCTIONAL FOOD PRODUCTS USING DATE FIBERS

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Last updated: 26 Dec 2024

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Abstract

Functional food is an interesting research area in processed food industry. High fiber bread is one of the known products categorized in functional food which is health beneficial. The current study was designed to incorporate date fiber flour at different levels (5, 10, 15, 20, 25, 30, 35 and 40%) in bread making as a partial substitute of wheat flour. chemical composition and properties of wheat and date fiber flours were determined. Also, the effects of different levels of date fiber on rheological, physical, chemical, physico-chemical and sensory properties of pan and balady breads were evaluated. Moreover, the effect of bread containing date fiber on hypercholesterolemic rats was evaluated. Farinograph parameters of pan and balady bread doughs revealed that water absorption of DF blends was clearly increased by increasing the level of DF. Pan and balady bread dough formulated with DF had darker color and higher redness and yellowness than control. The loaf volume, height and specific volume of pan and balady bread decreased gradually by increasing the level of DF, while the loaf weight increased. The alkaline water retention capacity (AWRC) in control bread as well as bread containing DF was decreased as the time of storage increased. Pan breads made with DF substitution up to 20% were overall acceptable by panelists. The sensory results indicated that wheat flour could be substituted up to 25% using DF without drastically affecting balady bread quality. All sensory attributes of balady bread were not affected by washing DF.

DOI

10.21608/mjfds.2019.174244

Keywords

functional food, Food industry, fiber bread, date fibers

Authors

First Name

A. A.

Last Name

El-Bedawey

MiddleName

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Affiliation

Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ.

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Orcid

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First Name

A. H. M.

Last Name

Khalil

MiddleName

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Affiliation

Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ.

Email

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City

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Orcid

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First Name

Azza A. B.Y

Last Name

Hamza

MiddleName

-

Affiliation

Food Technology Research Institute, Agriculture Research Center, Giza

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Orcid

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Volume

4

Article Issue

1

Related Issue

25297

Issue Date

2019-02-01

Receive Date

2021-06-01

Publish Date

2019-02-01

Page Start

37

Page End

38

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 4_Issue 1_Pages 37-38.pdf

PDF . 114.1kB

Link

https://mjfds.journals.ekb.eg/article_174244.html

Detail API

https://mjfds.journals.ekb.eg/service?article_code=174244

Order

3

Type

original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

PRODUCTION OF FUNCTIONAL FOOD PRODUCTS USING DATE FIBERS

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Article

Created At

23 Jan 2023