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378235

Effect of Mixing Date Seed Powder with Wheat Flour on the Rheological Parameters, Nutrients, Bioactive Compounds Content, and Antioxidant Activity of the Egyptian Balady Bread

Article

Last updated: 23 Dec 2024

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Subjects

-

Tags

Food Science and technology

Abstract

The present study aims to determine the chemical composition, nutritional evaluation and bioactive compound content of Khalas date seed powder (DSP). Also, the application of partial replacement of wheat flour with DSP in the manufacture of Egyptian Balady bread will be within the scope of this investigation. The moisture, total protein, crude fat, crude fiber, ash and carbohydrates content of DSP were 8.11, 6.62, 9.03, 17.35, 1.71 and 57.18%, respectively. Also, mineral analysis of DSP revealed that it contains a variety of estimated effective components. K recorded higher content followed by P, Mg, Ca, Na, Fe, Mn, Cu, Zn and Se. For bioactive compounds in DSP, the total phenolic was observed as the most abundant, followed by polysaccharides, flavonoids, saponins, tannins, terpenoids, lutein, triterpenoids, anthocyanins and carotenoids. Mixing DSP (5-20%) into wheat flour increases all the assayed minerals except Zn and Cu, all assayed bioactive compounds except phytates and free radical scavenging activity. In terms of rheological properties, adding DSP to dough increased all farinograph parameters, including water absorption, arrival time, dough development time, dough stability, and farinograph quality number, by 9.38 to 40.94, 13.67 to 102.88, 2.01 to 28.92, 4.99 to 52.91, and 5.43 and 21.81%, respectively. Additionally, all extensograph parameters were enhanced, including extensibility, relative resistance to extension, proportionate number, and energy. The rate of increase in all assayed compounds and parameters as the result of DSP mixing levels was recorded dose-response manner. In conclusion, DSP could play an important role in strategies to contribute a major role to bridging the nutritional gap and improving the quality parameters, as a partial substitute for flour. Therefore, the present study recommended that DSP be included in food processing and therapeutic nutrition applications.

DOI

10.21608/asejaiqjsae.2024.378235

Keywords

Chemical composition, minerals, radicals scavenging activity, farinograph, extensograph, organoleptic evaluation

Authors

First Name

Neveen

Last Name

Ismail

MiddleName

-

Affiliation

Nutrition and Food Science Department, Faculty of Home Economics, Helwan University, Cairo, Egypt

Email

janatorky2012@gmail.com

City

-

Orcid

-

First Name

Yousif Abd Elasis Elhassaneen

Last Name

Elhassaneen

MiddleName

-

Affiliation

Department of Nutrition and Food Science, Faculty of Home Economics, Minoufiya University, Shebin El-Kom, Egypt

Email

yousif12@hotmail.com

City

Shebin El-Kom,

Orcid

0000-0003-1391-3653

First Name

Heba

Last Name

El Kholey

MiddleName

Mostafa

Affiliation

Department of Home Economics, Faculty of Specific Education, Damietta University, Damietta, Egypt.

Email

h.elkholey.1985@gmail.com

City

-

Orcid

0000-0002-6146-6109

Volume

45

Article Issue

3

Related Issue

49063

Issue Date

2024-09-01

Receive Date

2024-08-05

Publish Date

2024-09-30

Page Start

455

Page End

477

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 45_Issue 3_Pages 455-477.pdf

PDF . 918.2kB

Link

https://asejaiqjsae.journals.ekb.eg/article_378235.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=378235

Order

10

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Effect of Mixing Date Seed Powder with Wheat Flour on the Rheological Parameters, Nutrients, Bioactive Compounds Content, and Antioxidant Activity of the Egyptian Balady Bread

Details

Type

Article

Created At

23 Dec 2024