Antioxidant Potential of Cookies Formulated with Date Seed Powder

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F22%3AN0000101" target="_blank" >RIV/60460709:41210/22:N0000101 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.3390/foods11030448" target="_blank" >https://doi.org/10.3390/foods11030448</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods11030448" target="_blank" >10.3390/foods11030448</a>

Result language
angličtina
Original language name
Antioxidant Potential of Cookies Formulated with Date Seed Powder
Original language description
Utilising major waste products from the food industry can have both a great environmental impact and be a means to improve consumer health. Date seed is a food industry byproduct that has been proven to have high nutritional value. The aim of this work was to measure the total polyphenolic content (TPC), flavonoids, and antioxidant activity of the seeds of six date fruit varieties, Fard, Khalas, Khinaizi, Sukkary, Shaham, and Zahidi, and to use those seeds to enhance the antioxidant value of cookies by partially substituting flour with ground date seed. Date seed powder (DSP) was extracted at three levels of sample to solvent ratio (5:1, 10:1 and 15:1 mg/mL). Cookies were prepared using three substitution levels of wheat flour (2,5, 5,0, and 7,5%, w/w) by DSP and two types of flour (white and whole wheat), and were baked at two different temperatures, 180 and 200C. The composite cookies were found to contain a significant amount of TPC and flavonoids, and showed in-creased antioxidant activity compared with the control samples.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
20101 - Civil engineering

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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