Date components as promising plant based materials to be incorporated into baked goods – a review
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F22%3AN0000102" target="_blank" >RIV/60460709:41210/22:N0000102 - isvavai.cz</a>
Result on the web
<a href="https://www.mdpi.com/2071-1050/14/2/605" target="_blank" >https://www.mdpi.com/2071-1050/14/2/605</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/su14020605" target="_blank" >10.3390/su14020605</a>
Alternative languages
Result language
angličtina
Original language name
Date components as promising plant based materials to be incorporated into baked goods – a review
Original language description
Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research area with increasing attention. Studies where the researchers tried to improve the quality of bakery goods by incorporating date components have shown positive results, with several drawbacks that need attention and further research. The objective of this review is to present a comprehensive overview of the utilization of date components in bakery products and to identify gaps in the current knowledge. This review will help focus further research in the area of valorization of date by-products and thereby contribute to the generation of novel functional bakery products that meet consumer expectations and industry standards, thus generating income for the relevant industry and considerable alleviation of the environmental burden this waste and by-products contribute to. Only a few studies have been focused on utilizing date by-products and their extracts for baked goods, while a research area still remaining under-explored is the effect of incorporation of date components on the shelf life of bakery products.
Czech name
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Czech description
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Classification
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
40500 - Other agricultural sciences
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Sustainability
ISSN
2071-1050
e-ISSN
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Volume of the periodical
14
Issue of the periodical within the volume
2
Country of publishing house
CH - SWITZERLAND
Number of pages
29
Pages from-to
1-29
UT code for WoS article
000747742900001
EID of the result in the Scopus database
2-s2.0-85122369362