Physical Chemical and Textural Characteristics and Sensory Evaluation 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%3AN0000104" target="_blank" >RIV/60460709:41210/22:N0000104 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2304-8158/11/3/305" target="_blank" >https://www.mdpi.com/2304-8158/11/3/305</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods11030305" target="_blank" >10.3390/foods11030305</a>

Result language

angličtina

Original language name

Physical Chemical and Textural Characteristics and Sensory Evaluation of Cookies Formulated with Date Seed Powder

Original language description

Date seeds are a major waste product that can be utilised as a valuable and nutritional material in the food industry. The aim of the present study was to improve cookies quality in terms of functional and textural value and assess the effect of date seed powder flour substitution on the physical and chemical characteristics of cookies. Three substitution levels (2,5, 5 and 7,5%) of flour by fine date seed powder from six varieties locally named Khalas, Khinaizi, Sukkary, Shaham, Zahidi and Fardh were prepared. Two types of flour were used (white flour and whole wheat) at two different baking temperatures: 180 and 200 C. The incorporation of date seed had no or slight effect on moisture, ash, fat and protein content of the baked cookies. On the other hand, incorporation significantly affected the lightness and hardness of cookies: the higher level of addition, the darker and crispier the resulting cookies. The sensory analysis indicated that the produced cookies were acceptable in terms of smell, taste, texture and overall acceptability. The results indicate that the most acceptable cookies across all evaluated parameters were produced using whole wheat flour with 7,5% levels of date seed powder using Khalas and Zahidi varieties. Overall, the analysis indicated that cookies with acceptable physical characteristics and an improved nutritional profile could be produced with partial replacement of the white/whole wheat flour by date seed powder.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

—

Volume of the periodical

11

Issue of the periodical within the volume

3

Country of publishing house

CH - SWITZERLAND

Number of pages

13

Pages from-to

1-13

UT code for WoS article

000755069900001

EID of the result in the Scopus database

2-s2.0-85123533462