Antioxidant Potential of Cookies Formulated with Date Seed Powder

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Antioxidant Potential of Cookies Formulated with Date Seed Powder

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Antioxidant Potential of Cookies Formulated with Date Seed Powder

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

20101 - Civil engineering

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

Foods

ISSN

2304-8158

e-ISSN

—

Svazek periodika

11

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

16

Strana od-do

1-16

Kód UT WoS článku

000756497200001

EID výsledku v databázi Scopus

2-s2.0-85124247588