Use of date palm pollen grains and date syrup concentrate in preparing healthy bakery products
Abstract: This study aimed to prepare and evaluate healthy bakery product by using date palm pollen grains (DPPG) and date syrup concentrate (DSC) in order to prepare three types of healthy biscuits. The first type:- salted biscuits supplemented with DPPG (using DPPG at substitution levels of 3, 6, 9, and 12% from wheat flour 72% extraction which used in the preparation of biscuits). The second type:- Sweet biscuits supplemented with DPPG and DSC (using DPPG at substitution levels of 3, 6, 9 and 12% from wheat flour 72% extraction with replacement of half the amount of sugar by using DSC. The third type:- Sandwich biscuits normal or low calorie (two pieces of biscuits filler with DSC or DSC mixed with DPPG at ratios of 1:2 or 1:3, respectively). The produced biscuits were chemically, physically and organolyptically evaluated. The obtained data indicated that, increasing the supplementation levels of the previous materials in the produced biscuit led to increase protein, fat, ash, dietary fiber and mineral contents (i.e., Fe, Zn, Ca, Mg and Mn). While value of total caloric (K.cal/100g) and changing on total caloric were not significantly increased compared with the control. Digestible carbohydrate slightly decreased compared with the control. The values of moisture, height, volume, specific volume, and weight of all produced biscuit types were slight increased by increasing supplementation levels of previous materials. All sensory characteristics were improved with increasing the percentage of supplements and all supplemented biscuits had acceptance (very good). And the results showed that all types of supplemented biscuits with DPPG and DSC were highest in contribute of most of Recommended Dietary Allowances (RDA) of protein, dietary fiber and minerals (i.e., Fe, Zn, Ca and Mg) for children and adults. The results of this study recommend that the incorporation of these sources (as a food supplement) with wheat flour 72% extraction to obtain healthy bakery products having high biological value (particularly for patients with anemia and osteoporosis) due to its content of high amounts of minerals.
Publication year 2011
Pages 21-55
Organization Name
serial title Egyptian J. of Nutrition
Author(s) from ARC
External authors (outside ARC)
    تهاني يحي صابر حسن المعمل المركزى لبحوث وتطوير النخيل – مركز البحوث الزراعية
    شريف فتحى الشرباصى المعمل المركزى لبحوث وتطوير النخيل – مركز البحوث الزراعية
Publication Type Journal
↑