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Technological and Nutritional Studies on Date Seeds and Pomegranate Peel in Production of Some Bakery Products.
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Abstract: The date seeds considered a by-product of many date processing plants producing pitted dates, date syrup and date confectionery. Pomegranate peels is a by-product of canned beverages, jelly, jam, paste and, especially, fresh juice which can be obtained from the whole fruit. The present thesis aimed to evaluate the effect of partial substitution of wheat flour (72 %) with different ratios of date seeds powder (DSP) or pomegranate peels powder (PPP) and/or mix (1:1) of both of them 5, 10 and 15%, on chemical composition, phenol and flavonoid compounds, rheological characteristics, physical properties, texture profile analysis and sensory evaluation of pan bread and crackers.
Results indicated that ash, ether extract, and dietary fiber were the highest content in date seed powder (4.20, 12.03 and 63.41%) respectively. While in minerals pomegranate peel powder was higher in calcium (Ca) 341, sodium (Na) 67.48, iron (Fe) 6.08, zinc (Ze) 1.11 and manganese (Mn) 0.83 mg/100g than wheat flour and date seed powder. Phenol and flavonoids compounds of pomegranate peel powder represented the highest value comparing with date seed powder. The partial replacement of wheat flour with 5, 10 and 15 % of date seeds powder showed the highest values
of gluten index (GI) 88.12, 82.40 and 76.10 respectively comparing with pomegranate peels powder and the mix of both of them. Also viscosity was found to increase with increasing ratios of date seed powder comparing with PPP and the mix of them. A slight increase of weight of pan bread was ranged from (1.16 to 1.40 %.). Addition of pomegranate peels powder, ranged from (0.46 to 2.26%) and addition of mixture (1:1) was ranged from (1.02 to 2.46%) in formulation of pan bread. Using the mixture significantly affected the textural properties of the breads. Freshness of the produced pan bread was improved significantly during the storage periods compared with control.
Sensory evaluation of pan bread samples indicated that there were insignificant differences in taste, crust color, crumb color, crumb distribution, flavor, and general appearance of the pan bread with 5% of date seed powder or pomegranate peels powder or their mixture (1:1) of both of them followed by 10% than 15% respectively. Crackers supplement with 5% date seed powder recorded the highest value in overall acceptability 87.70% followed by mix of DSP plus PPP (86.20%) than pomegranate peels powder 82.20%. Thus, it could be concluded that partial substitution at level 5% of date seed powder and pomegranate peels can be used as an excellent source of functional foods components in the production of some functional foods for human consumption through enhancing their nutritional value
Key words: Date Seed (DS); Pomegranate peels (PP); Pan Bread; Crackers; Rheology; Active Compounds; Sensory Evaluation.
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| Publication year |
2017
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| Organization Name |
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| Country |
Egypt
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| Author(s) from ARC |
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| External authors (outside ARC) |
فاروق محمد التلاوى
معهد البحوث والدراسات البيئية جامعة عين شمس
عبد الرحمن رجب عبدالرحمن
كلية التربية النوعية جامعة عين شمس
سماح محمد أسماعيل
كلية التربية النوعية جامعة عين شمس
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| Publication Type |
PhD Thesis
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