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Studies on doum (Hyphaene thebaica) fruits utilization
in some bakery products
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Abstract: Bakery products represent an important part of essential food stuff in human diets. Bakery products are low nutritional value, Therefore the aim of this study is to improve the nutritional value by adding doum flour to these products.
This study was carried out to investigate the gross chemical composition of doum fruit and the possibility of utilization doum fruit powder at the optimum replacement ratio in cake and biscuit as source of nutrients and mineral as well as increase the acceptability for the consumer.
Doum (Hyphaene thebaica) fruit flour DF was studied in terms of chemical properties as well as technological processing to prepare biscuit and cake containing DF.
Chemical composition showed that DF possessed low content of crude protein however, it could be considered as a good source of minerals (Ca, P, Mg, Fe and Cu). The results also indicated that DF had very good values of dietary fiber, phenolics and flavonoids content.
Crude Protein, fat, fiber, ash and total carbohydrates of DF were 2.99, 2.69, 15.22, 8.97 and 70.13%, respectively. The nutritional value of the processed cake and biscuit (crude fiber, phenolics, flavonoids and ash) were found to be increased with the increase of doum flower addition.
Cake and biscuit were made of different concentrations of doum powder 0, 5, 10, 15 and 20 %. The standard methods were used to determine the proximate composition, minerals and sensory evaluation.
Sensory evaluation score for the cake biscuit substituted with different level of doum powder are illustrated. The results clearly indicated that using doum fruit powder at different replacement levels of wheat or maize flour did not affected on same characteristics of cake and biscuit compared with the control. Meanwhile, it showed an acceptability in 5% followed by 10, 15 and 20% levels of substituted cake and biscuits.
The results have demonstrated that the doum powder possesses good nutritional and functional properties and can be used for various important applications in food industry. It can be recommended that further study on the purification and identification of the bioactive compounds that can be found in doum flour and assess it as an in vivo antioxidant activity by using the animals test.
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| Publication year |
2019
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| Organization Name |
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| Country |
Egypt
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| Author(s) from ARC |
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| Publication Type |
Master Thesis
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