Abstract
The core objectives of the current study were to explore and compare the proximate and nutritive composition of both types of cookies prepared either with Ajwa seed oil (ASO) or hydrogenated vegetable fat (HVF) and comparative analysis of the antioxidantal potential of both cookies and to reconnoiter the storage effects on the quality parameters of the cookies over a period of 60 days. Outcomes revealed that the cookies prepared with the ASO were superior (p < .05) in fat% and energy as compared to the cookies with HVF. Due to the presence of functional moieties, ASO cookies were found with better palatability, increased shelf life with enhanced physical properties and better functionality. Therefore, the findings of the current study revealed that ASO could be used as an alternative fat source for the preparation of novel functional cookies instead of conventional vegetable fats.
Highlights
Date (Phoenix dactylifera L.) is believed to be the hoariest food produce being consumed by the mankind for more than 6,000 years (Kwaasi, 2003), included in the family Palmae, and is under cultivation across the globe because of its popularity among the masses and its wide acceptability to an extensive range of ecological regions including arid to semiarid regions (Al-Farsi & Lee, 2008)
About 2 g of Ajwa date seed oil (ASO) or hydrogenated vegetable fat (HVF) cookies sample was taken in a test tube, 20 ml methanol was added, and it was allowed to vortex for half an hour
Our studies showed a significant decrease of catechin contents in the cookies prepared from ASO with values ranging from 8.49 ± 0.01 mg/kg to 8.39 ± 0.01 mg/ kg from baseline to the 60th day of storage with their absence in the cookies prepared from HVF
Summary
Date (Phoenix dactylifera L.) is believed to be the hoariest food produce being consumed by the mankind for more than 6,000 years (Kwaasi, 2003), included in the family Palmae, and is under cultivation across the globe because of its popularity among the masses and its wide acceptability to an extensive range of ecological regions including arid to semiarid regions (Al-Farsi & Lee, 2008). Date seed being the discarding material with the availability of very limited information about its viability used as an active ingredient for the preparation of functional foods except for its utilization in animal feed after its separation from the date fruit and is supposed to be very rich in bioactive constituents as evident from the outcomes of various studies (Aldhaheri, Alhadrami, Aboalnaga, Wasfi, & Elridi, 2004; Besbes et al, 2005). Dietary guidelines are relaying with great concern upon the health-promoting characteristics of phytochemicals as they impart proven beneficial impacts on human health against different diseases including cardiovascular disease (CVD), diabetes, obesity, and neurodegenerative complications (Jayasekera, Molan, Garg, & Moughan, 2011). In order to curtail different disorders and ailments, the
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