Abstract
Extracting value from date fruit pomace, commonly dismissed as animal feed by date syrup factories, unveils a substantial composition of both insoluble and soluble fibers, along with valuable phenolic compounds. This nutritional profile positions date fruit fibre as an option for consumers seeking alternative fibre sources. This study investigates the extraction of high fibre date ingredient from date fruit pomace and its integration into bread wheat flour at replacement levels of 5%, 10%, 15%, and 20% (w/w). The research examines the resulting bread dough's properties using farinograph, rheometer, texture analyzer and optical microscopy. Furthermore, it explores the potential of high fibre dietary ingredient as a valuable fibre supplement. Our findings reveal that high fibre dietary ingredient is rich in insoluble fibre and phenolic antioxidants, has moderate moisture and protein content, and low-fat levels. It displays promising high water and oil retention capacity. However, substantial incorporation into bread flour leads to the formation of a hardened, adhesive dough with low stability to mixing. These findings provide insights into the diverse potential applications of high fibre dietary ingredient, highlighting its characteristics and challenges when utilized in baking practices.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.