Abstract
Date seeds are a major waste product that can be utilised as a valuable and nutritional material in the food industry. The aim of the present study was to improve cookies quality in terms of functional and textural value and assess the effect of date seed powder flour substitution on the physical and chemical characteristics of cookies. Three substitution levels (2.5, 5 and 7.5%) of flour by fine date seed powder from six varieties locally named Khalas, Khinaizi, Sukkary, Shaham, Zahidi and Fardh were prepared. Two types of flour were used (white flour and whole wheat) at two different baking temperatures: 180 and 200 °C. The incorporation of date seed had no or slight effect on moisture, ash, fat and protein content of the baked cookies. On the other hand, incorporation significantly affected the lightness and hardness of cookies; the higher level of addition, the darker and crispier the resulting cookies. The sensory analysis indicated that the produced cookies were acceptable in terms of smell, taste, texture and overall acceptability. The results indicate that the most acceptable cookies across all evaluated parameters were produced using whole wheat flour with 7.5% levels of date seed powder using Khalas and Zahidi varieties. Overall, the analysis indicated that cookies with acceptable physical characteristics and an improved nutritional profile could be produced with partial replacement of the white/whole wheat flour by date seed powder.
Highlights
The arid and semiarid regions of countries in North Africa and the Middle East are good habitats for the date palm plant [1,2,3,4]
No significant difference was observed in protein content between the varieties used
The lowest carbohydrate content was in Khalas powder; it was significantly different from Sukkari, Shaham and Zahidi varieties
Summary
The arid and semiarid regions of countries in North Africa and the Middle East are good habitats for the date palm plant [1,2,3,4]. Date palm is of economic and social importance for people in date-producing countries [5]. The pericarp of the date fruit is the edible part, and the pit is a waste product [3]. Dates of low quality and a hard texture, as well as contaminated ones, are rejected and sometimes used for feed in the animal and poultry industries [7]; up to 800,000 tonnes/year of seeds could be disposed of [2]. Date seeds are composed of 2.10–7.10% moisture, 2.3–6.4% protein, 5–13.2% fat, 0.9–1.8% ash and 72.5–80.2% dietary fibre [8]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: 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.
