Utilization of Germinated date seeds as a Source of Functional Ingredients in Biscuits

Document Type : Original Article

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Bread and Pastries Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Abstract

Abstract
In order to increase the nutritional value of date seed and optimize the financial worth of these wastes, this study was conducted to assess the advantages of date seed (DSP) powder and germinated date seed powder (GDSP) by replacing them with wheat flour (WF) (72% extraction.). The composition of (DSP) and (GDSP) showed a significantly higher concentration of fiber (16.35–10.90%), ash (1.30–2.50%), fat (7.90–10.50%), total phenolic content (1150.86–3050.10 mg GAE/100 g), antioxidant activity DPPH (60.1–90.45%), and flavonoids content (540.80–870.54 mg RE/100 g DW). K (370–510 mg/100g), Ca (450–920 mg/100g), P (410–560 mg/100g), Fe (3.3–5.01 mg/100 g), and Zn (1.20–2.58 mg/100g). DSP and GDSP were then substituted for the WF in a ratio of 10, 20, and 30%. This allowed for the determination of the concentrations of the two substances based on sensory evaluation, chemical composition, mineral elements, phenols, and flavonoids to produce biscuits. These chemicals also have a positive impact on overall body health. However, it was discovered that GDSP outperforms DSP  in every way. Except for a decrease in crude fiber. Furthermore, the judges found that the sensory evaluation of the biscuits of the biscuits was satisfactory in terms of both their physical attributes and acceptability, as well as the possibility of substituting DSP and GDSP with other bakery products. 
 

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Food Technology Research Journal
Volume 3, Issue 2
March 2024
Pages 126-137

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