Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation

Bölek, Sibel

doi:10.1111/1750-3841.15548

Cited by 21 publications

(19 citation statements)

References 48 publications

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“…In previous studies, improved water holding capacities resulted in bread formulated with defatted date seed powder [20] and extracted polysaccharides of date seeds [34]. Therefore, the results in this study could be attributed to the improved water holding capacity [35] due to the high amount of fibre content in date seeds [17][18][19]. When it comes to preservation, convenience in packaging, storage and transport, the moisture content is an important quality factor.…”

Section: Date Seed Powder Chemical Compositionmentioning

confidence: 53%

Physical Chemical and Textural Characteristics and Sensory Evaluation of Cookies Formulated with Date Seed Powder

Najjar

Alkaabi

Alketbi

et al. 2022

Foods

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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.

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Section: Date Seed Powder Chemical Compositionmentioning

confidence: 53%

Physical Chemical and Textural Characteristics and Sensory Evaluation of Cookies Formulated with Date Seed Powder

Najjar

Alkaabi

Alketbi

et al. 2022

Foods

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“…However, these by‐products are rich in dietary fiber and bioactive compounds and can be used in food production (Gómez & Martinez, 2018). Many studies indicate that the content of dietary fiber and total phenolics, as well as antioxidant activity of cookies supplemented with fruit pomace (Usman et al., 2020), fruit seed (Bolek, 2020), or fruit peel (Obafaye & Omoba, 2018), are significantly enhanced. Besides, the addition of these by‐products also augments the mineral content of the cookies.…”

Section: Introductionmentioning

confidence: 99%

Use of pitaya peel powder for partial replacement of wheat flour in cookie making: Effects of particle size of pitaya peel powder on the product quality

Anh

Tran

2021

Food Processing Preservation

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Pitaya peel powder (PPP) samples passed through 595, 420, 210, or 105‐µm sieves were partially replaced with wheat flour in cookie making. The use of 10% PPP in the cookie formulation significantly increased the content of total dietary fiber, betacyanin, and total phenolics, as well as the antioxidant capacity of the product but slightly reduced its protein and starch content. When the sieve aperture for PPP decreased from 595 to 105 µm, the phenolic content of supplemented cookies increased by 19.2%, the DPPH radical scavenging activity and ferric reducing antioxidant power were enhanced by 14% and 38%, respectively, while their total fiber content was slightly reduced. The use of PPP with small particle size decreased the diameter, thickness, and volume of the cookies but enhanced their density and hardness. The cookies incorporated PPP passed through 210‐µm sieve and had similar overall sensory acceptability to that of the control cookies. Novelty impact statement Dietary fiber with a balanced ratio of soluble and insoluble fiber as well as bioactive compounds with high antioxidant activity is provided by PPP. The use of PPP in cookie formulation improved the fiber, phenolic, and betacyanin content of the product and its antiradical activity and ferric reducing power. The results of this work reveal that PPP is a potential antioxidant dietary fiber source for the development of new food products with high fiber and antioxidant content in the food industry.

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“…In this study, water was used as the extraction solvent for extraction of TPCs and for assays of antioxidant action, ABTS, and FRAP, yet the results were significantly higher. Most of the studies on bakery items incorporated seeds including grape seed, flaxseed, sunflower seed and fig seed, and used organic solvents such as ethanol and methanol [32,[67][68][69][70][71], ending up with high levels of TPCs, antioxidants, ABTS and FRAP levels. High levels of antioxidants in date seed powder as well as the improved antioxidant properties of composite cookies with increasing substitution levels show that date seed powder can be used as functional ingredient in the food industry to improve the quality of baked goods.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Antioxidant Potential of Cookies Formulated with Date Seed Powder

Najjar

Kizhakkayil

Shakoor

et al. 2022

Foods

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Utilising major waste products from the food industry can have both a great environmental impact and be a means to improve consumer health. Date seed is a food industry byproduct that has been proven to have high nutritional value. The aim of this work was to measure the total polyphenolic content (TPC), flavonoids, and antioxidant activity of the seeds of six date fruit varieties, Fard, Khalas, Khinaizi, Sukkary, Shaham, and Zahidi, and to use those seeds to enhance the antioxidant value of cookies by partially substituting flour with ground date seed. Date seed powder (DSP) was extracted at three levels of sample to solvent ratio (5:1, 10:1 and 15:1 mg/mL). Cookies were prepared using three substitution levels of wheat flour (2.5, 5.0, and 7.5%, w/w) by DSP and two types of flour (white and whole wheat), and were baked at two different temperatures, 180 and 200 °C. The composite cookies were found to contain a significant amount of TPC and flavonoids, and showed increased antioxidant activity compared with the control samples.

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Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation

Cited by 21 publications

References 48 publications

Physical Chemical and Textural Characteristics and Sensory Evaluation of Cookies Formulated with Date Seed Powder

Physical Chemical and Textural Characteristics and Sensory Evaluation of Cookies Formulated with Date Seed Powder

Use of pitaya peel powder for partial replacement of wheat flour in cookie making: Effects of particle size of pitaya peel powder on the product quality

Antioxidant Potential of Cookies Formulated with Date Seed Powder

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