Exploration of making date seed’s flour and its nutritional contents analysis

Wahini, Meda

doi:10.1088/1757-899x/128/1/012031

Cited by 11 publications

(8 citation statements)

References 10 publications

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“…DPP composition entails 1%-2% ash, 5%-7% proteins, 5%-10% moisture, 7%-10% oil, 10%-20% crude fiber, and 55%-65% carbohydrates on dry mater basis. Studies of Wahini (2016) stated that fibers content in the DPP ranged between 57.0 and 57.5% and DPP contains hemicelluloses at 17.5%, lignin at 11%, cellulose at 42.5%, and ash at 4%. Moreover, the DPP' seeds are good source of natural antioxidants (Messaoudi et al, 2013), thus making them potential preservatives that will improve the stability and shelf life of the jams and jellies.…”

Section: Introductionmentioning

confidence: 99%

Effects of Replacing Pectin with Date Pits Powder in Strawberry Jam Formulation

Alqahtani¹

2020

SJKFU

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The importance of date (Phoenix dactylifera) pits as an agricultural waste arise from its large dietary fiber contents despite its limited usage in food processing. For this reason, replacing pectin in jam production with date pits powder (DPP) has been considered as a promising research area. This study aimed at evaluating the effects of pectin replacement in a strawberry jam with Khalas palm dates pits powder (DPP) as a novel source of dietary fiber. The examined treatments were replacing 25% of pectin by DPP (0.1%DPP and 0.3% pectin), 50% (0.2%DPP and 0.2% pectin), 75% (0.3 %DPP and 0.1% pectin), and 100% (0.4% %DPP and 0.0% pectin) compared with control treatment at 0.0% DPP and 0.4% pectin. Prepared strawberry jam samples were evaluated monthly for chemical, textural and sensory for six months storage duration. The results indicated that all treatments of pectin replacement have a positive relationship with color parameters. A slight increase in acidity, dry matter contents, Bostwick (consistency indicator) during storage period was also noticed. Replacement treatments at 50% and 75% varied and showed an increase in viscosity, hardness, cohesiveness, and adhesiveness for the strawberry jam samples during the storage period. There were no significant differences (p>0.05) in the sensory scores for color, taste, and texture. Overall acceptability increased steadily up to the 6th month of storage. The use of DPP as a novel source of dietary fiber may be an alternative to pectin in jam production.

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Section: Introductionmentioning

confidence: 99%

Effects of Replacing Pectin with Date Pits Powder in Strawberry Jam Formulation

Alqahtani¹

2020

SJKFU

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“…The date seeds consist of 5%–7% proteins by weight (Aldhaheri et al, 2004; Besbes et al, 2004), compared with the carbohydrate content of ~75% (Nehdi et al, 2010; Wahini, 2016). Proteomic and electrophoresis analyses of the proteins extracted from the date seeds demonstrated over 300 types of proteins, the most abundant proteins being the glycinin and β‐conglycinin (Akasha et al, 2015).…”

Section: Extraction Of Proteins From Date Seeds By Enzymatic Hydrolysismentioning

confidence: 99%

Extraction of phytochemicals from date palm ( Phoenix dactylifera L.) seeds by enzymatic hydrolysis

Gul

Ahmad

2022

Food Processing Preservation

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The date palm (Phoenix dactylifera L.) industry generates around 1 million tons of date seeds annually. These seeds contain dietary fibers, fatty acids, proteins, and other phytochemical compounds that, if extracted, could be utilized in food, medicine, cosmetics, and energy production. Extracting bioactive compounds from date seeds requires cell degradation to release the intracellular content. Enzymatic hydrolysis (EH) is a biochemical process used to release bioactive molecules stored in date seeds and subsequently produce valuable products. The aim of this review was to highlight the role of EH in the extraction of useful bioactive compounds from the date seeds. Specifically, extraction of the dietary fibers (sugars), proteins, and fatty acids (oils) from the date seeds and their subsequent conversion to bio‐fuel (i.e., ethanol and diesel) are discussed in detail. This review may provide a useful reference for the users of date products. Novelty impact statement The seeds of the date palm (Phoenix dactylifera L.) contain dietary fiber, fatty acids, proteins, and other phytochemicals that, if extracted, could be used in food, medicine, cosmetics, and energy. The use of enzymatic hydrolysis to extract these bioactive compounds from the date seeds and the associated parameters and their optimization are discussed in this study.

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“…Date seeds constitute an abundant residue of the pitted date industry, as they represent up to 15% of the fruit mass, which are mostly discarded as wastes or used as feeding supplements ( Echegaray et al, 2021 ). This lack of interest conflicts with the high content of valuable compounds in date seeds, which include fiber, unsaturated fatty acids, proteins, phenolic compounds, phytosterols, tocopherols, tocotrienols, carotenes, and minerals ( Habib et al, 2013 ; Wahini, 2016 ; Hilary et al, 2020 ; Echegaray et al, 2021 ). Some authors hypothesized that DSF proteins might originate bioactive peptides and associated DSF to antioxidant and ACE inhibitory activities ( Ambigaipalan et al, 2015 ; Saeed et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling

et al. 2022

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Our study proposed date seeds flour (DSF) as an innovative ingredient for sourdough bread production through sustainable bio-recycling. We isolated autochthonous lactic acid bacteria and yeasts from DSF and DSF-derived doughs to build up a reservoir of strains from which to select starters ensuring rapid adaptation and high ecological fitness. The screening based on pro-technological criteria led to the formulation of a mixed starter consisting of Leuconostoc mesenteroides, Lactiplantibacillus plantarum, and Saccharomyces cerevisiae strains, which allowed obtaining a mature type I sourdough after consecutive refreshments, in which an aliquot of the durum wheat flour (DWF) was replaced by DSF. The resulting DSF sourdough and bread underwent an integrated characterization. Sourdough biotechnology was confirmed as a suitable procedure to improve some functional and sensory properties of DWF/DSF mixture formulation. The radical scavenging activity increased due to the consistent release of free phenolics. Perceived bitterness and astringency were considerably diminished, likely because of tannin degradation.

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Exploration of making date seed’s flour and its nutritional contents analysis

Cited by 11 publications

References 10 publications

Effects of Replacing Pectin with Date Pits Powder in Strawberry Jam Formulation

Effects of Replacing Pectin with Date Pits Powder in Strawberry Jam Formulation

Extraction of phytochemicals from date palm ( Phoenix dactylifera L.) seeds by enzymatic hydrolysis

Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling

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