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

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.

Applications of date pits in foods to enhance their functionality and quality: A review

“…Date pit powder has been used as a fortification agent in biscuits, either alone or as a blend with other ingredients, to achieve a desired functionality. Najjar et al (2022) produced cookies using date pit powder as a flour replacement at levels of 2.5, 5.0, and 7.5%. Two types of flour were used (white and whole wheat), and two baking temperatures were tested (10 min at 180 • C and 8 min at 200 • C).…”

KARAKTERISASI KIMIA DAN SENSORI COOKIES NON-GLUTEN DENGAN SUBTITUSI TEPUNG TULANG IKAN TONGKOL (Euthynnus affinis) SEBAGAI ALTERNATIF MAKANAN RINGAN PENDERITA CELIAC

“…Selain pengaruh tepung tulang ikan tongkol yang ditambahkan, pada saat pemanggangan terdapat beberapa bahan yang kaya akan asam amino dan gula pereduksi yang memungkinkan terjadinya reaksi Maillard (Chavan et al, 2016). Warna Safira Noor Andayani / Karakterisasi Kimia dan Sensori Cookies Non-Gluten dengan Subtitusi Tepung Tulang Ikan Tongkol (Euthynnus affinis) Sebagai Alternatif Makanan Ringan Penderita Celiac cookies yang lebih gelap berkorelasi dengan indikator fisik, kimia, dan sensoris lainnya dari kualitas produk (Najjar et al, 2022). Atribut aroma memegang peranan penting dalam penerimaan cookies non-gluten ini, di mana penambahan tepung tulang ikan tongkol pada cookies P2 memberikan skor lebih rendah daripada cookies P1 (Gambar 2).…”

Alternative Use of the Extensograph-E in the Role of a Texturometer

“…Taking into account texture analysis using the texturometer, wheat and whole grain wheat cookies containing 19 and 26% palm oil demonstrated hardness of 22.8 N and 11.0 N, respectively (Najjar et al, 2021); in general, the latter cookies could be expected to be harder than the former due to the higher fibre content. In the case of wheat cookies with 12% butter, Lamaová determined multiple higher hardness (81 N); furthermore, the flexibility and fracture work of these cookies were 1.9 mm and 229 N•mm on average of five replications.…”