Effect of Mixing Date Seed Powder with Wheat Flour on the Rheological Parameters, Nutrients, Bioactive Compounds Content, and Antioxidant Activity of the Egyptian Balady Bread

Ismail, Neveen; Elhassaneen, Yousif Abd Elasis Elhassaneen; El Kholey, Heba Mostafa

doi:10.21608/asejaiqjsae.2024.378235

Effect of Mixing Date Seed Powder with Wheat Flour on the Rheological Parameters, Nutrients, Bioactive Compounds Content, and Antioxidant Activity of the Egyptian Balady Bread

Document Type : Original Article

Authors

¹ Nutrition and Food Science Department, Faculty of Home Economics, Helwan University, Cairo, Egypt

² Department of Nutrition and Food Science, Faculty of Home Economics, Minoufiya University, Shebin El-Kom, Egypt

³ Department of Home Economics, Faculty of Specific Education, Damietta University, Damietta, Egypt.

10.21608/asejaiqjsae.2024.378235

Abstract

The present study aims to determine the chemical composition, nutritional evaluation and bioactive compound content of Khalas date seed powder (DSP). Also, the application of partial replacement of wheat flour with DSP in the manufacture of Egyptian Balady bread will be within the scope of this investigation. The moisture, total protein, crude fat, crude fiber, ash and carbohydrates content of DSP were 8.11, 6.62, 9.03, 17.35, 1.71 and 57.18%, respectively. Also, mineral analysis of DSP revealed that it contains a variety of estimated effective components. K recorded higher content followed by P, Mg, Ca, Na, Fe, Mn, Cu, Zn and Se. For bioactive compounds in DSP, the total phenolic was observed as the most abundant, followed by polysaccharides, flavonoids, saponins, tannins, terpenoids, lutein, triterpenoids, anthocyanins and carotenoids. Mixing DSP (5-20%) into wheat flour increases all the assayed minerals except Zn and Cu, all assayed bioactive compounds except phytates and free radical scavenging activity. In terms of rheological properties, adding DSP to dough increased all farinograph parameters, including water absorption, arrival time, dough development time, dough stability, and farinograph quality number, by 9.38 to 40.94, 13.67 to 102.88, 2.01 to 28.92, 4.99 to 52.91, and 5.43 and 21.81%, respectively. Additionally, all extensograph parameters were enhanced, including extensibility, relative resistance to extension, proportionate number, and energy. The rate of increase in all assayed compounds and parameters as the result of DSP mixing levels was recorded dose-response manner. In conclusion, DSP could play an important role in strategies to contribute a major role to bridging the nutritional gap and improving the quality parameters, as a partial substitute for flour. Therefore, the present study recommended that DSP be included in food processing and therapeutic nutrition applications.

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