Journal of Nutrition & Food Sciences
Open Access

Quality evaluation of date seed powder and its utilization in cookies

Hybrid Event: 30^th European Nutrition and Dietetics Conference

February 22-23, 2023 | Madrid, Spain

Hafiz Muhammad Rizwan Abid*, Anwaar Ahmed, Ubaid-ur-Rehman and Nauman Khalid

University of Management & Technology, Pakistan
Arid Agriculture University, Pakistan

Scientific Tracks Abstracts: J Nutr Food Sci

Abstract :

The present project was undertaken to explore the functional and nutraceutical properties of date pits. Date seed powder is supplemented at different levels (5%, 10%, 15% and 20%) with wheat flour for the manufacturing of cookies. Date seed powder enriched cookies was subjected to physio-chemical analysis for moisture, crude protein, crude fiber, mineral (Ca, Mg, Fe) and antioxidants. The date seed powder supplemented cookies were analyzed at 15 days’ storage interval at 0,15,30,45 and 60 days of storage. Sensory evaluation was performed to analyze the sensory attributes of cookies during subsequent incorporation of date seed powder. The results manifested that the mean value of different parameters among the treatment ranges from 3.38% to 3.47% for moisture content, 8.85-10.27% for protein, 2.06-3.07% for fiber, 327.00-469.26 % Calcium, magnesium (400.42-427.31%), Total Phenolic Content (TPC) (3.29-3.68 μg GAE/100 g) and Radical scavenging activity (DPPH) (10.95-11.02). The significant higher moisture content (3.47%), protein (10.27%), fiber (3.07%), calcium (469.26%), magnesium 427.31% TPC (3.68 μg GAE/100 g) and DPPH (11.02) was found in T4 (20% date seed powder) while significantly lower content of these components was found in T1 (5% date seed powder). Results showed that the mean value for different parameters of supplemented cookies were significantly decreased from moisture content (3.74% to 3.28%), Protein (9.79-9.30%), fiber (2.96-2.55%), Calcium (469.00-468.58%), magnesium (421.02-417.11%), total phenolic content (TPC) (3.66-3.20 μg GAE/100 g) and Radical scavenging activity (DPPH) (11.08-10.76) during 60 days of storage interval. The best sensory results were obtained for T2 (10% date seed powder) in terms of color, flavor, texture, taste and appearance. Keywords: Functional foods, Nutritional value, Date pits, Date seed powder.

Biography :

Hafiz Muhammad Rizwan Abid is from School of Food and Agricultural Sciences, University of Management and Technology Lahore, Pakistan.