The addition effect of Tunisian date seed fibers on the quality of chocolate spreads

[en] Novel chocolate spreads were enriched by soluble and insoluble dietary fibers from Tunisian Deglet Nour date seeds at 1, 2, 3, 4 and 5% levels in the conventional chocolate spread. Defatted Deglet Nour date seeds (DNDS), date seed soluble fiber concentrate (DSSFC) and date seed insoluble fiber concentrate (DSIFC) were characterized by high levels of dietary fibers (80 – 90%). Chocolate spread enriched with 5% of DSSFC presented the highest OBC (304.62%) compared to the control (102%). Whatever the DSIFC and DSSFC incorporation levels, no significant difference was recorded between the firmness, chewiness and adhesiveness of prepared chocolate spreads compared to the control (P<0.05). Sensory evaluation revealed that all prepared chocolate spreads enriched by DSIFC and DSSFC were accepted by panelists. These results indicated the value of date seeds as new source of dietary fibers to develop chocolate spread and could also improve health benefits and functional properties.

Disciplines :

Food science

Author, co-author :

Bouaziz, M. A.

Abbes, F.

Mokni, A.

Blecker, Christophe ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Science des alim. et formul.

Attia, H.

Besbes, S.

Language :

English

Title :

The addition effect of Tunisian date seed fibers on the quality of chocolate spreads

Publication date :

10 August 2016

Journal title :

Journal of Texture Studies

ISSN :

0022-4901

eISSN :

1745-4603

Publisher :

Blackwell Publishing

Pages :

1-8

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 06 September 2016

Statistics

Number of views

92 (10 by ULiège)

Number of downloads

5 (4 by ULiège)

More statistics

Scopus citations^®

Scopus citations^®
without self-citations

OpenCitations

OpenAlex citations

Bibliography

Al-Farsi, M., Alasalvar, C., Al-Abid, M., Al-Shoaily, K., Al-Amry, M., & Al-Rawahy, F. (2007). Compositional and functional characteristics of dates, syrups, and their by-products. Food Chemistry, 104, 943–947.
Al-Farsi, M. A., & Lee, C. Y. (2008). Nutritional and functional properties of dates: A review. Critical Reviews in Food Science and Nutrition, 48, 877–887.
Almana, H., & Mahmound, R. H. (1994). Palm date seeds as an alternative source of dietary fibre in Saudi bread. Ecology of Food and Nutrition, 32, 262–270.
AOAC. (1995). Official methods of analyses (15th ed.). Washington, DC: Association of Official analytical chemist
Asp, N. G. (2004). Definition and analysis of dietary fibers in context of food carbohydrates. In J. W. van Kamp, N.-G. Asp, J. Miller Jones, & G. Schaafsma (Eds.), Dietary fibers bio-active carbohydrates for food and feed. Wageningen, The Netherlands: Wageningen Academic Publisher.
Barreveld, W. H. 1993. Date palm products. Agricultural services bulletin no. 101. Rome, Italy: FAO.
Besbes, S., Attia, H., Deroanne, C., Makni, S., & Blecker, C. (2008). Partial replacement of meat by pea fiber: Effect on the chemical composition, cooking characteristics and sensory properties of beef burgers. Journal of Food Quality, 31, 480–489.
Besbes, S., Blecker, C., Deroanne, C., Drira, N. E., & Attia, H. (2004). Date seeds: Chemical composition and characteristic profiles of the lipid fraction. Food Chemistry, 84, 577–584.
Besbes, S., Blecker, C., Deroanne, C., Lognay, G., Drira, N. E., & Attia, H. (2005). Heating effects on some quality characteristics of date seed oil. Food Chemistry, 91, 469–476.
Besbes, S., Drira, L., Blecker, C., Deroanne, C., & Attia, H. (2009). Adding value to hard date (Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam. Food Chemistry, 112, 406–411.
Bloch, A., & Thomson, C. A. (1995). Position of the American Dietetic Association: Phytochemicals and functional foods. The Journal of the American Dental Association, 95, 493–496.
Bouaziz, M. A., Ben Amara, W., Attia, H., Blecker, C., & Besbes, S. (2010). Effect of the addition of defatted date seeds on wheat dough performance and bread quality. Journal of Texture Studies, 41, 511–531.
Bouaziz, M. A., Besbes, S., Blecker, C., & Attia, H. (2013). Chemical composition and some functional properties of soluble fibro-protein extracts from Tunisian date palm seeds. African Journal of Biotechnology, 12(10), 1121–1131. 6
Bouaziz, M. A., Besbes, S., Blecker, C., Wathlet, B., Deroanne, C., & Attia, H. (2008). Protein and amino acid profiles of Tunisian Deglet Nour and Allig date palm fruit seeds. Fruits, 63, 37–43.
Daubert, C. R., Steffe, J. F., & Srivastava, A. K. (1998). Predicting the electrorheological behavior of milk chocolate. Journal of Food Process Engineering, 21, 249–261.
Devshony, S., Eteshola, A., & Hani, A. (1992). Characterisation and some potential application of date palm (Phoenix dactylifera L.) seed and seeds oil. Journal of the American Oil Chemists Society, 69, 595–597.
El-Gerssifi, M. (1998). Les défauts des produits de pâtisserie et de biscuiteries au cours du stockage. La prévention par la formulation. Industries Alimentaires Et Agricoles, 7, 82–88.
El-Hadad, N. N. M., Youssef, M. M., Abd El-Aal, M. H., & Abou-Gharbia, H. H. (2011). Utilisation of red palm olein in formulating functional chocolate spread. Food Chemistry, 124, 285–290.
Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., & Attia, H. (2011). Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chemistry, 124, 411–421.
Elleuch, M., Besbes, S., Roiseux, O., Blecker, C., Deroanne, C., Drira, N. E., & Attia, H. (2008). Date flesh: Chemical composition and characteristics of the dietary fibre. Food Chemistry, 111, 676–682.
FAOSTAT. 2013. Bases de données statistiques de la FAO. Rome: Food and Agriculture Organization of the United Nations.
Figuerola, F., Hurtado, M. L., Estévez, A. M., Chiffelle, I., & Asenjo, F. (2005). Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chemistry, 91, 395–401.
Fuhrman, B., Larry, A., & Aviram, M. (1995). Consumption of red wine with meals reduces the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation. The American Journal of Clinical Nutrition, 61(3), 549–554.
Goesaert, H., Brijs, K., Veraverbeke, W. S., Courtin, C. M., Gebruers, K., & Delcour, J. A. (2005). Wheat flour constituents: How they impact bread quality, and how to impact their functionality. Trends in Food Science and Technology, 16, 12–30.
Habib, H. M., & Ibrahim, W. H. (2011). Effect of date seeds on oxidative damage and antioxidant status in vivo. Journal of the Science of Food and Agriculture, 91, 1674–1679.
Hamada, J. S., Hashim, I. B., & Sharif, A. F. (2002). Preliminary analysis and potential uses of date pits in foods. Food Chemistry, 76, 135–137.
Hussein, A. S., Alhadrami, G. A., & Khalil, Y. H. (1998). The use of dates and date pit in broiler starter and finisher diets. Bioresource Technology, 66, 219–223.
Lario, Y., Sendra, E., García-Perez, J., Fuentes, C., Sayas-Barbera, E., & Fernandez-Lopez, J. (2004). Preparation of high dietary fiber powder from lemon juice by-products. Inn. Food Science Emergency Technology, 5, 113–117.
Liu, S., Willett, W. C., Stampfer, M. J., Hu, F. B., Franz, M., Sampson, L., Hennekens, C. H., & Manson, J. E. (2000). A prospective study of dietary glycemic load, carbohydrate intake, and risk of coronary heart disease in US women. The American Journal of Clinical Nutrition, 71(14), 1455–1461.
Lopez, G., Ros, G., Rinc On, F., Periago, M. J., Martınez, M. C., & Ortuno, J. (1996). Relationship between physical and hydration ∼ properties of soluble and insoluble fiber of artichoke. Journal of Agricultural and Food Chemistry, 44, 2773–2778.
Manzocco, L., Calligaris, S., Camerin, M., Pizzale, L., & Cristina Nicoli, M. (2014). Prediction of firmness and physical stability of low-fat chocolate spreads. Journal of Food Engineering, 126, 120–125.
MacConnell, A.A., Eastwood, A., & Mitchell, W. D. (1974). Physical characterization of vegetable foodstuffs that could influence bowel function. Journal Science Food Agricultural, 25, 1457–1464.
Platat, C., Habib, H. M., Al Maqbali, F. D., Jaber, N. N., & Ibrahim, W. H. (2014). Identification of date seeds varieties patterns to optimize nutritionalbenefits of date seeds. Journal of Nutritional Food Sciences, S8, 008. doi:10.4172/2155-9600.S8-008.
Prosky, L., Asp, N. G., Schweizer, T. F., DeVries, J. W., & Furda, I. (1988). Journal of the Association of Official Analytical Chemists, 71(10), 17–23.
Salim, S., & Ahmed, A. (1992). Protein and amino acid contents of some Saudi Arabian date palm seeds (Phoenix dactylifera L.). Arab Gulf Journal of Scientific Research, 10, 1–9.
Sangnark, A. & Noomhorm, A. (2004). Effect of particle size on functional properties of dietary fiber prepared from sugarcane bagasse. Food Chemistry, 80, 221–229.
Steele, C. M., Alsanei, W. A., Ayanikalath, S., Barbon, C. E. A., Chen, J., Cichero, J. A. Y., … Wang, H. (2015). The influence of food texture and liquid consistency modification on swallowing physiology and function: A systematic review. Dysphagia, 30, 2–26.
Szczesniak, S. A. (2002). Texture is a sensory property. Food Qualty and Preference, 13, 215–225.
Tsaliki, E., Kechagia, U., & Doxastakis, G. (2002). Evaluation of the properties of cottonseed protein isolates. Food Hydrocolloids, 16, 645–652.
Wargovich, M. J. (2000). Anticancer properties of fruits and vegetables. Horticulture Science, 35, 573–575.