Male date palm flower powder: Effect of incorporation on physico-chemical, textural, and sensory quality of biscuits

Bakery products; Fibers; Nutrition; Proteins; Vegetables; Water absorption; Water quality; Functional ingredient; In-water absorption; Nutritional value; Physico-chemicals; Sensory attributes; Sensory properties; Textural analysis; Vegetable protein; Bakeries

Abstract :

[en] This study aims to elucidate the effect of male date palm flower (MDPF) incorporation in the dough properties and biscuit characteristics. Farinograph analysis demonstrated a progressive increase in water absorption (56.85%–61%) and dough stability (1.88–20.25 min) with increasing MDPF quantity due to its wealth in dietary fiber. Biscuit formulations were prepared using 3, 6, and 9% MDPF powder and evaluated for their physico-chemical, textural, and sensory properties. The results have shown a significant increase (p <.05) in dietary fiber (1.22%–84.81%), protein (7.64%–8.30%), and ash content (1.30%–1.68%) coupled with a darkness increase (77.30–58.52) compared to the control. The textural analysis of doughs and biscuits showed that hardness increased with the increase in MDPF incorporation levels (2.52–5.26 N and 11.32–15.64 N, respectively). The sensory evaluation showed that up to 9% MDPF incorporation, the different sensory attributes were positively correlated, with more appreciation for the 6% fortified-biscuit. Owing to its nutritional value, the MDPF powder could be used as an ingredient for bakery food products in gastronomy. Practical applications: The male date palm flowers (MDPF) are considered as an under-exploited by-product as they are discarded or sometimes used in animal feed. However, they present a rich matrix composed mainly of dietary fiber, protein, and minerals. Nowadays, consumers are searching for healthy and novel foods which push the industrials to invent new dietetic formulations using vegetable protein source and dietary fibers. The MDPF incorporation in biscuit formulation might contribute to reducing these vegetable wastes allowing their valorization as a nutritional and functional ingredient at the same time. © 2020 Wiley Periodicals LLC.

Disciplines :

Food science

Author, co-author :

Karra, S.; Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia

Sebii, H.; Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia

Bouaziz, M. A.; Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia

Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > SMARTECH

Attia, H.; Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia

Besbes, S.; Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia, Laboratory of Food Science and Formulation, Faculty of Gembloux Agro-Bio Tech, University of Liège, Liège, Belgium

Language :

English

Title :

Male date palm flower powder: Effect of incorporation on physico-chemical, textural, and sensory quality of biscuits

Publication date :

2020

Journal title :

Journal of Food Processing and Preservation

ISSN :

0145-8892

eISSN :

1745-4549

Publisher :

Blackwell Publishing Ltd

Volume :

Issue :

Pages :

1-9

Peer reviewed :

Peer Reviewed verified by ORBi

Funders :

MHESR - Ministry of Higher Education and Scientific Research [TN]

Available on ORBi :

since 23 June 2021

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