Physicochemical properties and nutritional value of egyptian date seeds and its applications in some bakery products
العناوين الأخرى
الخواص الفيزيوكيميائية و القيمة الغذائية لنوي البلح المصري و تطبيقاتها في بعض أنواع المخبوزات
المؤلفون المشاركون
Idris, Hamzah Abd al-Salam
Zaytun, Ahmad Muhammad Abd al-Hamid
Abd Allah, Ahmad al-Sayyid Muhammad
المصدر
Journal of the Advances in Agricultural Researches
العدد
المجلد 23، العدد 2 (30 يونيو/حزيران 2018)، ص ص. 260-278، 19ص.
الناشر
جامعة الإسكندرية كلية الزراعة (سابا باشا)
تاريخ النشر
2018-06-30
دولة النشر
مصر
عدد الصفحات
19
التخصصات الرئيسية
الموضوعات
الملخص EN
The present study was carried out on an Egyptian Sukari date variety obtained from two different locations (Siwa and Alwady Algadid).
Physicochemical properties and nutritional value as well as the effect of fortified bread and muffins with date seed powder were evaluated.
Moisture, protein, crude fiber, ether extract, ash and carbohydrates were 8.8 and 9.6% , 3.88 and 5.62% , 15.84 and 18.01% , 10.7 and 8.5% , 1.98 and 1.48% , 58.80and 56.79% , recorded in Sukari date seeds collected from Siwa and Alwady Algadid, respectively.
Among sixteen fatty acids detected, oleic was the predominant (44.03–45.88% ) followed by lauric (18.94–20.17% ), myristic (10.65–10.89% ), palmitic (8.05– 8.21% ), linoleic (6.45–7.13% ) and stearic (2.80–2.96% ) which composed together about 90% of the total oil in Sukari date seeds collected from two different places.
Potassium was the highest mineral content in the two date seeds, it ranged between 2004.49 mg/kg DW in Siwa seeds and 2159.74 mg/kg DW in Alwadi Algadid seeds, followed by calcium (982.77 - 1367.64 mg/kg DW), magnesium (651.90–670.14 mg/kg DW) and phosphorus (590.57–856.18 mg/kg DW).
The highest contents of phenolic (3500.59 mg GAE/100 g DW) and flavonoid (1400.88 mg RE/100 g DW) were observed in Siwa seeds, whereas the lowest amount of both, phenolic (3010.05 mg GAE/100 g DW) and flavonoids (1210.00 mg RE/100 g DW) was found in Alwadi Algadid seeds.
Siwa date seeds exhibited the highest level of antioxidant activity based on DPPH assay.
Prepared bread and muffins made with 10% and 15% of date seed powder received the highest overall score than those contained wheat flour without any supplementation.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Idris, Hamzah Abd al-Salam& Zaytun, Ahmad Muhammad Abd al-Hamid& Abd Allah, Ahmad al-Sayyid Muhammad. 2018. Physicochemical properties and nutritional value of egyptian date seeds and its applications in some bakery products. Journal of the Advances in Agricultural Researches،Vol. 23, no. 2, pp.260-278.
https://search.emarefa.net/detail/BIM-1229179
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Zaytun, Ahmad Muhammad Abd al-Hamid…[et al.]. Physicochemical properties and nutritional value of egyptian date seeds and its applications in some bakery products. Journal of the Advances in Agricultural Researches Vol. 23, no. 2 (2018), pp.260-278.
https://search.emarefa.net/detail/BIM-1229179
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Idris, Hamzah Abd al-Salam& Zaytun, Ahmad Muhammad Abd al-Hamid& Abd Allah, Ahmad al-Sayyid Muhammad. Physicochemical properties and nutritional value of egyptian date seeds and its applications in some bakery products. Journal of the Advances in Agricultural Researches. 2018. Vol. 23, no. 2, pp.260-278.
https://search.emarefa.net/detail/BIM-1229179
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references : p. 273-277
رقم السجل
BIM-1229179
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر