Physicochemical properties and nutritional value of egyptian date seeds and its applications in some bakery products
Other Title(s)
الخواص الفيزيوكيميائية و القيمة الغذائية لنوي البلح المصري و تطبيقاتها في بعض أنواع المخبوزات
Joint Authors
Idris, Hamzah Abd al-Salam
Zaytun, Ahmad Muhammad Abd al-Hamid
Abd Allah, Ahmad al-Sayyid Muhammad
Source
Journal of the Advances in Agricultural Researches
Issue
Vol. 23, Issue 2 (30 Jun. 2018), pp.260-278, 19 p.
Publisher
Alexandria University Faculty of Agriculture (Saba-Basha)
Publication Date
2018-06-30
Country of Publication
Egypt
No. of Pages
19
Main Subjects
Topics
Abstract 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.
American Psychological Association (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
Modern Language Association (MLA)
Idris, Hamzah Abd al-Salam…[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
American Medical Association (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
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 273-277
Record ID
BIM-1229179