TY - JOUR
T1 - Production of functional pita bread using date seed powder
AU - Platat, Carine
AU - Habib, Hosam M.
AU - Hashim, Isameldin Bashir
AU - Kamal, Hina
AU - AlMaqbali, Fatima
AU - Souka, Usama
AU - Ibrahim, Wissam H.
N1 - Publisher Copyright:
© 2015, Association of Food Scientists & Technologists (India).
PY - 2015/10/24
Y1 - 2015/10/24
N2 - Functional foods represent a novel approach to prevent diet-related diseases. Due to its excellent nutritional and antioxidant properties, date seed was used to develop functional pita bread. Flour was replaced by 5, 10, 15 and 20 % date seed powder. Regular and whole wheat pita breads were the references. Results clearly showed that date seed powder containing bread contained comparable dietary fibers levels as in whole wheat bread and higher levels of flavonoids and phenolics. Date seed powder containing breads were particularly rich in flavan-3-ols whereas reference breads did not contain any of them and only a limited amount of other phenolic compounds. They also exhibited a much higher antioxidant capacity. Additionally, compared to regular bread, acrylamide level was significantly lower in 5 % date seed powder containing bread, and lower in all date seed powder containing breads compared to whole wheat bread. Date seed powder supplemented bread appears as a promising functional ingredient to prevent chronic diseases.
AB - Functional foods represent a novel approach to prevent diet-related diseases. Due to its excellent nutritional and antioxidant properties, date seed was used to develop functional pita bread. Flour was replaced by 5, 10, 15 and 20 % date seed powder. Regular and whole wheat pita breads were the references. Results clearly showed that date seed powder containing bread contained comparable dietary fibers levels as in whole wheat bread and higher levels of flavonoids and phenolics. Date seed powder containing breads were particularly rich in flavan-3-ols whereas reference breads did not contain any of them and only a limited amount of other phenolic compounds. They also exhibited a much higher antioxidant capacity. Additionally, compared to regular bread, acrylamide level was significantly lower in 5 % date seed powder containing bread, and lower in all date seed powder containing breads compared to whole wheat bread. Date seed powder supplemented bread appears as a promising functional ingredient to prevent chronic diseases.
KW - Acrylamide
KW - Antioxidant capacity
KW - Date seeds powder
KW - Fibers
KW - Functional food
KW - Pita bread
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U2 - 10.1007/s13197-015-1728-0
DO - 10.1007/s13197-015-1728-0
M3 - Article
AN - SCOPUS:84942191657
SN - 0022-1155
VL - 52
SP - 6375
EP - 6384
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 10
ER -