Production of functional pita bread using date seed powder

Carine Platat, Hosam M. Habib, Isameldin Bashir Hashim, Hina Kamal, Fatima AlMaqbali, Usama Souka, Wissam H. Ibrahim

Research output: Contribution to journalArticlepeer-review

48 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)6375-6384
Number of pages10
JournalJournal of Food Science and Technology
Issue number10
Publication statusPublished - Oct 24 2015


  • Acrylamide
  • Antioxidant capacity
  • Date seeds powder
  • Fibers
  • Functional food
  • Pita bread

ASJC Scopus subject areas

  • Food Science


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