Male date palm flower powder: Effect of incorporation on physico-chemical, textural, and sensory quality of biscuits
Corresponding Author
Sirine Karra
Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
Correspondence
Sirine Karra, Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Soukra Road, BP W-3038 Sfax, Tunisia.
Email: [email protected]
Search for more papers by this authorHaifa Sebii
Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
Search for more papers by this authorMohamed Ali Bouaziz
Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
Search for more papers by this authorChristophe Blecker
Laboratory of Food Science and Formulation, Faculty of Gembloux Agro-Bio Tech, University of Liège, Liège, Belgium
Search for more papers by this authorHamadi Attia
Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
Search for more papers by this authorSouhail Besbes
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
Search for more papers by this authorCorresponding Author
Sirine Karra
Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
Correspondence
Sirine Karra, Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Soukra Road, BP W-3038 Sfax, Tunisia.
Email: [email protected]
Search for more papers by this authorHaifa Sebii
Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
Search for more papers by this authorMohamed Ali Bouaziz
Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
Search for more papers by this authorChristophe Blecker
Laboratory of Food Science and Formulation, Faculty of Gembloux Agro-Bio Tech, University of Liège, Liège, Belgium
Search for more papers by this authorHamadi Attia
Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
Search for more papers by this authorSouhail Besbes
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
Search for more papers by this authorAbstract
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.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
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