Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit: Part 2 - Study on bioactive properties, sensory acceptance, in vitro gastrointestinal digestion and shelf life of biscuits.

Aligning with sustainable food system development, in this study, date seeds derived compounds were utilized as functional ingredient to formulate value-added biscuits. Ultrasound-assisted extraction (UAE) was employed as a non-thermal method to extract polyphenolic compounds from small, medium and large particles of defatted date seed powder (DDSP). The remaining fiber-rich fraction (residue) was further utilized.

Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit, Part-1: Effects on dough rheology and physical properties of biscuits.

In the present study, non-conventional and green technology (ultrasonication) was utilized to recover bioactive compounds from the small, medium and large sized defatted date seed powder (DDSP) particles. Bioactive compounds recovered from DDSP and the remaining fiber-rich residue were incorporated as functional ingredient in the biscuit dough to enhance the functionality and the quality characteristics of the dough and biscuit. The polyphenolic extract and 2.

Antioxidant Potential of Cookies Formulated with Date Seed Powder.

Utilising major waste products from the food industry can have both a great environmental impact and be a means to improve consumer health. Date seed is a food industry byproduct that has been proven to have high nutritional value. The aim of this work was to measure the total polyphenolic content (TPC), flavonoids, and antioxidant activity of the seeds of six date fruit varieties, , , , , , and , and to use those seeds to enhance the antioxidant value of cookies by partially substituting flour with ground date seed.

Physical Chemical and Textural Characteristics and Sensory Evaluation of Cookies Formulated with Date Seed Powder.

Date seeds are a major waste product that can be utilised as a valuable and nutritional material in the food industry. The aim of the present study was to improve cookies quality in terms of functional and textural value and assess the effect of date seed powder flour substitution on the physical and chemical characteristics of cookies. Three substitution levels (2.