Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2022 Jan 24;11(3):305.
doi: 10.3390/foods11030305.

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

Zein Najjar  1 , Maitha Alkaabi  1 , Khulood Alketbi  1 , Constantinos Stathopoulos  2 , Meththa Ranasinghe  1
Affiliations

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

Zein Najjar et al. Foods. .

Abstract

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 (2.5, 5 and 7.5%) of flour by fine date seed powder from six varieties locally named Khalas, Khinaizi, Sukkary, Shaham, Zahidi and Fardh were prepared. Two types of flour were used (white flour and whole wheat) at two different baking temperatures: 180 and 200 °C. The incorporation of date seed had no or slight effect on moisture, ash, fat and protein content of the baked cookies. On the other hand, incorporation significantly affected the lightness and hardness of cookies; the higher level of addition, the darker and crispier the resulting cookies. The sensory analysis indicated that the produced cookies were acceptable in terms of smell, taste, texture and overall acceptability. The results indicate that the most acceptable cookies across all evaluated parameters were produced using whole wheat flour with 7.5% levels of date seed powder using Khalas and Zahidi varieties. Overall, the analysis indicated that cookies with acceptable physical characteristics and an improved nutritional profile could be produced with partial replacement of the white/whole wheat flour by date seed powder.

Keywords: cookies; date seed powder; sensory analysis; waste utilisation.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Smell evaluation for date seed composite cookies.
Figure 2
Figure 2
Colour evaluation for date seed composite cookies.
Figure 3
Figure 3
Texture evaluation for date seed composite cookies.
Figure 4
Figure 4
Taste evaluation for date seed composite cookies.
Figure 5
Figure 5
Overall acceptability of date seed composite cookies.
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

See all "Cited by" articles

References

    1. Al Juhaimi F., Ghafoor K., Ozcan M.M. Physical and chemical properties, antioxidant activity, total phenol and mineral profile seeds of seven different date fruit (Phoenix dactylifera) varieties. Int. J. Food Sci. Nutr. 2012;63:84–89. doi: 10.3109/09637486.2011.598851. - DOI - PubMed
    1. Al-Farsi M.A., Lee C.Y. Optimization of phenolics and dietary fibre extraction from date seeds. Food Chem. 2008;108:977–985. doi: 10.1016/j.foodchem.2007.12.009. - DOI - PubMed
    1. Besbes S., Blecker C., Deroanne C., Drira N.E., Attia H. Date seeds: Chemical composition and characteristic profiles of the lipid fraction. Food Chem. 2004;84:577–584. doi: 10.1016/S0308-8146(03)00281-4. - DOI
    1. Golshan T.A., Solaimani D.N., Yasini Ardakani S.A. Physicochemical properties and applications of date seed and its oil. Int. Food Res. J. 2017;24:1399–1406.
    1. Basuni A.M.M., Al-Marzooq M.A. Production of mayonnaise from date pit oil. Food Nutr. Sci. 2011;2:938–943. doi: 10.4236/fns.2011.29128. - DOI