UTILIZATION OF DATE PALM POLLEN AS NATURAL SOURCE FOR PRODUCING FUNCTION BAKERY PRODUCT | ||
| Egyptian Journal of Agricultural Research | ||
| Article 16, Volume 92, Issue 4, December 2014, Pages 1457-1470 PDF (451.28 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejar.2014.157004 | ||
| Author | ||
| FATMA M. SHAHIN | ||
| Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||
| Abstract | ||
| In the present study, date palm pollen was studied as potential healthy ingredient for preparing the nutritional function butter cake. Polyphenols content from date palm pollen extract were fractionated using HPLC and the results reported that the date palm pollen had contained the highest content polyphenols compounds. Rutin, apgenin and coumarin were the highest amounts content (15.43, 12.26 and 11.12%) followed by chlorogenic, O – cumaaric, gallic acid, quercetin and luteolin. Date palm pollen and its extract were added separately to wheat flour 72% at levels 3.0, 6.0 and 9.0% date palm pollen and their extract at 100, 200 and 300 ppm levels to give six blends, respectively. Date palm pollen (DPP) and wheat flour 72% extract and its blends were analyzed for their chemical constituents and minerals content. The results indicated that the DPP had contained the highest crude protein, lipid, ash and fiber (32.95, 19.31, 4.17 and 8.51%, respectively) and when the DPP increased amount in the blends the chemical constituents increasing. The obtained results from the minerals composition of date palm pollen and wheat flour 72% extract and their blends revealed that the date palm pollen constitute of mineral. Sensory properties showed that the butter cake made from wheat flour 72% extract as a control had the highest degree (98.78%) and the blends prepared by adding the natural antioxidant from date palm pollen at 100, 200 and 300 ppm were higher of sensory acceptance than butter cake made from 3, 6 and 9% date palm pollen. Peroxide value was determined in shortening which extracted from butter cake made from date palm pollen and their extract. Biological activity as total bacteria and fungi count were estimated in butter cake during storage period for four weeks. The results showed that the total count of bacteria for butter cake from DPP was ranged from 33.6 to 42.8× 10-6 CFU and their extract of DPP had contained 32.2 to 40.4× 10-6 CFU after four weeks and the total count of fungi was parallel to the bacteria count. It may be recommended that the date palm pollen rich in protein, lipid, and minerals content and natural antioxidant. Therefore, the addition of date palm pollen and their extract for butter cake effectively inhibited to increase in peroxide value and biological activity for four weeks period for producing function bakery product. | ||
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