Snacks fortified with date kernel and olive seeds powders; Evaluation of nutritional, chemical, microbiological and sensory properties | ||
| مجلة دراسات وبحوث التربية النوعية | ||
| Volume 10, Issue 4.1 - Serial Number 26, October 2024, Pages 370-390 PDF (690.82 K) | ||
| Document Type: المقالة الأصلية | ||
| DOI: 10.21608/jsezu.2024.384704 | ||
| Author | ||
| Esraa A. Awaad, Basma M. A. Ahmed, Ahdaab A. El-Maadawy and Akmal S. Gaballa | ||
| Nutrition and Food Sciences, Home Economics Department, Faculty of Specific Education, Zagazig University, Egypt | ||
| Abstract | ||
| Our current study was designed to study the effect of fortifying snacks with date seed powders and olive seed powders as sources of dietary fiber and antioxidants. Snacks were produced from wheat flour by substituting 15 % of wheat flour with both date seed powder and olive seed powder. The nutritional and phytochemical of plant sources were evaluated. Also, the nutritional, microbiological, phytochemical and sensory characteristics of snacks were investigated. From the results of the study, it became clear that the contents of moisture, fibers, carbohydrates, total phenols and antioxidant activity in olive seed powder were higher than date seed powder, while fat, protein and ash contents in olive seeds powders were lower than date seed powder. Substituting 15% of wheat flour with both date seed powder and olive seed powder increased the moisture, fat, fibers, carbohydrates, total phenols and antioxidant activity contents of the produced snacks. The yeast, mold and coliform counts are not discovered in all the stored samples of the snacks. Adding of date seed powder and olive seed powder caused a significant decrease in the standard plate counts during the 45 days of storage compared to control snacks. All manufactured snacks are acceptable. The general appearance and acceptance did not differ much for all snacks. The study established that application of date seed powder and olive seed powder enhanced the nutritional, microbiological, phytochemical and sensory properties of snacks. | ||
| Keywords | ||
| Bakery products; Wheat flour; Plant seeds; nutritional; Polyphenols; Phytochemical; kernel and olive seeds | ||
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