Date seed as a new source of dietary fiber: physicochemical and baking properties

Abstract

Dietary fiber possesses positive effects on health as well as appropriate functional properties<br>which make it suitable to be used in different food products. In this research, date seed dietary<br>fiber -DSDF- which is the defatted powder of date seed was examined as a new source of<br>dietary fiber. Chemical, physical and baking properties were evaluated and compared with a<br>commercial fiber, called Fibrex which is obtained from sugar beet after sugar extraction. DSDF<br>high content of dietary fiber -78.6 %- indicated that it is richer and purer than Fibrex -65.74 %-.<br>Analysis of L*, a* and b* showed light red and yellow color for DSDF and Fibrex, respectively.<br>Oil holding capacity of DSDF -1.33 g/g- was similar to Fibrex -1.32 g/g- but water retention<br>capacity of DSDF -2.75 g/g- was lower than Fibrex -5.26 g/g-. Substitution of wheat flour with<br>2.5% and 5% of Fibrex or DSDF showed that only firmness of bread containing 2.5% DSDF<br>was not different with the control bread -0% fiber-. Sensory analysis revealed that all samples<br>except samples containing 5% Fibrex obtained overall acceptability, thus these samples would<br>be advisable for bread making. These results confirm that DSDF is a rich source of dietary fiber<br>with appropriate physical and baking properties which could be successfully used in bakery<br>products.