Title |
Production of functional pita bread using date seed powder
|
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Published in |
Journal of Food Science and Technology, January 2015
|
DOI | 10.1007/s13197-015-1728-0 |
Pubmed ID | |
Authors |
Carine Platat, Hosam M. Habib, Isameldin Bashir Hashim, Hina Kamal, Fatima AlMaqbali, Usama Souka, Wissam H. Ibrahim |
Abstract |
Functional foods represent a novel approach to prevent diet-related diseases. Due to its excellent nutritional and antioxidant properties, date seed was used to develop functional pita bread. Flour was replaced by 5, 10, 15 and 20 % date seed powder. Regular and whole wheat pita breads were the references. Results clearly showed that date seed powder containing bread contained comparable dietary fibers levels as in whole wheat bread and higher levels of flavonoids and phenolics. Date seed powder containing breads were particularly rich in flavan-3-ols whereas reference breads did not contain any of them and only a limited amount of other phenolic compounds. They also exhibited a much higher antioxidant capacity. Additionally, compared to regular bread, acrylamide level was significantly lower in 5 % date seed powder containing bread, and lower in all date seed powder containing breads compared to whole wheat bread. Date seed powder supplemented bread appears as a promising functional ingredient to prevent chronic diseases. |
X Demographics
Geographical breakdown
Country | Count | As % |
---|---|---|
Unknown | 1 | 100% |
Demographic breakdown
Type | Count | As % |
---|---|---|
Members of the public | 1 | 100% |
Mendeley readers
Geographical breakdown
Country | Count | As % |
---|---|---|
Unknown | 85 | 100% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Ph. D. Student | 12 | 14% |
Researcher | 9 | 11% |
Student > Master | 8 | 9% |
Student > Bachelor | 8 | 9% |
Student > Doctoral Student | 5 | 6% |
Other | 13 | 15% |
Unknown | 30 | 35% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 24 | 28% |
Chemical Engineering | 3 | 4% |
Environmental Science | 3 | 4% |
Engineering | 3 | 4% |
Nursing and Health Professions | 2 | 2% |
Other | 9 | 11% |
Unknown | 41 | 48% |