Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread
The aim of this work was to investigate the effect of date seed water-soluble polysaccharides (DSP) and hemicellulose (DSH) as dietary fiber sources in enhancing the wheat bread’s quality. DSP and DSH were extracted from the three date seed varieties Deglet Nour, Ghars Souf, and Allig. The extractio...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-06-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/6/737 |
| _version_ | 1797566181866995712 |
|---|---|
| author | Fatma Bouaziz Amal Ben Abdeddayem Mohamed Koubaa Raoudha Ellouz Ghorbel Semia Ellouz Chaabouni |
| author_facet | Fatma Bouaziz Amal Ben Abdeddayem Mohamed Koubaa Raoudha Ellouz Ghorbel Semia Ellouz Chaabouni |
| author_sort | Fatma Bouaziz |
| collection | DOAJ |
| description | The aim of this work was to investigate the effect of date seed water-soluble polysaccharides (DSP) and hemicellulose (DSH) as dietary fiber sources in enhancing the wheat bread’s quality. DSP and DSH were extracted from the three date seed varieties Deglet Nour, Ghars Souf, and Allig. The extraction yields ranged from 3.8% to 6.14% and from 13.29% to 18.8%, for DSP and DSH, respectively. DSP and DSH showed interesting functional properties and were incorporated at 0.5% and 0.75% (<i>w/w</i>) in wheat flour with low bread-making quality (FLBM). The results showed that the addition of 0.75% DSH significantly improved the alveograph profile of the dough, and in a more efficient way than that of DSP. Furthermore, bread evaluation revealed that the addition of DSH considerably improved the volume (by 24.22%) and the texture profile of bread (decrease of the hardness and chewiness by 41.54% and 33.81%, respectively), compared to control bread (prepared with FLBM). A sensory analysis showed that the better overall acceptability was found for bread supplemented with DSH. Results in this work demonstrate that hemicellulose fraction extracted from date seeds (DSH) and added with a level of 0.75% to FLBM represents the component that improved bread quality the best. |
| first_indexed | 2024-03-10T19:23:07Z |
| format | Article |
| id | doaj.art-bc0efb7fcaab4faebbf166178451f0ee |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:23:07Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-bc0efb7fcaab4faebbf166178451f0ee2023-11-20T02:47:41ZengMDPI AGFoods2304-81582020-06-019673710.3390/foods9060737Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat BreadFatma Bouaziz0Amal Ben Abdeddayem1Mohamed Koubaa2Raoudha Ellouz Ghorbel3Semia Ellouz Chaabouni4Enzyme Bioconversion Unit (UR13ES74), National School of Engineering P.O. Box 1173-3038, Sfax University, Sfax 3038, TunisiaEnzyme Bioconversion Unit (UR13ES74), National School of Engineering P.O. Box 1173-3038, Sfax University, Sfax 3038, TunisiaEcole Supérieure de Chimie Organique et Minérale, Université de Technologie de Compiègne, EA 4297 TIMR, 1 allée du réseau Jean-Marie Buckmaster, 60200 Compiègne, FranceEnzyme Bioconversion Unit (UR13ES74), National School of Engineering P.O. Box 1173-3038, Sfax University, Sfax 3038, TunisiaEnzyme Bioconversion Unit (UR13ES74), National School of Engineering P.O. Box 1173-3038, Sfax University, Sfax 3038, TunisiaThe aim of this work was to investigate the effect of date seed water-soluble polysaccharides (DSP) and hemicellulose (DSH) as dietary fiber sources in enhancing the wheat bread’s quality. DSP and DSH were extracted from the three date seed varieties Deglet Nour, Ghars Souf, and Allig. The extraction yields ranged from 3.8% to 6.14% and from 13.29% to 18.8%, for DSP and DSH, respectively. DSP and DSH showed interesting functional properties and were incorporated at 0.5% and 0.75% (<i>w/w</i>) in wheat flour with low bread-making quality (FLBM). The results showed that the addition of 0.75% DSH significantly improved the alveograph profile of the dough, and in a more efficient way than that of DSP. Furthermore, bread evaluation revealed that the addition of DSH considerably improved the volume (by 24.22%) and the texture profile of bread (decrease of the hardness and chewiness by 41.54% and 33.81%, respectively), compared to control bread (prepared with FLBM). A sensory analysis showed that the better overall acceptability was found for bread supplemented with DSH. Results in this work demonstrate that hemicellulose fraction extracted from date seeds (DSH) and added with a level of 0.75% to FLBM represents the component that improved bread quality the best.https://www.mdpi.com/2304-8158/9/6/737date seedwater-soluble polysaccharideshemicellulosebread formulationalveographic analysisbread quality |
| spellingShingle | Fatma Bouaziz Amal Ben Abdeddayem Mohamed Koubaa Raoudha Ellouz Ghorbel Semia Ellouz Chaabouni Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread Foods date seed water-soluble polysaccharides hemicellulose bread formulation alveographic analysis bread quality |
| title | Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread |
| title_full | Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread |
| title_fullStr | Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread |
| title_full_unstemmed | Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread |
| title_short | Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread |
| title_sort | date seeds as a natural source of dietary fibers to improve texture and sensory properties of wheat bread |
| topic | date seed water-soluble polysaccharides hemicellulose bread formulation alveographic analysis bread quality |
| url | https://www.mdpi.com/2304-8158/9/6/737 |
| work_keys_str_mv | AT fatmabouaziz dateseedsasanaturalsourceofdietaryfiberstoimprovetextureandsensorypropertiesofwheatbread AT amalbenabdeddayem dateseedsasanaturalsourceofdietaryfiberstoimprovetextureandsensorypropertiesofwheatbread AT mohamedkoubaa dateseedsasanaturalsourceofdietaryfiberstoimprovetextureandsensorypropertiesofwheatbread AT raoudhaellouzghorbel dateseedsasanaturalsourceofdietaryfiberstoimprovetextureandsensorypropertiesofwheatbread AT semiaellouzchaabouni dateseedsasanaturalsourceofdietaryfiberstoimprovetextureandsensorypropertiesofwheatbread |