Male date palm flower powder: Effect of incorporation on physico‐chemical, textural, and sensory quality of biscuits
2020
Karra, Sirine | Sebii, Haifa | Bouaziz, Mohamed Ali | Blecker, Christophe | Attia, Hamadi | Besbes, Souhail
This study aims to elucidate the effect of male date palm flower (MDPF) incorporation in the dough properties and biscuit characteristics. Farinograph analysis demonstrated a progressive increase in water absorption (56.85%–61%) and dough stability (1.88–20.25 min) with increasing MDPF quantity due to its wealth in dietary fiber. Biscuit formulations were prepared using 3, 6, and 9% MDPF powder and evaluated for their physico‐chemical, textural, and sensory properties. The results have shown a significant increase (p < .05) in dietary fiber (1.22%–84.81%), protein (7.64%–8.30%), and ash content (1.30%–1.68%) coupled with a darkness increase (77.30–58.52) compared to the control. The textural analysis of doughs and biscuits showed that hardness increased with the increase in MDPF incorporation levels (2.52–5.26 N and 11.32–15.64 N, respectively). The sensory evaluation showed that up to 9% MDPF incorporation, the different sensory attributes were positively correlated, with more appreciation for the 6% fortified‐biscuit. Owing to its nutritional value, the MDPF powder could be used as an ingredient for bakery food products in gastronomy. PRACTICAL APPLICATIONS: The male date palm flowers (MDPF) are considered as an under‐exploited by‐product as they are discarded or sometimes used in animal feed. However, they present a rich matrix composed mainly of dietary fiber, protein, and minerals. Nowadays, consumers are searching for healthy and novel foods which push the industrials to invent new dietetic formulations using vegetable protein source and dietary fibers. The MDPF incorporation in biscuit formulation might contribute to reducing these vegetable wastes allowing their valorization as a nutritional and functional ingredient at the same time.
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