TECHNOLOGICAL AND NUTRITIONAL STUDIES ON DATE SEEDS AND POMEGRANATE PEEL IN PRODUCTION OF SOME BAKERY PRODUCTS

Abstract

The date seeds considered a by-product of many date processing plants producing pitted dates, date syrup and date confectionery. Pomegranate peels is a by-product of canned beverages, jelly, jam, paste and, especially, fresh juice which can be obtained from the whole fruit. The present thesis aimed to evaluate the effect of partial substitution of wheat flour (72 %) with different ratios of date seeds powder (DSP) or pomegranate peels powder (PPP) and/or mix (1:1) of both of them 5, 10 and 15%, on chemical composition, phenol and flavonoid compounds, rheological characteristics, physical properties, texture profile analysis and sensory evaluation of pan bread and crackers. Results indicated that ash, ether extract, and dietary fiber were the highest content in date seed powder (4.20, 12.03 and 63.41%) respectively. While in minerals pomegranate peel powder was higher in calcium (Ca) 341, sodium (Na) 67.48, iron (Fe) 6.08, zinc (Ze) 1.11 and manganese (Mn) 0.83 mg/100g than wheat flour and date seed powder. Phenol and flavonoids compounds of pomegranate peel powder represented the highest value comparing with date seed powder. The partial replacement of wheat flour with 5, 10 and 15 % of date seeds powder showed the highest values of gluten index (GI) 88.12, 82.40 and 76.10 respectively comparing with pomegranate peels powder and the mix of both of them. Also viscosity was found to increase with increasing ratios of date seed powder comparing with PPP and the mix of them. A slight increase of weight of pan bread was ranged from (1.16 to 1.40 %.). Addition of pomegranate peels powder, ranged from (0.46 to 2.26%) and addition of mixture (1:1) was ranged from (1.02 to 2.46%) in formulation of pan bread. Using the mixture significantly affected the textural properties of the breads. Freshness of the produced pan bread was improved significantly during the storage periods compared with control.