The effect of combining various amounts of date palm seed powder (Phoenix dactylifera L.) on Moroccan sourdough bread's sensory, nutritional, and rheological characteristics: comparative study

Abstract

Date seed powder, known for its high dietary fiber and antioxidant content, offers a viable way to improve Moroccan sourdough bread, which is famous for its distinct taste, texture, and health benefits. In response to the increased interest in alternative ingredients, this study investigates the incorporation of date seed powder into traditional sourdough bread-making methods. The study examines the impact of different amounts of date seed powder on the sensory, rheological, and nutritional properties of sourdough bread. The results demonstrate that the inclusion of 10 % date seed powder notably improves sensory attributes (p < 0.05). Moreover, the incorporation of date seed powder upholds the structural integrity (dough resistance ‘P’ = 66.67 mmH₂O) and porosity (baking strength ‘W’ = 197.67x10⁻⁴ J) of the bread while decreasing disintegration time (dough extensibility ‘L’ = 77 mm), thus displaying enhanced rheological qualities compared to regular bread integrated with date seed powder. The nutritional composition of the bread is also enriched, manifesting elevated levels of protein, fat, fiber, and ash, particularly dietary fiber, exhibiting a correlation of r = 0.996 at 95 % confidence level. Nevertheless, at a concentration of 15 % date seed powder, despite the continuous enhancements in nutritional features, there is a deterioration in rheological and sensory properties.