Improving of the Quality Properties of Cake Using Date Seed Powder

Abstract

Fruit and vegetable wastes and their by-products are formed in great amounts during the industrial processes, which presents serious problems to the environment. Therefore, such materials should be managed or prepared to be utilized. The aim of the present investigation is to determine the chemical composition and bioactive compounds of the date seed powder and estimate the possibility of using date seeds powder (DSP) in preparing cake by partially substituted of wheat flour at different levels (10,20,30 and 40%). The effect of the date seeds powder on the physicochemical, sensory properties and shelf life of the cakes was investigated. Results showed that DSP had a high content of fibers and fats. It was, also rich in Ca, Mg, K and Na contents. Potassium was the most abundant mineral in DSP .Seventeen phenol compounds and nine flavonoids were identified by a HPLC device. Results showed that the fiber content of the prepared cakes was increased by increasing the substitution levels of DSP. Substitutions by date seeds powder, significantly improved the cake volume. Results of textural analysis showed that the date seeds powder decreased all the parameters. The sensory evaluation showed that cakes prepared with DSP had high mean scores for overall acceptability except in case of 40% substitution level. The study also, showed that substitution with high levels of 20% and 30% of date seeds powder affected the sensory evaluation, especially the color, as the color became dark chocolate with the same smell, which made it distinguished from the control. All DSP cake samples exhibited a lower microbiological count than control at zero time and during storage periods. So, the substitution with DSP in cakes processing is recommended to prolong the shelf life of cake compared with control sample with respect to microbiological assay.