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Production of functional pita bread using date seed powder

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Abstract

Functional foods represent a novel approach to prevent diet-related diseases. Due to its excellent nutritional and antioxidant properties, date seed was used to develop functional pita bread. Flour was replaced by 5, 10, 15 and 20 % date seed powder. Regular and whole wheat pita breads were the references. Results clearly showed that date seed powder containing bread contained comparable dietary fibers levels as in whole wheat bread and higher levels of flavonoids and phenolics. Date seed powder containing breads were particularly rich in flavan-3-ols whereas reference breads did not contain any of them and only a limited amount of other phenolic compounds. They also exhibited a much higher antioxidant capacity. Additionally, compared to regular bread, acrylamide level was significantly lower in 5 % date seed powder containing bread, and lower in all date seed powder containing breads compared to whole wheat bread. Date seed powder supplemented bread appears as a promising functional ingredient to prevent chronic diseases.

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Acknowledgments

This research project was financially supported by UAEU Grant Competition 2011 and by the Zayed bin Sultan Al Nahyan Center for Health Sciences.

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Authors and Affiliations

  1. Department of Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, P.O. Box: 15551, Al Ain, U.A.E.

    Carine Platat, Hosam M. Habib, Hina Kamal, Fatima AlMaqbali, Usama Souka & Wissam H. Ibrahim

  2. Department of Food Science, College of Food and Agriculture, United Arab Emirates University, P.O. Box: 15551, Al Ain, U.A.E.

    Isameldin Bashir Hashim

Authors
  1. Carine Platat
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  2. Hosam M. Habib
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  3. Isameldin Bashir Hashim
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  4. Hina Kamal
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  5. Fatima AlMaqbali
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  6. Usama Souka
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  7. Wissam H. Ibrahim
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Corresponding authors

Correspondence to Carine Platat or Wissam H. Ibrahim.

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Highlights

- Date seed bread has similar fiber level as whole wheat pita bread

- Date seed bread has higher antioxidant capacity than regular and whole wheat breads

- Great amount of flavan-3-ols in date seed bread but not in regular or whole wheat breads

- Date seed bread has reduced acrylamide than whole wheat pita bread

- Date seed bread is shown as a promising functional food

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Platat, C., Habib, H.M., Hashim, I.B. et al. Production of functional pita bread using date seed powder. J Food Sci Technol 52, 6375–6384 (2015). https://doi.org/10.1007/s13197-015-1728-0

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  • DOI: https://doi.org/10.1007/s13197-015-1728-0

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