Quality Acceptance Andtexture Profile Of White Loaf Fomulated With Mazafati Dates (Phoenix Dactylifera Linn) Seed Flour

The experiment was performed to determine the nutritional content and textural properties of white bread incorporated with date seeds since it has been studied that it coyld be a promising aternative source of fiber and bioactive compound in food product. Date seeds were soaked, washed, oven-dried, grinded and sieved to produce date seed flour (DSF). The wheat flour was substituted with DSF at 0, 5, 10 and 15 %. The proximate composition of wheat and date seed breads were determined using standard procedures. The physical characteristics (loaf height and weight, colour, texture) and sensory attributes were determined for the control and the supplemented breads. Meanwhile, physical properties such as texture profile analysis (TPA) recorded that hardness increased as the date seed flour increased. A sensory analysis showed that the substitution of 10 % date seed flour into white loaf gave the bread with the best overall quality acceptance.