Publication: Quality Acceptance Andtexture Profile Of White Loaf Fomulated With Mazafati Dates (Phoenix Dactylifera Linn) Seed Flour
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Date
2020-10-15
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Islam Malaysia
Abstract
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.
Description
3 rd INTERNATIONAL SEMINAR ON ISLAM AND SCIENCE 2020 (SAIS 2020)
COVID-19: IMPLICATION, IMPACT AND SOLUTION
Date: 15 October 2020
Organized by: Persatuan Kakitangan Akademik USIM (PKAUSIM)
In Collaboration with: International Halal and Fatwa Centre (iFFAH) &
Fakulti Syariah dan Undang-Undang (FSU)
Keywords
White loaf, quality, date seed, texture, acceptance.