Ranasinghe Meththa, Alghaithi Mariam, Mugdil Priti, Sundarakani Balan, Stathopoulos Constantinos, Maqsood Sajid
Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates.
Faculty of Business, University of Wollongong in Dubai, Dubai, United Arab Emirates.
J Food Sci. 2025 Jan;90(1):e17667. doi: 10.1111/1750-3841.17667.
Functional biscuit was formulated by fortifying them with polyphenolic extract and fiber-rich residue of defatted date seed powder (DDSP) obtained through microwave-assisted extraction. Effect of particle size (small, medium, and large) and substitution level (2.5%, 5%, and 7.5%) of fiber-rich residue, along with the phenolic extract, on bioactive, physical, textural, and gastrointestinal digestion of fortified biscuits was studied followed by sensory and shelf-life studies. The total phenolic content (TPC) and antioxidant properties of biscuits increased with increasing substitution levels and particle size. DDSP residue fortification increased the fiber content in biscuits. Large particles of the residue-fortified biscuits showed significantly higher (p < 0.05) hardness compared to the control biscuits. Diameter of the biscuits decreased with increasing substitution level and particle size of fiber-rich residue with the lowest value of 50.66 mm in 7.5% substitution of large particles. The 7.5% substitution level of small particles resulted in the lowest spread ratio of 8.97 and the highest thickness of 5.79 mm. Consumer perceptions were at an acceptable level after the fortification, with an average sensory score of 6.02 out of 9 for overall acceptability. After 24 weeks storage, TPC decreased in biscuits, but TPC retention increased with increasing substitution level and particle size of residue. Thiobarbituric acid reactive substances (TBARS) value of biscuits increased with storage. The highest phenolic recovery was observed in the intestinal phase of the gastrointestinal digestion with the highest recovery of 102.33 at 2.5% level of large particles. Thus, phenolic extract and fiber-rich residue incorporation was effective to enhance the nutritional and functional properties of biscuits. PRACTICAL APPLICATION: Date seeds are rich in bioactive components and fiber. This study demonstrated the feasibility of utilizing date seeds to improve nutritional and functional properties of bakery products. The incorporation of the microwave-assisted polyphenolic extract and the fiber-rich residue of defatted date seed powder into biscuit enhanced the bioactive, nutritional, and functional characteristics while maintaining the consumer acceptance. This research contributes to the valorization of byproducts in the agriculture and food industries, promoting sustainability and a bio-circular economy.
功能性饼干是通过添加多酚提取物和经微波辅助提取得到的脱脂椰枣籽粉（DDSP）的富含纤维的残渣来配制的。研究了富含纤维的残渣以及酚类提取物的粒径（小、中、大）和替代水平（2.5%、5%和7.5%）对强化饼干的生物活性、物理性质、质地和胃肠道消化的影响，随后进行了感官和保质期研究。饼干的总酚含量（TPC）和抗氧化性能随着替代水平和粒径的增加而提高。DDSP残渣强化提高了饼干中的纤维含量。与对照饼干相比，残渣强化饼干的大颗粒显示出显著更高（p<0.05）的硬度。饼干的直径随着富含纤维残渣的替代水平和粒径的增加而减小，在7.5%大颗粒替代时最低值为50.66毫米。7.5%小颗粒替代水平导致最低的铺展比8.97和最高的厚度5.79毫米。强化后消费者的接受度处于可接受水平，总体可接受性的平均感官评分为9分中的6.02分。储存24周后，饼干中的TPC下降，但TPC保留率随着残渣替代水平和粒径的增加而提高。饼干的硫代巴比妥酸反应性物质（TBARS）值随着储存而增加。在胃肠道消化的肠道阶段观察到最高的酚类回收率，在2.5%大颗粒水平时最高回收率为102.33。因此，添加酚类提取物和富含纤维的残渣有效地提高了饼干的营养和功能特性。实际应用：椰枣籽富含生物活性成分和纤维。本研究证明了利用椰枣籽改善烘焙食品营养和功能特性的可行性。将微波辅助多酚提取物和脱脂椰枣籽粉的富含纤维的残渣加入饼干中，增强了生物活性、营养和功能特性，同时保持了消费者的接受度。本研究有助于农业和食品工业中副产品的增值，促进可持续性和生物循环经济。
