Open AccessQuality Characteristics and Antioxidant Properties of Muffins Enriched with Date Fruit ( Phoenix Dactylifera L.) Fiber Concentrates
Author(s) -
Mrabet Abdessalem,
RodríguezGutiérrez Guillermo,
RodríguezArcos Rocío,
GuillénBejarano Rafael,
Ferchichi Ali,
Sindic Marianne,
JiménezAraujo Ana
Publication year - 2016
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/jfq.12194
Subject(s) - food science , ingredient , organoleptic , dietary fiber , chemistry , fiber , dietary fibre , antioxidant , chewiness , wheat flour , mathematics , organic chemistry , biochemistry
Secondary varieties of date from Tunisia are underutilized due to their low commercial quality. Fiber concentrates (DFC) can be obtained from these fruits after a steam pretreatment. DFCs were evaluated as a source of antioxidant dietary fiber for bakery products. Muffins were prepared with 2.5 and 5% flour substitution with DFCs obtained by treatments at 165 and 180C. The DFC‐doughs presented a similar yield to the control but the muffins reached a lower volume. The density increase did not imply an increase in texture. In fact, the muffins with DFC‐165 were the softest tested, although they had lower cohesiveness and springiness. The proximate composition was similar among samples. The DFC‐muffins had higher antioxidant capacity than the control, and obtained good scores in the sensory evaluation. DFC‐165 is a valuable ingredient for baked goods, but its effect on fat rancidity and staling delays should be confirmed. Practical Applications Listing dietary fiber on the ingredient label of a product is always viewed positively by consumers. Several dietary fibers coming from underutilized varieties of Tunisian dates were added to bakery products. In some cases, texture and organoleptic characteristics of fortified muffins were the best tested, increasing also their antioxidant activity. From a technological point of view, the addition of date dietary fiber could also extend the self‐life of baked goods due to a delay of staling and fat rancidity caused by storage.