Production of functional pita bread using date seed powder

Area of Science:

• Food Science
• Nutritional Biochemistry
• Food Technology

Background:

• Functional foods offer a strategy for preventing diet-related illnesses.
• Date seeds possess valuable nutritional and antioxidant properties.
• Incorporating date seeds into food products can enhance their health benefits.

Purpose of the Study:

• To develop functional pita bread using date seed powder.
• To evaluate the nutritional and antioxidant properties of date seed supplemented bread.
• To assess the impact of date seed powder on acrylamide levels in bread.

Main Methods:

• Date seed powder was incorporated into pita bread at varying percentages (5%, 10%, 15%, 20%).
• Nutritional analysis focused on dietary fiber, flavonoids, and phenolic compounds.
• Antioxidant capacity was measured.
• Acrylamide levels were quantified and compared to control breads.

Main Results:

• Date seed supplemented breads showed comparable dietary fiber to whole wheat bread.
• Significantly higher levels of flavonoids and phenolics, especially flavan-3-ols, were found in date seed breads.
• Antioxidant capacity was markedly increased in breads containing date seed powder.
• Acrylamide levels were reduced, particularly in bread with 5% date seed powder.

Conclusions:

• Date seed powder is a promising functional ingredient for enhancing pita bread.
• Supplementation with date seed powder improves nutritional value and antioxidant properties.
• Date seed enriched bread may contribute to chronic disease prevention and offers a healthier alternative with lower acrylamide.