Physicochemical and Structural Characteristics of Date Seed and Starch Composite Powder as Prepared by Heating at
Muna Al-Mawali1, Maha Al-Khalili1, Mohammed Al-Khusaibi1
1Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34-123, Al-Khodh 123, Muscat, Oman.
Abstract:
Date seeds, a by-product of the pitted-date industry, are often discarded as waste. This study investigated the interaction between date seed powder and starch at different concentrations (0, 1, 5, 10, and 20 g/25 g composite) and temperatures (40 °C and 70 °C). The results revealed that the hygroscopicity of date seed powder (9.94 g/100 g) was lower than starch (13.39 g/100 g), and its water absorption (75.8%) was also lower than starch (88.3%), leading to a reduced absorbance capacity in composites. However, the solubility increased with a higher date seed content due to its greater solubility (17.8 g/L) compared to starch (1.6 g/L). A morphological analysis showed rough, agglomerated particles in date seed powder, while starch had smooth, spherical shapes. This study also found that the composites formed larger particles at 40 °C and porous structures at 70 °C. Crystallinity decreased from 41.6% to 12.8% (40 °C) and from 24.0% to 11.3% (70 °C). A thermal analysis revealed three endothermic peaks (glass transitions and solid melting), with an additional oil-melting peak in high-seed samples. FTIR spectra showed changes in peak intensities and locations upon seed incorporation. Overall, these findings revealed that, the incorporation of date seed powder-starch composites into bakery formulations offers a promising strategy for developing fiber-enriched products, positioning them as functional ingredients with added nutritional value.
