Chemical and Technological Properties of Improved Snacks from Oat and Date Seeds Composite Flour

摘要

Objective: The present study aimed to investigate effect of addition date seed powder on the chemical composition, rheological properties, diffraction scanning colorimetric, x-ray diffraction, infra-red (IR), flavonoid, antioxidant activity, total phenolic compounds and sensory evaluation of snack from them. Methodology: Raw materials (oat and date seed flour) and snacks were analyzed for their proximate composition, rheological (rapid viscoanalyzer and following number), physical properties, color and texture were subjected to measurements using Differential Scanning Calorimetery (DSC). Each sample was tested for its color, flavor, taste, crispness, appearance and overall acceptability. Results: The obtained results revealed that, incorporation ofdate seed powder resulted in a significant increase in fibre and ash contents and in a decrease in protein content. Increasing DS levels in snacks led to increase the falling number (sec). Addition of date seeds to oat flour decreased the t parameters ofRVA such as peak viscosity, trough, breakdown, setback, final viscosity, pasting temperature and peak time. Also, sensory evaluation indicated that, increasing DS levels in snacks led to decrease the sensory scores of color and crispness but in the sametime, taste was increased and flavor, appearance and overall acceptability not affected significantly. Conclusion: This by-product could be valuable and excellent source for low-priced functional food components, where, snacks characterized by its higher crude fiber, minerals and acceptable sensorial.