Effect of Addition of Defatted Date Seeds On Wheat

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/v2501/blackwell/journals/jtxs_v0_i0/jtxs_239
1 jtxs_239 1..26
2 DOI: 10.1111/j.1745-4603.2010.00239.x
3 EFFECT OF THE ADDITION OF DEFATTED DATE SEEDS ON

4 WHEAT DOUGH PERFORMANCE AND BREAD QUALITY
5
6 MOHAMED ALI BOUAZIZ1, WAFA BEN AMARA1, HAMADI ATTIA1,
7 CHRISTOPHE BLECKER2 and SOUHAIL BESBES1,3
8
1
9 Ecole Nationale d’Ingénieurs de Sfax
10 Unité Analyses Alimentaires
11 Route de Soukra 3038 Sfax, Tunisia
12
2
13 Université de Liège-Gembloux Agro-Biotec
14 Laboratoire de Technologie des Industries Agro-alimentaires
15 Passage des Déportés 2, 5030 Gembloux, Belgium
16
17 Accepted for Publication April 16, 2010
18
19 ABSTRACT
20
21 Defatted palm date seeds (date seed fiber concentrate: DSFC) of two
22 varieties, Allig and Deglet Nour, were milled into two fractions: fine (particle
23 size ⱕ 280 mm) and coarse (280 mm < particle size ⱕ 600 mm). DSFC was
24 used to replace wheat flour in bread at 1 and 3% replacement levels. Dough
25 and bread evaluation revealed that the addition of DSFC with fine size caused
26 the decrease of bread volume, the change of crumb color and slightly increase
27 bread crumb firmness. On the other hand, the addition of DSFC with a coarse
28 size affected the mixing characteristics, decreased significantly the specific
29 volume exceptionally at 3% and the bread crumb firmness (P < 0.05). An
30 enrichment of bread with DSFC at 1 or 3% increased the dietary fiber contents
31 in bread with lightly adverse effects on bread quality.
32
33 PARACTICAL APPLICATION
34
35 Tunisia is considered to be one of the dates-producing countries. The
36 mean annual yield of date fruits is about 125,000 tons. From this, around
37 12,500 tons of date seeds could be collected. This by-product of date process-
38 ing industries could be regarded as an excellent source of dietary fiber with
39 interesting technological functionality and many beneficial effects on human
40 health.
41 Then, date seeds could present a value addition by extraction and use of
42 date seed fiber concentrate in bread formulation.
43
3
44 Corresponding author. TEL: 216-74-274-088; FAX: 216-74-675-761; EMAIL: besbes.s@voila.fr
Journal of Texture Studies •• (2010) ••–••.

© 2010 Wiley Periodicals, Inc. 1
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2 M.A. BOUAZIZ ET AL.
1 KEYWORDS
2
3 Bread, date seeds, dough, texture
4
5 INTRODUCTION
6
7 The importance of dietary fiber (DF) has been demonstrated in many
8 studies. The current recommendations for the daily intake of fiber range from
9 25 to 30 g (Asp 2004). The development of DF enriched is one of the efficient
10 ways to increase the DF intake (Wang et al. 2002; Sangnark and Noomhorm
11 2004; Goesaert et al. 2005). The most common source of fibrous materials,
12 which can be incorporated into bakery products, is cereal bran, particularly
13 wheat bran. However, additions of cereal bran affected negatively the final
14 bread quality (Lai et al. 1989; Ranhotra et al. 1990; Sidhu et al. 1999). Bran
15 supplementation usually modifies the structure and baking quality of wheat
16 dough, decreases bread volume (Salmenkallio-Marttila et al. 2001) and
17 enhances firmness of crumb bread (Laurikainen et al. 1998). The deleterious
18 effects of fiber addition on dough structure was explained by the dilution of
19 gluten network (Pomeranz et al. 1977) and presence of bran particles forcing
20 gas cells to expand in a particular dimension (Gan et al. 1992). So, investiga-
21 tions need to be directed toward other possible sources, including defatted
22 palm date seeds.
23 Date seeds (Phoenix dactylifera L.) are by-products, which could be
24 easily recovered, in the technological or biological dates-processing industries
25 (Al-Obaidi and Berry 1982). Date seed represents nearly 10–15% of the total
26 weight of the fruit (Almana and Mahmoud 1994). Chemical composition of 11
27 date pits showed high amounts of fiber (75–80%), fat (10–12%) and proteins
28 (5–6%) (El-Shurafa et al. 1982; Devshony et al. 1992; Al-Hooti et al. 1998; 22
29 Hamada et al. 2002; Besbes et al. 2004a, 2005b). 33
30 This by-product of date-processing industries could be regarded as an
31 excellent source of food ingredients with interesting technological function-
32 ality that could also be used in food as an important source of DF (Hamada
33 et al. 2002; Besbes et al. 2004a,b,c, 2005, 2009, 2005a; Bouaziz et al. 2008). 44
34 Few works are interested to study the supplementation of bread with a
35 palm date seed powdered. Heated defatted Agwa and Aprimi seeds, added at
36 levels of 1 and 3%, enhanced bread quality and re-treated staling scene (Wasif
37 1996). Almana and Mahmoud (1994) showed that the coarse fraction affected
38 the mixing characteristics and extensograph parameters in a relatively similar
39 manner to wheat bran, but the fine fraction behaved in a different manner, they
40 caused deterioration in bread color, flavor, odor, chewing, uniformity and
41 overall acceptability.
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DATE SEEDS AND BREAD TEXTURE 3
1 This paper reports on value addition to date seeds from the most produced
2 and consumed Tunisian varieties: (Deglet Nour and Allig), through preparation
3 of date seed fiber concentrate (DSFC). The effect of addition of DSFC on
4 physicochemical properties of dough and bread is also investigated.
5
6 MATERIALS AND METHODS

7
8 Materials
9
10 The seeds of the two cultivars under investigation (Deglet Nour and Allig)
11 were directly isolated from one Bach of 50 kg of date fruit from Degach region
12 (Tunisia), collected at the “Tamr stage” (full ripeness) and kept at 10C for a
13 week. The seeds were soaked in water, washed to get rid of any adhering date
14 flesh and then air-dried. They were also further dried at about 50C. Date pits
15 of each variety were separately milled in a heavy-duty grinder. The obtained
16 powdered date pits were divided into three samples and preserved at -20C
17 until analyses.
18 Lipid extraction was carried out as described by Besbes et al. (2004a)
19 with a SER 148 Solvent Extractor (Velp Scientifica, Italy) equipped with six
20 Soxhlet posts. The extraction was carried out over 30 min, with thimbles
21 immersed in boiling petroleum ether, and 60 min of reflux washing.
22
23 Particle Size Preparation
24
25 Ground samples of defatted date seeds, each weighing approximately
26 30 g, were separated according to particle size using a sieve shaker (Model VE
27 100, Retch, Germany). Mesh size of sieves was 1,000, 600 and 280 mm. Each
28 sample was placed in the top sieve with the largest mesh and shaken for 5 min,
29 disassembled and stirred lightly then shaken for an additional 5 min. Two
30 fractions were used for the substitution of the wheat flour bread: fine size
31 DSFC (particle size < 280 mm) and coarse size DSFC (280 mm < particle
32 size < 600 mm).
33
34 Chemical Analysis of Defatted Date Seeds
35
36 All analytical values were determined using three independent determi-
37 nations. Values of different parameters were expressed as the mean ⫾ standard
38 deviation (x ⫾ SD).
39 Dry matter was determined according to the Association of Official
40 Analytical Chemists (AOAC 1995).
41 Neutral detergent fiber (NDF) content, acid detergent fiber (ADF) content
42 and acid detergent lignin (ADL) content were determined according to the
43 procedure of Van Soest (1963).
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1 This methods used for estimating detergent fiber and lignin fractions are
2 based on extraction of soluble components to remove protein and other mate-
3 rials. Briefly, 1 g of DSFC (W0) with 100 mL of solution containing EDTA, 55 6 5
4 sodium borate, sodium lauryl sulfates, 2-éthoxyethanol and disodium hydro-
5 genophosphate (100C, 1 h). Then, the mixture was filtered and washed with
6 warm water and acetone. The residues (W1) were dried (103C, 24 h) and
7 incinerated in muffle furnace at 550C for 4 h (W2).
8
W1 − W 2
9 NDF = × 100 × dry matter
Wo
10
11 ADF was determined by using 1 g of DSFC (W0) with 100 mL of ADS 77
12 reagent (1/50 w/v of cetyl-trimethyl-ammonium bromide with sulfuric acid 1N
13 (100C, 1 h). Then, the mixture was filtered and washed with warm water and
14 acetone. The residues (W1) were dried (103C, 24 h). Then, they were hydro- 88
15 lyzed with sulfuric acid (72%, 3 h), filtered and washed with warm water until
16 pH 7 was obtained. These residues were dried (103C, 24 h) (W2) and incin-
17 erated at 550C for 4 h (w3).
18
w1 − w 2
19 ADF = × 100 × dry matter
wo
20
w 2 − w3
21 ADL = × 100 × dry matter
wo
22
23 Water- and Oil-Holding Capacity

24
25 The method of Moure et al. (2001) was used with some modifications.
26 One gram of defatted date seed samples was stirred in 10 mL of distilled water
27 or corn oil and then centrifuged at 6,000 rpm and room temperature for
28 20 min. The volume of the supernatant was measured. Water-holding capacity
29 (WHC) was expressed as the number of grams of water held by 1.0 g of
30 defatted date seed sample. Oil-holding capacity (OHC) was expressed as the
31 number of grams of oil held by 1.0 g of defatted date seed sample.
32
33 Measurements of Color
34
35 The CIE Lab parameters (L*, a*, b*) were directly read with a spectro- 99
36 photocolorimeter MS/Y-2500 (Hunterlab, Inc., Reston, VA), calibrated with a
37 white tile. In this coordinate system, the L* value is a measure of lightness,
38 ranging from 0 (black) to 100 (white); the a* value ranges from -100 (green)
39 to +100 (red) and the b* value ranges from -100 (blue) to +100 (yellow).
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1 Dough Preparation and Baking Procedure

2
3 Dough constituents were: wheat flour enriched by fine or coarse DSFC (1 10
10
4 and 3%) having (particle size ⱕ280 mm and 280 mm < particle size ⱕ600 mm,
5 respectively), salt (2%), yeast (2.5%) and 1% of additive.
6 Breads were prepared by mixing dough constituents and water in two
7 stages with a Kenwood robot.
8
9 (1) A low speed, during 1 min and 30 s, mixing dry the flour and the other 11
11
10 components excepted salt.
11 (2) Addition of water and increased speed during 5 min. Salt was added at the
12 last minute.
13
14 After mixing, dough was fermented for 45 min in the chamber of fer-
15 mentation (Salva AR 2201, Germany) at 30C and 90% of relative humidity.
16 Then, dough pieces were divided (into 500 g) and molded mechanically.
17 Doughs were proofed in pans for 35 min at 30C and baked in a furnace (Salva
18 EM 2004, A2, Germany) at 220C for 25 min. After 2 h of cooling, breads were
19 packed in plastic bags and bread quality was evaluated after 24 h at room
20 temperature.
21
22 Dough Characteristics
23
24 The effect of defatted date seeds on dough rheology during mixing was
25 determined by a Farinograph (Brabender, Germany) (ISO 5530-1 1997). The
26 determined parameters were:
27
28 (1) Water absorption (WA) or percentage of water required to yield dough
29 consistency of 500 BU (Brabender Units);
30 (2) Dough development time (DDT): is a time (min) to reach maximum
31 consistency;
32 (3) Stability: it is the time dough consistency that remains at 500 BU (min); 12
12
33 (4) Mixing tolerance index (MTI): is a consistency difference between height 13
13
34 at peak and that 12 min later (unit Brabender). 14
14
35
36 Measurement of Loaf Volume
37
38 Loaf volume (cm3) was determined using a loaf volumeter (Puratos,
39 Belgium). Colza seed displacements were used.
40 The specific volume of bread (cm3/g) is given by the relationship between
41 the volume and weight of the bread.
42
43 Crumb Firmness Measurements
44
45 Crumb firmness and springiness were determined according to the stan-
46 dard method published by the American Association of Cereal Chemistry
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1 (AACC 1998) using a “Hold Until Time test” performed by Texture Analyser
2 (TA-XT2; Stable Micro systems, Survey, U.K.). After 24 h at room tempera-
3 ture, two slices of bread were compressed with a 3.5-cm-diameter cylindrical
4 probe using the same speed as the firmness measurement to 50% of strain, held
5 for 60 s, and then removed. Firmness corresponds to the maximum peak force
6 value. The springiness values were determined as a ratio of constant force
7 during time holding to the peak force before time holding.
8
9 Statistical Analysis
10
11 Duncan’s test, at the level of P ⱕ 0.05, was applied to data to establish
12 significance of difference between the samples. Statistical analyses were per-
13 formed on statistical analysis package STATISTICA (Release 5.0 Stat Soft
14 Inc., Tulsa, OK).
15
16 RESULTS AND DISCUSSION

17
18 Chemical Composition
19
20 Table 1 shows the chemical composition of DSFC from Deglet Nour and
21 Allig varieties. No statistical difference was observed between the two vari-
22 eties studied concerning NDF content. NDF content is about 70.18 and
23 70.81% for Allig and Deglet Nour, respectively. Thanks to this high content in 15
15
24 fiber, the defatted date pits can beings considered as a fiber concentrate (FC)
25 and beings used as ingredient in dietetic food formulations. These values were
26
27 TABLE 1.
28 COMPOSITION OF DSFC FROM DEGLET NOUR AND
29 ALLIG SEED*
30
31 Component (%) Deglet Nour Allig
32
33 Dry matter 90.45 ⫾ 0.24
a
91.4b ⫾ 0.10
34 Neutral detergent fibers 70.81a ⫾ 0.25 70.18a ⫾ 0.17
35 Acids detergent fibers 50.80a ⫾ 0.92 56.78b ⫾ 0.56
36 Lignin (ADL) 0.11a ⫾ 0.01 0.14b ⫾ 0.01
37 Cellulose 50.69a ⫾ 0.91 56.64b ⫾ 0.70
38 Hemicelluloses 20.01a ⫾ 0.68 13.40b ⫾ 0.17
39
40
41 Values in lines with different letters are significantly different
42 (P ⱕ 0.05).
43 * Dry matter basis.
44 DSFC, defatted date seed fiber concentrate; ADL, acid detergent
45 lignin.
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1 slightly lower than those of DSFC from Fard (74.30%) and Lulu (74.50%)
2 varieties and similar to that of Khalas (69.40%) variety studied by Hamada
3 et al. (2002).
4 Allig DSFC presented higher ADF content compared to Deglet Nour
5 DSFC (P ⱕ 0.05). ADF in DSFC from Deglet Nour and Allig varieties (50%
6 and 56%, respectively) were similar than those of DSFC from Fard (50.20%),
7 Lulu (54.00%) and Khalas (54.40%) varieties studied by Hamada et al. (2002).
8 Allig DSFC presented a significantly higher content of celluloses (~56%)
9 than those from Deglet Nour DSFC (~50%) (P ⱕ 0.05). However, Deglet
10 Nour DSFC contained higher hemicelluloses content (20% against 13%).
11 These contents are comparable with those of DSFC from Khalas (14.95%),
12 Fard (24.10%) and Lulu (21.35%) varieties studied by Hamada et al. (2002).
13 DSFC from Deglet Nour and Allig presented low content of lignin com-
14 pared with the content of celluloses and hemicelluloses.
15
16 Evaluation of the CF Color from Date Seeds
17
18 Table 2 presents the CIE Lab (L*, a* and b*) parameters of DSFC. No
19 significant differences were observed for a* value of the two DSFC
20 (P ⱖ 0.05), both having a slightly brown color. DSFC from Deglet Nour
21 variety was characterized by slightly higher L* and b* values compared to the
22 Allig DSFC. This suggests that the latter is slightly darker.
23 It is also important to note that fine fractions of DSFC are darker than
24 coarse fractions (Table 2).
25 Indeed, e.g., a* of Deglet Nour DSFC is 13.09 or 10.27 according to
26 particle size as fine or coarse, respectively. A same result was observed for the
27 CF of Allig seeds. This could be explained by a better extraction of the
28 pigments responsible for the dark color. The CFs of date seeds are true natural 16
16
29
30 TABLE 2.
31 CIE LAB PARAMETERS (L*, a*, b*) OF DSFC FROM THE TWO STUDIED VARIETIES
32 (FINE AND COARSE FRACTION)
33
34 Parameters DSFC
35
36 Deglet Nour Allig Deglet Nour Allig
37
38 Particle size ⱕ280 mm 280 mm < Particle size ⱕ600 mm
39
40 L* 56.25a ⫾ 0.58 51.28b ⫾ 0.45 55.88a ⫾ 0.02 51.41b ⫾ 0.35
41 a* 13.09a ⫾ 0.23 12.58a ⫾ 0.56 10.27b ⫾ 0.24 10.54b ⫾ 0.11
42 b* 20.55a ⫾ 0.15 17.42b ⫾ 0.22 17.64b ⫾ 0.02 17.49b ⫾ 0.13
43
44
45 Values in lines with different letters are significantly different (P ⱕ 0.05).
46 DSFC, defatted date seed fiber concentrate
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1 dyes, and by consequence, their incorporation in the foodstuffs has an effect on

2 the color of the finished product (Hamada et al. 2002).
3
4 WHC of DSFC
5
6 Table 3 presents the WHC of DSFC of the two studied varieties. DSFC
7 showed a WHC significantly similar for the two studied particle sizes
8 (P ⱕ 0.05) (3.88, 3.73 g water/g of DSFC from Allig and 3.52, 3.50 g water/g
9 of DSFC from Deglet Nour). These values were lower than those reported in 17
17
10 other fruit FCs, such as in date fruit (15.45–15.90) (Elleuch et al. (2008),
11 peach and orange (7.30–12.10 g water/g sample) (Grigelmo-Miguel and
12 Martin-Belloso 1999b). This could probably be explained by the harder texture 18
18
13 of date seeds. The high percentages of fiber, especially polysaccharides, are the
14 origin of high WHC of DSFC (Macconnell et al. 1974; Fleury and Lahaye
15 1991). This relatively high WHC allows the use of DSFC as an ingredient for
16 improvement as sensory proprieties of formulated product. Addition of DSFC 19
19
17 could be also effective to reduce water activity of food and then to improve 20
20
18 their stability during storage (Mansour and Khalil 1997; Grigelmo-Miguel and
19 Martin-Belloso 1999b). WHC could be affected by size, shape, hydrophilic
20 and hydrophobic interactions and the presence of lipids, carbohydrates and
21 amino acid residues on the surface (Damodaran and Paraf 1997; Moure et al. 21
21
22 2001).
23
24 OHC of DSFC
25
26 Table 3 shows OHC of DSFC that no statistical difference was observed
27 between DSFC from the two studied date varieties whatever the particle size
28 (fine and coarse fractions) (P > 0.05). DSFC was characterized by a lower
29 OHC (1 g oil/1 g of FC) compared to other DF such as sugarcane bagasse fiber
30 (3.26 g oil/g fiber) (Sangnark and Noomhorm 2003) and that of defatted rice 22
22
31 bran fiber (4.54 g oil/g fiber) (Abdul-Hamid and Siew Luan 2000). However, 23
23 24
32
33 TABLE 3.
34 WATER-HOLDING AND OIL-HOLDING CAPACITIES OF DSFC
35
36 Proprieties Particle size 280 mm < Particle
37 ⱕ280 mm size ⱕ600 mm
38
39 WHC (g water/g DSFC) DSFC Deglet Nour 3.52a ⫾ 0.60 3.50a ⫾ 0.70
40 DSFC Allig 3.88a ⫾ 0.20 3.73a ⫾ 0.30
41 OHC (g oil/g DSFC) DSFC Deglet Nour 1.05b ⫾ 0.30 1.06b ⫾ 0.20
42 DSFC Allig 1.09b ⫾ 0.25 1.08b ⫾ 0.30
43
44
45 Values in lines and rows with different letters are significantly different (P ⱕ 0.05).
46 WHC, water-holding capacity; OHC: oil-holding capacity; DSFC, defatted date seed fiber concentrate.
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1 OHC of DSFC is similar to that of peach fiber (1.09 g oil/g fiber) (Grigelmo-
2 Miguel and Martin-Belloso 1999a) and to that of orange fiber (1.27 g oil/g
3 fiber) (Grigelmo-Miguel and Martin-Belloso 1999b). This low OHC could be
4 explained by composition and structure of absorbent components from DSFC
5 (celluloses and hemicelluloses) and their surface properties (Caprez et al.
6 1986; Fleury and Lahaye 1991).
7 DSFC could thus be used as an ingredient to stabilize food products
8 slightly rich in oil.
9
10 Influence of Fibers on Dough Properties
11
12 The addition of DSFC could promote differences on the dough mixing
13 behavior measured by the farinograph (dough at 1 and 3% of DSFC with fine
14 and coarse fractions). Table 4 shows the main parameters registered in the
15 farinogram. Significant variations were observed between control and dough
16 enriched by DSFC (P ⱕ 0.05). The WA and DDT were not affected by DSFC
17 variety and particle size. However, Addition of DSFC increased slightly the
18 WA. This could be related to the structure and composition of the added fiber.
19 Similar results were observed in dough fortified with pea, lentils and chickpea
20 hulls (Dalgetty and Baik 2006), pea fiber, carob fiber (Wang et al. 2002),
21 wheat bran (Pomeranz et al. 1977), rye bran (Laurikainen et al. 1998) and rice
22 bran (Barber et al. 1981). The increase of WA could be explained by the
23 important number of hydroxyl groups existing in the fiber structure which
24 allow more water interactions through hydrogen bonding (Wang et al. 2002).
25 These results explained an improvement of the dough output and thereafter a
26 reduction in the mass of finished product (Table 4).
27 DDT of dough supplemented by DSFC was 3.1–3.3 min, whatever the
28 rate substitution, the finest and the coarsest particles used. This DDT was
29 slightly higher than those of dough control (2.8 min). These results were in
30 agreement with those found by Laurikainen et al. (1998) which substituted the
31 corn flour by the rye fiber. However, our results are in opposition to those of
32 Wang et al. (2002) who found that the addition of the carob, inulin and pea
33 fiber does not modify the DDT.
34 Stability of dough enriched by fine particles size DSFC (13.50–
35 16.00 min) was higher than those of dough enriched by coarse particles size
36 DSFC (11.80–12.40 min).
37 The use of DSFC increased significantly the stability of dough compared
38 to the control (10.90 min) (P ⱕ 0.05). This could be explained by higher
39 interactions between DSFC, water and flour proteins (gluten). In fact, although 25
25
40 the WHC of DSFC is high, the same water quantity was added for dough
41 preparation. Then, the obtained dough presented higher firmness and stability
42 during mixing. However, this higher firmness will cause lower extensibility in
43 oven and then lower bread’s volume (Table 5).
10
1 TABLE 4.
2 FARINOGRAPH ANALYSIS OF WHEAT DOUGH CONTAINING DSFC
3 Parameters Control DSFC-DN DSFC-AL

4 Particle size ⱕ280 mm 280 mm < Particle size ⱕ280 mm 280 mm <
5 Particle size ⱕ600 mm Particle size ⱕ600 mm
6 DSFC Level 0% 1% 3% 1% 3% 1% 3% 1% 3%
7 WA (%) 56.30a ⫾ 0.10 59.65b ⫾ 0.15 59.85b ⫾ 0.15 59.55b ⫾ 0.05 59.60b ⫾ 0.10 59.60b ⫾ 0.10 59.80b ⫾ 0.10 59,50b ⫾ 0,10 59,75b ⫾ 0,25
8 DDT (min) 2.80a ⫾ 0.20 3.10b ⫾ 0.10 3.20b ⫾ 0.20 3.20b ⫾ 0.20 3.20b ⫾ 0.20 3.20b ⫾ 0.20 3.30b ⫾ 0.10 3.20b ⫾ 0.20 3.30b ⫾ 0.10
9 Stability (min) 10.90a ⫾ 0.30 14.00b ⫾ 0.30 16.00c ⫾ 0.20 12.00d ⫾ 0.10 12.20d ⫾ 0.30 13.50b ⫾ 0.50 15.50c ⫾ 0.40 11.80d ⫾ 0.20 12.40d ⫾ 0.20
M.A. BOUAZIZ ET AL.
10 MTI (UB) 60.50a ⫾ 3 60.00a ⫾ 3 42.00b ⫾ 4 59.00a ⫾ 2 57.00a ⫾ 3 58.00a ⫾ 1 41.00b ⫾ 2 59.00a ⫾ 2 57.50a ⫾ 3
11
13 WA, water absorption; DDT, dough development time; MTI, mixing time index; UB, unit Brabender; DSFC, defatted date seed fiber concentrate; DSFC-DN,
14 dough enriched with DSFC from Deglet Nour seed; DSFC-AL, dough enriched with DSFC from Allig seed.
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1 TABLE 5.
2 VOLUME, WEIGHT AND SPECIFIC VOLUME OF BREAD ENRICHED DSFC
3 Parameters Control bread DSFC- DN bread DSFC-AL bread
4 Particle size 280 mm < Particle Particle size ⱕ280 mm 280 mm < Particle
5 ⱕ280 mm size ⱕ600 mm size ⱕ600 mm
6 DSFC Level 0% 1% 3% 1% 3% 1% 3% 1% 3%
Volume (cm3 a b c d e f f g
7 ) 3687.95 ⫾ 1.20 2599.60 ⫾ 1.85 2610.96 ⫾ 1.15 3581.57 ⫾ 2.52 2449.45 ⫾ 2.82 2515.45 ⫾ 1.10 2495.24 ⫾ 2.50 3491.47 ⫾ 1.03 2161.70h ⫾ 2.73
8 Weight (g) 446.01a ⫾ 0.18 437.78bd ⫾ 2.4 438.78b ⫾ 1.23 434.86bcd ⫾ 1.66 434.45bcd ⫾ 1.96 432.83cd ⫾ 2.37 434.63bcd ⫾ 2.19 431.9c ⫾ 0.40 431.24c ⫾ 1.57
9 Specific volume 8.26a ⫾ 0.00 5.93b ⫾ 0.02 5.95b ⫾ 0.01 8.23a ⫾ 0.02 5.63c ⫾ 0.01 5.81d ⫾ 0.02 5.74e ⫾ 0.02 8.08a ⫾ 0.00 5.01g ⫾ 0.01
10 (cm3/g)
11
DATE SEEDS AND BREAD TEXTURE
13 DSFC, defatted date seed fiber concentrate; DSFC-DN bread, bread enriched with DSFC from Deglet Nour seed; DSFC-AL bread, bread enriched with DSFC from Allig seed.
11
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1 No statistical difference was observed between control and dough supple-

2 mented with DSFC concerning MTI, except the dough enriched with 3% of
3 fine fraction which presented a lower MTI. These results could be explained by
4 the interactions between fiber and gluten, as suggested by Chen et al. (1988).
5 The farinogram result shows that the addition of the defatted date seeds
6 confers two different mixing properties of dough probably due to the variation
7 of the origin of fiber, their compositions, extraction methods and supplemen-
8 tation rate.
9
10 Influence of DSFC Addition on Bread Quality Evaluation
11
12 Volume and Weight of Bread. The effects of DSFC addition of date
13 seeds on the bread volumes and weights are seen in Table 5. The loaf volume
14 of fortified breads with DSFC was lower than the bread control, whatever the
15 addition level and particle size (P < 0.05). These results were similar to those
16 reported by Dalgetty and Baik (2006), Wang et al. (2002) and Pomeranz et al. 26
26
17 (1977), who proved that the addition of fiber in bread formulation reduces
18 volume. The highest volume of bread enriched by date seeds is obtained
19 starting from flour with 1% of DSFC from Deglet Nour with a coarse fraction.
20 The smaller is obtained starting from flour with 3% of DSFC from Allig with
21 a coarse fraction.
22 In terms of specific bread volume, DSFC promoted a significant decrease 27
27
23 (P < 0.05) except for DSFC coarse fraction at 1% of supplementation. The
24 reductions obtained were comparable to those previously reported for the
25 addition of fiber of pea, lentils and chickpea hulls (Dalgetty and Baik 2006),
26 carob (Wang et al. 2002), wheat bran (Pomeranz et al. 1977), rye bran (Lau-
27 rikainen et al. 1998) and rice bran (Barber et al. 1981).
28 The breads baked from dough containing 1–3% DSFC (fine and coarse
29 fractions) exhibited lower weights than the control. This is probably due to the
30 lowest water retention during baking, the hardness of date seeds, the particles
31 size and substitution levels. Similar results were observed by Dalgetty and
32 Baik (2006) when loaf weights of breads containing soluble fiber showed a
33 decreasing trend when increasing the level of substitution 1–3% but increasing
34 with 3–5% soluble fiber. In fact, breads supplemented by Deglet Nour DSFC
35 have higher weights than those supplemented by Allig DSFC (Table 5).
36
37 External Appearance of Breads. Figure 1 shows the aspect of the crust
38 of the different breads obtained by DSFC addition. The color of the crust of
39 DSFC-enriched bread is similar with that of the control.
40 Breads enriched by 1 and 3% by a coarse DSFC from Allig or Deglet
41 Nour seeds have a uniform and acceptable aspect, with a brown gilded color of
42 the crust. In opposition, breads enriched by 1–3% of the fine DSFC from Allig
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280µm< G £ 600µm G £ 280µm

3% 1% 3% 1%
DSFC DSFC DSFC DSFC
DSFC-AL bread
DSFC-DN bread
Control bread
1 FIG. 1. EXTERNAL APPEARANCE OF BREADS ENRICHED WITH DSFC FROM THE TWO 44
2 STUDIED VARIETIES
3 DSFC, defatted date seed fiber concentrate; DSFC-DN bread, bread enriched with DSFC from
4 Deglet Nour seed; DSFC-AL bread, bread enriched with DSFC from Allig seed.
6 or Deglet Nour have a thicker, irregular and darker crust. Residual protein and
7 short-chain carbohydrates in the DSFC probably contributed to the darker
8 crust color through the development of Maillard reaction pigments. Similar
9 results were observed by Dalgetty and Baik (2006) when the crust of breads
10 containing soluble fiber was much darker than other breads enriched by hull
11 fiber and insoluble fiber. In fact, it is important to note that the obtaining an 28
28
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1 excellent appearance of bread, coarse fraction (280 mm < particle

2 size ⱕ 600 mm) could be used whatever the substitution rate (1 or 3%) of
3 DSFC. These results were comparable to those previously reported by Almana
4 and Mahmoud (1994).
5
6 Crumb Structure and Color. The crumbs of control bread are charac-
7 terized by regular cell distribution, predominant round cells and some length- 29
29
8 ened cells (Fig. 2). Enriched DSFC bread exhibited a less uniform crumb
9 structure when compared with the control. For breads supplemented with 3%
10 of fine DSFC, crumb cells seemed to be smaller and more condensed. This
11 observation correlated well with the high density of these breads (lower spe-
12 cific volume).
13 Table 6 reproduces the values of CIE Lab parameters (L*, a* and b*) of
14 the bread crumbs supplemented by 1 and 3% DSFC from Deglet Nour and
15 Allig. Indeed, the control bread showed white crumbs (L* = 81.24). The bread
16 crumbs with DSFC were darker and more red and less yellow colored (i.e., L*
17 and b* decreased an a* increased) compared to the control bread crumbs
18 (Fig. 2).
19 The crumb color of bread supplemented by the fine DSFC (particle size
20 <280 mm) tended to be gray pinkish. In opposition, those enriched with coarse
21 particle changed slightly compared to the control bread. In general, the color
22 of the bread crumbs was not dramatically affected by the substitution of coarse
23 fraction (280 mm < particle size ⱕ 600 mm).
24
25 Crumb Texture
26
27 Table 7 presents textural parameters of breads supplemented by DSFC
28 determined 24 h after cooking.
29 Elasticity was not significantly different for DSFC-supplemented breads
30 and control. It was almost identical than the control bread whatever particle
31 size (fine or coarse fraction) and the incorporation rate (1–3%).
32 There was no statistical difference between DSFC-supplemented bread 30
30
33 crumb firmness and the control. Indeed, at 1–3% fine fraction DSFC, firmness
34 was slightly higher than the control bread crumbs. For example, firmness of
35 fine DSFC-enriched bread crumbs are 7.6–7.9 N against 7.0 N for the control.
36 However, for coarse fraction DSFC, firmness was slightly lower (6.6 N) than
37 the control (7.0 N).
38 On the other hand, firmness is a function of the particle size (fine and
39 coarse fractions). There was a significant difference between coarse fraction 31
31
40 DSFC-supplemented bread and fine fraction-supplemented bread (P ⱕ 0.05).
41 Whatever the substitution rate (1–3%), the firmness of coarse fraction DSFC-
42 supplemented bread is lower (5.2–6.6 N) than that of fine fraction DSFC-
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280µm< Particle size £ 600µm Particle size £ 280µm
Control DSFC-DN bread DSFC-DN bread

bread 1% 3% 1% 3%
280µm< Particle size £ 600µm Particle size £ 280µm
Control DSFC-AL bread DSFC-AL bread

bread 1% 3% 1% 3%
1 FIG. 2. EFFECT OF PARTICLE SIZE AND DSFC LEVEL ON BREAD CRUMB QUALITY
2 (STRUCTURE AND COLOR)
3 DSFC-DN bread, bread enriched with DSFC from Deglet Nour seed; DSFC-AL bread, bread
4 enriched with DSFC from Allig seed.
5
6 enriched bread (7.70–7.92 N). These results were supported by Almana and 32
32
7 Mahmoud (1994), which showed that the addition of the coarse fraction of the
8 DSFC allowed better quality of bread or almost is identical to the control. In
9 opposition, bread quality increased with particle size reduction of DF from
10 sugarcane bagasse studied by Sangnark and Noomhorm (2004). 33
33
11 DSFC does not have an influence on the elasticity of the breads. Thus, it 34
34
12 appears that DSFC may be successfully incorporated into bread without nega-
16
1 TABLE 6.
2 EFFECT OF DSFC SUPPLEMENTATION ON THE BREAD CRUMB COLOR
3 Parameters Control DSFC-DN bread DSFC-AL bread

4 bread
5 Particle size ⱕ280 mm 280 mm < Particle size Particle size ⱕ280 mm 280 mm < Particle
7 DSFC 0% 1% 3% 1% 3% 1% 3% 1% 3%
8 Level
9 L* 81.24a ⫾ 0.15 70.30b ⫾ 0.65 59.70c ⫾ 0.02 77.70d ⫾ 0.10 69.70b ⫾ 0.4 70.20b ⫾ 0.20 59.90c ⫾ 0.92 74.95e ⫾ 1.87 68.97b ⫾ 0.61
10 a* 1.77a ⫾ 0.08 3.60b ⫾ 0.15 7.07c ⫾ 0.03 2.00d ⫾ 0.08 3.18e ⫾ 0.04 3.95f ⫾ 0.12 7.40g ⫾ 0.20 2.30h ⫾ 0.20 3.460b ⫾ 0.04
M.A. BOUAZIZ ET AL.
11 b* 22.36a ⫾ 0.03 16.20b ⫾ 0.22 16.44b ⫾ 0.05 18.60c ⫾ 0.20 17.00b ⫾ 0.20 15.92b ⫾ 0.06 14.70d ⫾ 0.30 18.72c ⫾ 0.90 16.80b ⫾ 0.50
12
14 DSFC, defatted date seed fiber concentrate; DSFC-DN bread, bread enriched with DSFC from Deglet Nour seed; DSFC-AL bread, bread enriched with DSFC
15 from Allig seed.
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1 TABLE 7.
2 EFFECT OF THE DSFC ON THE WHEAT BREAD TEXTURE PROPERTIES
3 Parameters Control bread DSFC- DN bread DSFC- AL bread

DSFC Level 0%
4 Particle size ⱕ280 mm 280 mm < Particle size Particle size ⱕ280 mm 280 mm < Particle
6 1% 3% 1% 3% 1% 3% 1% 3%
a a a a a a a a
7 Elasticity 0.48 ⫾ 0.02 0.48 ⫾ 0.02 0.47 ⫾ 0.02 0.47 ⫾ 0.08 0.48 ⫾ 0.03 0.47 ⫾ 0.01 0.46 ⫾ 0.01 0.48 ⫾ 0.01 0.47a ⫾ 0.03
8 Firmness (N) 7.00ab ⫾ 0.20 7.92a ⫾ 0.3 7.7a ⫾ 0.24 5.28b ⫾ 0.95 5.71b ⫾ 0.4 7.84a ⫾ 0.14 7.6a ⫾ 0.78 5.39b ⫾ 0.86 6.6ab ⫾ 0.81
9
10 Values in lines with different letters are significantly different (P ⱕ 0.05).DSFC: Defatted date seed fiber concentrate.
DATE SEEDS AND BREAD TEXTURE
11 DSFC-DN bread, bread enriched with DSFC from Deglet Nour seed; DSFC-AL bread, bread enriched with DSFC from Allig seed.
17
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1 tively impacting texture and overall acceptability, if we added the coarser

2 particles (280 mm < particle size ⱕ 600 mm).
3
4 CONCLUSION
5
6 The addition of DSFC in dough increased stability and decreased MTI
7 compared to the control. Coarse DSFC affected slightly the bread color and
8 crumb texture compared to fine DSFC that was darker and redder colored
9 mainly when increasing substitution rate.
10 Date seeds are by-products that could be an excellent source of fiber.
11 Extraction and addition of coarse DSFC fraction (280 mm < particle
12 size ⱕ 600 mm) in bread formulation could give an important value addition to
13 date seeds.
14
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References
q1 AUTHOR: Please confirm that the changes in
the sentence, “Chemical composition of date
pits showed high . . . ” are correct.
q2 AUTHOR: El-Shurafa et al. 1982 has not
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JOBNAME: No Job Name PAGE: 1 SESS: 10 OUTPUT: Wed May 19 19:28:02 2010 SUM: 6A896B58

3 EFFECT OF THE ADDITION OF DEFATTED DATE SEEDS ON

Journal of Texture Studies •• (2010) ••–••.

2 M.A. BOUAZIZ ET AL.

DATE SEEDS AND BREAD TEXTURE 3

6 MATERIALS AND METHODS

4 M.A. BOUAZIZ ET AL.

23 Water- and Oil-Holding Capacity

DATE SEEDS AND BREAD TEXTURE 5

1 Dough Preparation and Baking Procedure

6 M.A. BOUAZIZ ET AL.

16 RESULTS AND DISCUSSION

DATE SEEDS AND BREAD TEXTURE 7

8 M.A. BOUAZIZ ET AL.

1 dyes, and by consequence, their incorporation in the foodstuffs has an effect on

DATE SEEDS AND BREAD TEXTURE 9

3 Parameters Control DSFC-DN DSFC-AL

2 VOLUME, WEIGHT AND SPECIFIC VOLUME OF BREAD ENRICHED DSFC

3 Parameters Control bread DSFC- DN bread DSFC-AL bread

12 M.A. BOUAZIZ ET AL.

1 No statistical difference was observed between control and dough supple-

DATE SEEDS AND BREAD TEXTURE 13

280µm< G £ 600µm G £ 280µm

14 M.A. BOUAZIZ ET AL.

1 excellent appearance of bread, coarse fraction (280 mm < particle

DATE SEEDS AND BREAD TEXTURE 15

280µm< Particle size £ 600µm Particle size £ 280µm

Control DSFC-DN bread DSFC-DN bread

280µm< Particle size £ 600µm Particle size £ 280µm

Control DSFC-AL bread DSFC-AL bread

3 Parameters Control DSFC-DN bread DSFC-AL bread

2 EFFECT OF THE DSFC ON THE WHEAT BREAD TEXTURE PROPERTIES

3 Parameters Control bread DSFC- DN bread DSFC- AL bread

18 M.A. BOUAZIZ ET AL.

1 tively impacting texture and overall acceptability, if we added the coarser

DATE SEEDS AND BREAD TEXTURE 19

20 M.A. BOUAZIZ ET AL.

DATE SEEDS AND BREAD TEXTURE 21

1 RANHOTRA, G.S., GELROTH, J.A., ASTROTH, K. and POSNER, E.S.

AUTHOR QUERY FORM

Query Query Remark

q10 AUTHOR: The sentence, “Dough constituents

q21 AUTHOR: Damodaran and Paraf 1997 has

q31 AUTHOR: Please confirm that the changes in

q41 AUTHOR: Pomeronz et al. 1977 has been

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