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Título

Quality Characteristics and Antioxidant Properties of Muffins Enriched with Date Fruit (Phoenix Dactylifera L.) Fiber Concentrates

AutorMrabet, Abdessalem; Rodríguez-Gutiérrez, Guillermo ; Rodríguez-Arcos, Rocío ; Guillén-Bejarano, Rafael; Ferchichi, Ali; Sindic, Marianne; Jiménez-Araujo, Ana
Palabras claveSecondary date varieties
Date fiber concentrate
Bakery
Sensory evaluation
Antioxidant activity
Fecha de publicación22-ene-2016
EditorJohn Wiley & Sons
CitaciónJournal of Food Quality: (2016)
ResumenSecondary 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.
Descripción27 Páginas; 4 Tablas; 1 Figura
Versión del editorhttp://dx-doi.org/10.1111/jfq.12194
URIhttp://hdl.handle.net/10261/129635
ISSN0146-9428
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