Investigating the effect of adding date palm kernel flour on gluten-free cookie based on rice flour

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NASEHI B.; Asgharipour S.

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ISSN: 2588-4824

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:90 Page(s): 15-25

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Title

Investigating the effect of adding date palm kernel flour on gluten-free cookie based on rice flour

Author(s)

NASEHI B. | Asgharipour S. | Issue Writer Certificate

Keywords

Dietary fiberQ2

ConfectioneryQ1

CeliacQ1

Abstract

Dates are one of the oldest fruit trees grown in warm and subtropical regions of the world. Each year in date-producing countries, a significant amount of palm kernel is produced as a byproduct in palm fruit processing. Due to its significant amounts of carbohydrates, vitamins, minerals and fiber, as well as low cost and ease of access, date palm kernel has been considered today as a functional source of high economic justification for food products. In this research, this by-product was used in the production of functional cookies. So that the effect of replacing 0 to 30 percent of date palms flour in the formula on the moisture, ash, raw and diet fiber content, phenolic compounds, antioxidant properties, colorimetric indices, firmness and sensory properties of treatments, was investigated. The results of this study indicate that increasing the replacement of palm kernel flour increased ash, phenolic compounds, antioxidants, fiber types, total acceptance, texture firmness and color index a *, and also reduced the moisture content and the index L * and b *. The evaluation of the findings especially the taste, showed that the replacement of palm kernel flour up to 20% caused producing high-quality, nutritious and durable cookies.

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APA: Copy

NASEHI, B., & Asgharipour, S.. (2019). Investigating the effect of adding date palm kernel flour on gluten-free cookie based on rice flour. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(90 ), 15-25. SID. https://sid.ir/paper/71736/en

Vancouver: Copy

NASEHI B., Asgharipour S.. Investigating the effect of adding date palm kernel flour on gluten-free cookie based on rice flour. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(90 ):15-25. Available from: https://sid.ir/paper/71736/en

IEEE: Copy

B. NASEHI, and S. Asgharipour, “Investigating the effect of adding date palm kernel flour on gluten-free cookie based on rice flour,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 90 , pp. 15–25, 2019, [Online]. Available: https://sid.ir/paper/71736/en

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