Physico-chemical, Textural, and Sensory Properties of Noodles Enriched with “Zaghloulˮ and “Samanyˮ Date Palm Powder at the Kimri Stage

Sabra, Sabra Nasser; Hussein, Ezz El Din Gadalla; Abd El-Hamid, Wael Abd El-Fatah; Elshayeb, Nehad Fathy; Abbas, Mohamed Said

doi:10.21608/ejchem.2024.319870.10395

Physico-chemical, Textural, and Sensory Properties of Noodles Enriched with “Zaghloulˮ and “Samanyˮ Date Palm Powder at the Kimri Stage

Document Type : Original Article

Authors

¹ Central Laboratory for Date Palm Researches and Development, Agricultural Research Center, Giza, Egypt

² Food Technology Research Institute, Agricultural Research Center. Giza, Egypt

³ Natural Resources Department, Faculty of African Postgraduate Studies, Cairo University, P.O. 12613, Giza, Egypt.

⁴ Faculty of African Postgraduate Studies, Cairo University, P.O. 12613 Cairo, Egypt

10.21608/ejchem.2024.319870.10395

Abstract

This study investigates the potential of “Zaghloulˮ and “Samanyˮ date powder at the Kimri stage (ZSDPK) as a partial substitute for wheat flour in noodle production, aiming to enhance the nutritional profile by increasing dietary fiber, vitamins, and minerals. Noodles were produced with ZSDPK concentrations of 10%, 20%, 30%, and 40%. The findings indicate that ZSDPK can be incorporated into wheat flour at levels up to 20 grams per 100 grams without significantly compromising noodle quality, as assessed through texture and cooking properties. Sensory evaluations revealed a preference for the color and overall appearance of the date powder-enriched noodles, suggesting consumer acceptance. Notably, higher concentrations of date powder resulted in increased cooking weight and water absorption while reducing cooking loss and swelling index, indicating improved moisture retention during cooking. Textural analysis showed that higher levels of date powder led to decreased hardness, springiness, cohesiveness, and adhesiveness. This change is likely due to the fibrous nature of the ingredient, which alters the gluten network in the dough .In conclusion, the results suggest that ZSDPK can significantly enhance the nutritional value of noodles while maintaining acceptable sensory and textural qualities, particularly at a 20% substitution level, making it a viable option for healthier noodle production.

Keywords