title: Production of functional pita bread using date seed powder.
abstract: Functional foods represent a novel approach to prevent diet-related diseases. Due to its excellent nutritional and antioxidant properties, date seed was used to develop functional pita bread. Flour was replaced by 5, 10, 15 and 20 % date seed powder. Regular and whole wheat pita breads were the references. Results clearly showed that date seed powder containing bread contained comparable dietary fibers levels as in whole wheat bread and higher levels of flavonoids and phenolics. Date seed powder containing breads were particularly rich in flavan-3-ols whereas reference breads did not contain any of them and only a limited amount of other phenolic compounds. They also exhibited a much higher antioxidant capacity. Additionally, compared to regular bread, acrylamide level was significantly lower in 5 % date seed powder containing bread, and lower in all date seed powder containing breads compared to whole wheat bread. Date seed powder supplemented bread appears as a promising functional ingredient to prevent chronic diseases.
authors.affiliation: Department of Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, P.O. Box: 15551, Al Ain, U.A.E.
authors.forename: Carine
authors.initials: C
authors.lastname: Platat
authors.affiliation: Department of Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, P.O. Box: 15551, Al Ain, U.A.E.
authors.forename: Hosam M
authors.initials: HM
authors.lastname: Habib
authors.affiliation: Department of Food Science, College of Food and Agriculture, United Arab Emirates University, P.O. Box: 15551, Al Ain, U.A.E.
authors.forename: Isameldin Bashir
authors.initials: IB
authors.lastname: Hashim
authors.affiliation: Department of Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, P.O. Box: 15551, Al Ain, U.A.E.
authors.forename: Hina
authors.initials: H
authors.lastname: Kamal
authors.affiliation: Department of Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, P.O. Box: 15551, Al Ain, U.A.E.
authors.forename: Fatima
authors.initials: F
authors.lastname: AlMaqbali
authors.affiliation: Department of Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, P.O. Box: 15551, Al Ain, U.A.E.
authors.forename: Usama
authors.initials: U
authors.lastname: Souka
authors.affiliation: Department of Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, P.O. Box: 15551, Al Ain, U.A.E.
authors.forename: Wissam H
authors.initials: WH
authors.lastname: Ibrahim
keywords: Acrylamide; Antioxidant capacity; Date seeds powder; Fibers; Functional food; Pita bread