Скачать или смотреть MILLING AND DEVELOPMENT OF NOBLE PRODUCT BY USING DATE SEED POWDER AND BUCKWHEAT FLOUR

Shaba Noore
Department of Food Chemistry & Technology, Teagasc Food Research Centre, Ireland

Increasing health issues among children necessitates today's snacks industry to produce a product which has extra-ordinary qualities, i.e. gluten free, high nutrient level, ready- to-use, edible during fasting, suitable mainly for children but can be consumed by people of all age groups. A nutrient rich tradition product including masala vada, halwa, sweet and salty biscuits, was prepared using date seed powder and buckwheat flour. Initially, date seed was subjected to milling using multi mill and hammer mill to convert the seed into fine powder. Further, it was passed through 60μm mesh, to obtain an even fine particle size date seed powder. Physicochemical characteristics of date seed powder was analyzed. Energy consumed for milling of date seed powder was also calculated based on time consumed for milling 1kg of date seeds, in triplicate. Particle size, texture profile analysis, colour and sensory analysis were analyzed. Also, the proximate analysis was carried out for the developed products in comparison with the existing commercial products. The developed products contained protein ranging from (17.45 - 20.26%), calcium (134.48 - 164.22 mg/100g), Iron (1.09 - 1.24 mg/100g), Magnesium (140.26 - 148.37 mg/100g), manganese (0.27 - 0.35 mg/100g), zinc (1.22 - 1.25 mg/100g), copper (134.48 - 164.22 mg/100g), potassium (361.50 - 472.50 mg/ 100g) and sodium (130.55 - 134.45 mg/ 100g). The product would be suitable for all age groups, including celiac population and can be very good source of dietary fibre. The outcome of this study may have a greater effect on the malnutrition children of the country. In addition, consuming date seed would help the date Industry to utilize its waste into nutritious products.