Investigation of Quality and Sensory Evaluations of Wheat Flour Bread with Date Seed Flour Added at Different Concentrations

In this study, the effect of date seed flour levels on some physico-chemical properties, total phenolic, flavonoids, carotenoid amount, quantitative amounts of polyphenol, fatty acids, biogenic elements and sensory properties of the wheat breads enriched with date seed flour was investigated. The L* values of breads were measured between 48.04 (20%) and 73.69 (control). Total carotenoid and flavonoid values of bread samples varied to be between 0.10 (15%) and 0.29 µg/g (10 and 20% concentrations) to 52.14 (10%) and 138.33 mgQE/100 g (25%), respectively. Total phenolic and antioxidant capacities of the breads were reported to be between 28.88 (control) and 79.02 mgGAE/100 g (25%) to 1.81 mmol/kg (control) and 5.65 mmol/kg (24%), respectively. Gallic acid and catechin contents of the breads were identified to be between 0.78 (20%) and 3.26 mg/100 g (25%) to 1.11 (control) and 4.85 mg/100 g (25%), respectively. In general, the addition of date seed flour at concentrations greater than 10% and 15% caused a decrease in the amount of flavonoids in breads. Oleic, linoleic, palmitic, lauric and myristic acids were the predominant fatty acids of the oils obtained from the breads with date seed flour additive. The amounts of lauric, myristic, stearic and oleic acid in the oils obtained from the bread produced with the addition of date seed flour increased according to the control. The protein amounts of the breads varied between 3.89 (25% and 5.21% (10%). P and K amounts of the breads were determined to be between 880.17 (control) and 973.81 mg/kg (10%) to 2211.19 (control) and 2587.76 mg/kg (10%), respectively. The highest protein, P, K, Fe, Mn and Zn contents were determined in the bread prepared by adding date seed flour at 10% concentration. Looking at the sensory evaluation results, the bread with 10% date seed flour was the most liked among the breads with additives. Graphical Abstract: In this study, the role of date seed flour levels on some physico-chemical properties, total phenolic, flavonoids, carotenoid amount, quantitative amounts of polyphenol, fatty acids, biogenic elements and sensory properties of the wheat breads enriched with date seed flour was investigated. (Figure presented.)