EFFECT OF DATE FLESH FIBER CONCENTRATE ADDITION ON DOUGH PERFORMANCE AND BREAD QUALITY

ABSTRACT Date flesh fiber concentrate (DFFC) of Deglet Nour variety were extracted and incorporated in a bakery product. Dough rheological characteristics showed that water absorption, stability, index quality, resistance to deformation increased with the amount of added fiber, whereas degree of softening and extensibility decreased in all levels of fiber. Bread evaluation revealed that DFFC addition caused an increase of bread yield especially for the highest levels, a change of crumb color and an insignificant decrease of bread volume. Breads are subjected to sensory evaluation for odor, taste, crumb color, crumb smoothness and overall acceptability. Significant differences were not found ( P > 0.05) between scores for all sensory parameters. PRACTICAL APPLICATIONS Consumption of dietary fiber offers health benefits including protection against cardiovascular diseases, cancer and other degenerative diseases. However, fiber intake is commonly lower than recommended. In consequence, the application of fiber in food production should be desirable. This work intended to add value to the second‐grade dates (with a hard texture) from the potential Tunisian cultivars “Deglet Nour,” which has a very good sensory quality and a high commercial value. This by‐product could be regarded as an important source of dietary fiber with interesting functional properties and many beneficial effects on human health. Then, date flesh fiber concentrate could be used in value‐added applications such as bread making.