Article (Scientific journals)
The addition effect of Tunisian date seed fibers on the quality of chocolate spreads
Bouaziz, M. A.; Abbes, F.; Mokni, A. et al.
2016In Journal of Texture Studies, p. 1-8
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Keywords :
Date seeds, Chocolate spread; Dietary fiber; Fonctional properties
Abstract :
[en] Novel chocolate spreads were enriched by soluble and insoluble dietary fibers from Tunisian Deglet Nour date seeds at 1, 2, 3, 4 and 5% levels in the conventional chocolate spread. Defatted Deglet Nour date seeds (DNDS), date seed soluble fiber concentrate (DSSFC) and date seed insoluble fiber concentrate (DSIFC) were characterized by high levels of dietary fibers (80 – 90%). Chocolate spread enriched with 5% of DSSFC presented the highest OBC (304.62%) compared to the control (102%). Whatever the DSIFC and DSSFC incorporation levels, no significant difference was recorded between the firmness, chewiness and adhesiveness of prepared chocolate spreads compared to the control (P<0.05). Sensory evaluation revealed that all prepared chocolate spreads enriched by DSIFC and DSSFC were accepted by panelists. These results indicated the value of date seeds as new source of dietary fibers to develop chocolate spread and could also improve health benefits and functional properties.
Disciplines :
Food science
Author, co-author :
Bouaziz, M. A.
Abbes, F.
Mokni, A.
Blecker, Christophe ;  Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Science des alim. et formul.
Attia, H.
Besbes, S.
Language :
English
Title :
The addition effect of Tunisian date seed fibers on the quality of chocolate spreads
Publication date :
10 August 2016
Journal title :
Journal of Texture Studies
ISSN :
0022-4901
eISSN :
1745-4603
Publisher :
Blackwell Publishing
Pages :
1-8
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 06 September 2016

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