Impact of ground Ajwa (Phoenix dactylifera L.) seeds fortification on physical and nutritional properties of functional cookies and chocolate sauce

• Published in: Cereal chemistry 2021-07, Vol.98 (4), p.958-967
• Main Authors: Abushal, Suzan A., Elhendy, Hassan A., Abd El Maged, Enass M., Darwish, Amira M.G.
• Format: Article
• Language: English
• Subjects: agricultural waste; fortified cookies; functional chocolate sauce; green economy; ground ajwa seeds
• ISSN: 0009-0352; 1943-3638
• DOI: 10.1002/cche.10437

Background and objectives Date (Phoenix dactylifera L.) seeds are rich in dietary fibers, lipids, minerals, and their application mainly incorporated to achieve green economy. The present study aimed to contribute agro‐waste reduction, enhance nutritional value, and extend shelf life in parallel with consumer acceptance by producing functional cookies and chocolate sauce fortified with ground Ajwa seeds (GAS) with 5, 10, and 15% levels substituting wheat flour or cocoa powder, respectively. Findings GAS fortification significantly increased fiber content of cookies to cover 15% of required daily values (DV%) in GAS15. On the other hand, it lowered moisture content by 57% comparing to control GAS0, which extended fortified cookies shelf life. Cookie dough Farinograph and Extensograph properties were negatively affected by the fortification of ground Ajwa seeds, and chocolate sauce showed decreased viscosity from 470 (control) to 116 cP (GASC15). Sensory evaluation indicated that panelists accepted the functional cookies and chocolate sauce. Conclusion GAS can partially substitute wheat flour in cookies or cocoa powder in chocolate sauce to improve the nutritional quality with no significant effects on the sensorial acceptability. Significance and Novelty Reduction of agro‐waste by utilizing Ground Ajwa seeds (GAS) enhanced nutritional value by increasing fiber content, extended shelf life, and gained panelists acceptance which paves the way for other fortification in food applications.