The objective of this research was to examine the viability of date seed powder (DSP), a low-value-added agro-industrial by-product, as an eco-friendly and valuable ingredient for bread production. Conducted at the United Arab Emirates University College of Science, this study assessed the effects of partially substituting wheat flour with DSP at concentrations of 1%, 5%, 10%, 15%, and 25% on the physical, sensory, and nutritional attributes of bread.
Visual analysis showed that increased DSP levels progressively darkened the crust and crumb color, primarily due to enhanced Maillard browning reactions linked with higher protein and fiber contents. The bread’s physical properties—including weight, volume, and appearance—revealed an optimal balance between structure and nutritional enhancement at 10–15% DSP levels. Sensory evaluation indicated that 10% DSP bread had the highest overall consumer acceptability, offering favorable texture, pleasant flavor, and appealing crust coloration. In contrast, bread containing 25% DSP had significantly compromised texture and appearance, leading to lower consumer acceptance.
Nutritional analyses revealed a substantial increase in dietary fiber with DSP addition, with the 10% DSP bread containing three times the dietary fiber of the control. Despite these changes, the pH of all DSP bread formulations remained neutral (pH 7.0), confirming that DSP fortification does not adversely impact microbiological safety or freshness.
It was concluded that incorporating up to 10% date seed powder significantly enhances the nutritional value of bread, especially dietary fiber content, without negatively affecting physicochemical quality and consumer acceptability. The findings highlight DSP's potential as an ingredient for healthy, functional bread formulations and sustainable food systems, thus contributing to the ongoing effort toward agro-waste valorization in food processing industries. Further research could explore additional strategies to maximize DSP inclusion levels without compromising sensory or structural properties.
