American Journal of Food Technology1557-45711557-458XAcademic Journals Inc.10.3923/ajft.2017.201.208HusseinAhmed M.S. AliHatem S. 32017123Objective: The present study aimed to investigate effect of addition date seed powder on the chemical composition, rheological
properties, diffraction scanning colorimetric, x-ray diffraction, infra-red (IR), flavonoid, antioxidant activity, total phenolic compounds and
sensory evaluation of snack from them. Methodology: Raw materials (oat and date seed flour) and snacks were analyzed for their
proximate composition, rheological (rapid viscoanalyzer and following number), physical properties, color and texture were subjected
to measurements using Differential Scanning Calorimetery (DSC). Each sample was tested for its color, flavor, taste, crispness, appearance
and overall acceptability. Results: The obtained results revealed that, incorporation of date seed powder resulted in a significant increase
in fibre and ash contents and in a decrease in protein content. Increasing DS levels in snacks led to increase the falling number (sec).
Addition of date seeds to oat flour decreased the t parameters of RVA such as peak viscosity, trough, breakdown, setback, final viscosity,
pasting temperature and peak time. Also, sensory evaluation indicated that, increasing DS levels in snacks led to decrease the sensory
scores of color and crispness but in the same time, taste was increased and flavor, appearance and overall acceptability not affected
significantly. Conclusion: This by-product could be valuable and excellent source for low-priced functional food components, where,
snacks characterized by its higher crude fiber, minerals and acceptable sensorial.]]>Ahmed, M.B., N.A. Hasona and A.H. Selemain,2008Phoenix dactylifera L.) and ascorbic acid on thioacetamide-induced hepatotoxicity in rats.]]>7193201Raman, B.V., A.N.V. Krishna, B.N. Rao, M.P. Saradhi and M.V.B. Rao,201231115Al-Farsi, A.M. and C.Y. Lee,2008108977985FAO.,20102010Besbes, S., L. Drira, C. Blecker, C. Deroanne and H. Attia,2008Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam.]]>112406411Bouaziz, M.A., H.B. Amara, H. Attia, C. Blecker and S. Besbes,201041511531Almana, H.A. and R.M. Mahmoud,199432261270FDA.,19976235843601Salmenkallio-Marttila, M., K. Roininen, K. Autio and L. Lahteenmaki,200413138150Flander, L., M. Salmenkallio-Marttila, T. Suortti and K. Autio,200740860870Dykes, L. and W. Rooney,200752105111Trumbo, P., S. Schlicker, A.A. Yates and M. Poos,200210216211630El-Shobaki, F.A., I.H. Badawy, Z.A. Saleh and S.G. Gabrial,200711101119AACC.,200010th Edn.,Horwitz, W. and AOACI,200017th Edn.,Pages: 2200Pages: 2200McClave, J.T. and P.G. Benson,1991Max Well Macmillan International Edn.,pp: 272-295pp: 272-295Pedo, I., V.C. Sgarbieri and L.C. Gutkoski,1999Avena sativa L.) cultivars adapted for cultivation in the south of Brazil.]]>53297304Hamada, J.S., I.B. Hashim and F.A. Sharif,200276135137Czubaszek, A. and Z. Karolini-Skaradzinska,200514281286Salehifar, M. and M. Shahedi,20079227234Pastuszka, D., H. Gambus, R. Ziobro, B. Mickowska, K. Buksa and R. Sabat,20121980987El Salwa, S.M., A.M.S. Hussein, M.I.A. Moaty, N.H. Ahmed, L.M. Hanna and S.T. Tapozada,201433443El-Kassas, F.B.,20042004Tester, R.F. and W.R. Morrison,199067558563Gomez, M.H., J.K. Lee, C.M. McDonough, R.D. Waniska and L.W. Rooney,199269275279