Effects of Incorporating Date Kernel Powder on Physicochemical Properties of the Extruded Snacks Containing Corn Flour During Storage

Because of the increasing demands for functional foodstuffs, use of dietary fibers in production of snacks is further considered. The aim of this study was optimization of date kernel powder proportion to improve the physicochemical properties of extruded snacks.

Two screw extruders were used to formulate and prepare snacks. In this study, effects of  date kernel powder on physicochemical properties of the extruded samples were investigated. The physicochemical properties included moisture content, water absorption index (WAI), water solubility index (WSI), oil absorption index (OAI), texture, color, total phenol, antioxidant activity and SEM during 90 days of storage.

Incorporation of date kernel powder decreased moisture content, L*and b* values and water absorption within the samples. Furthermore, date kernel powder increased the overall acceptability, a* value OAI and antioxidant activity of the samples. Date kernel powder increased total phenolic compounds up to 5.85 (Gallic acid equivalent) in the optimized samples, compared to control samples (4.44 Gallic acid equivalent). Moreover, the powder increased hardness and denser texture formation in the optimized samples.

Based on the current results, high nutritional values and functional properties of the extruded snacks can be improved by incorporation of date kernel powder to foods.