Effect of adding date palm kernel on physicochemical and sensory properties of short macaroni

Nowadays due to the interest of, asking for increased food production and the food industry focus on redesigning   to optimize functional as well as maintain or improve the taste and nutritional value of the product.Palm kernel due to its significant amount of compounds can be used in beneficial food production as a cheap and functional source. In this study the nutritional benefits of palm kernel meal in 3 different levels (5, 10, 15%) was added to the formula Piccoli pasta and laboratory chemical, physical, and sensory quality was conducted for three times. Palm kernel powder-free pasta also was used as a reference sample. Then amount of this features were investigated in the final product. In addition, colorimetric tests, tissue analysis of raw and cooked samples, phenolic compounds measurement and sensory evaluation of taste, color and texture</span> of the product was done. Data analysis shows that by increasing the amount of palm kernel flour, protein and moisture decreased, but fat, ash and fiber increased. In addition cooking analysis shows that Palm kernel meal volume loss increased while the cooking time is decreased comparing to traditional product.In the sensory evaluation there was no major difference and all three were in a same acceptable level. The results show that phenolic compounds increased with increasing palm kernel flour percentage. tissue analysis does not show any particular trend in the sample. According to the results replacement of ten percent of flour with palm kernel flour has the best result of checked ones.