الفهرس 
Definition of functional foodsOnly 14 pages are availabe for public view
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Abstract
Functional food is an interesting research area in processed food industry. Cereal based foods like bread is part of our daily diet and is excellent vehicle for addition of functional ingredients like dietary fiber (wheat bran, oat bran, corn bran, apple fiber, carob fiber, flaxseed and date seed fiber) to increase the fiber content. These formulations can be easily adopted by the bakeries to prepare value added health foods required by a particular segment of population who are health conscious and consider food as medicine.
High fiber bread is one of the known products categorized in functional food which is health beneficial. This research was focused on the development of functional bread using date fiber (a by- product of date syrup production) as a source of functional ingredient. Also, this research might help to focus on utilizing a relatively low economic value date fiber in developing functional food products with health benefits to include disease prevention. Moreover, this approach is value added in nature with economic benefits to the date processing industry.
The current study was designed to incorporate date fiber flour at different levels (5, 10, 15, 20, 25, 30, 35 and 40%) in bread making as a partial substitute of wheat flour. The chemical composition and properties of
Summary
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wheat and date fiber flours were determined. Also, the effects of different levels of date fiber on rheological, physical, chemical, physico-chemical and sensory properties of pan and balady breads were evaluated. Moreover, the effect of bread containing date fiber on hypercholesterolemic rats was evaluated.