الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
Abstract
This study was carried out to produce some bakery product as a functional food prepared from wheat flour and different levels from date seeds, pomegranate peel powders and their mixtures. Thus refer to their therapeutically effect because their containing high ratio of dietary fiber, minerals and many antioxidant. The obtained results could be summarized as follows.
6.1. Chemical analyses of Wheat Flour (WF), Pomegranate Peels Powder (PPP) and Date Seed Powder (DSP).
The results revealed that wheat flour (72% extraction) contained 88.64, 8.55, 1.27, 0.86 and 0.68 % in carbohydrate, protein, fiber, ether extract and ash respectively. On the other hand ash, ether extract, fiber and dietary fiber recorded the highest values in date seed powder compared to pomegranate peel powder and wheat flour (4.20, 12.03, 18.95 and 63.41 %) respectively. Protein, ash, ether extract, fiber and dietary fiber in pomegranate peel powder were 4.42, 3.96, 1.26, 15.28 and 56.96% respectively.
6.2. Mineral (Macro and micro elements):
The pomegranate peel powder was higher in macro and micro- elements calcium (Ca), sodium (Na), iron (Fe), zinc (Ze) and manganese (Mn) comparing with wheat flour and date seed powder 341.06, 67.48, 6.08, 1.11 and 0.83 (mg/100g dry sample), respectively، exception of magnesium (Mg) was not detected. On the other hand, date seed powder is higher in phosphorus (P), magnesium (Mg), potassium (K), and copper (Cu) were 283.48, 61.97, 303.67 and 0.69 (mg/100g dry sample), respectively comparing with pomegranate peel powder and wheat flour.
6.3. Phenolic compounds of wheat flour, pomegranate peels and date seeds powders:
The concentrations of different phenolic compounds of the wheat flour (72% extraction) were ranged from 1.90 mg/100g (Benzoic) to 0.02 mg/100g (Cinnamic). Chlorogenic acid (87.02 mg/100g), protocatechuic (86.94 mg/100g) represented the highest content of phenol compounds, in date seed powder. Also the pomegranate peels contain substantial amount of polyphenols such as Chlorogenic (419.36 mg/100g), Benzoic (358.25 mg/100g), catechol (338.59 mg/100g), gallic acid, (263.34 mg/100g), from total phenolic compounds. Generally, pomegranate peels powder contained the highest values of all phenolic compounds.
6.4. Flavonoides compounds of wheat flour, pomegranate peels and date seeds powders:
Flavonoides of the wheat flour were ranged from 0.69 mg/100g (Rutin) to 0.02 mg/100g (Apegnin). Luteolin represented the highest content (14.02 mg/100g) in date seed powder followed by Rutin (10.35 mg/100g. On the other hand pomegranate peel powder recorded the highest amount of Quercetrin (94.57 mg/100g), Rosmarenic (35.49 mg/100g), Rutin (30.59 mg/100g), Hespertin (10.86 mg/100g), Quercetin (8.07 mg/100g), Narengenin (6.35 mg/100g) Kampferol (3.06 mg/100g) and Apegnin (2.71 mg/100g) comparing with date seed powder and wheat flour.
6.5. DPPH Inhibition (%) of wheat flour, pomegranate peels and date seeds powders:
Ethanol extract of pomegranate peel, date seeds powders and wheat flour (72% extraction) had the highest percentage of DPPH inhibition (82.02%) at PPP followed by (75.41%) at DSP.
6.6. Fatty acid contents of date seed oil:
The results of saturated fatty acids in DSP indicated that the highest values were lautic C12:0, myrisitic C14:0 and palmitic C16:0 acids (20.40, 10.76 and 9.91%) respectively.
Oleic acid C18:1 (omega 9) was the primary unsaturated fatty acids in DSP oil with concentration (44.17%), it was followed by Linolinic C18:2 acid (8.66%) omega 6.
6.7. Gluten index of WF supplement with different level of DSP, PPP and their mixture (1:1):
Wheat flour had the highest wet and dry gluten content (27.52% and 8.29%) respectively. The blend that contains 15% DSP, PPP and mix of (DSP and PPP) had the lowest content of gluten (wet and dry) (23.39 and 7.09), (22.49 and 75.04) and (22.91 and 7.05) respectively. The same trend noticed in gluten index was 76.10, 75.04 and 76.27 of DSP, PPP and mix of (DSP and PPP) respectively.
While, blend that contains 5% of DSP, PPP and mix of (DSP and PPP) had the highest values comparing with the other ratios of blends (10 and 15%) of gluten index were 88.12, 87.81 and 88.15% respectively. Generally, wheat flour supplement with DSP and mix of (DSP and PPP) recorded the highest values than wheat flour supplement with PPP in all blends.
6.8. Viscosity:
The highest viscosity was wheat flour 100% (335) followed by wheat flour supplement with DSP for all ratios 5, 10 and 15% (310, 295 and 215) comparing with wheat flour supplement with PPP and mix of (DSP and PPP).
The effect of supplementation wheat flour with different ratios for mix of DSP and PPP (1:1) was the best values of viscosity than supplementation with PPP in different ratios 5, 10 and 15%.
6.9. Starch damage:
The result indicated that the starch damage was higher level at control sample (wheat flour 100%) was 5.7 and it decrease with increase the level of DSP, PPP and mix of (DSP and PPP) at different ratios 5, 10 and 15% respectively. Generally, wheat flour supplement with DSP and mix of (DSP and PPP 1:1) recorded the highest values comparing with wheat flour supplement with PPP in all ratios 5, 10 and 15%.
6.10. Falling number of WF and different level from DSP, PPP and their mixtures:
Falling number of wheat flour was the highest value 407 sec. On the other hand, wheat flour supplement with DSP for all ratios 5, 10 and 15% were the highest values 373, 362 and 361 respectively, followed by wheat flour supplement with PPP and finally wheat flour supplement with mix of (DSP and PPP 1:1) were 358, 356 and 353 respectively.
6.11. Rheological characteristics of dough:
6.11.1. Farinograph:
Addition of pomegranate peel powder, date seeds powder and there mix at 5, 10 and 15% into pan bread dough increased dough water absorption rate. Also increased dough development time and increased in the arrival time, and degree of softening, and decreased of time stability, comparing with dough of wheat flour. Generally wheat flour supplement with 5% of DSP, PPP and mix of (DSP and PPP 1:1) recorded the best values in all parameters in Farinograph followed by ratio 10%.
6.11.2. Extensograph:
Addition of pomegranate peel powder, date seeds powder and its mixtures to wheat flour at different levels decreased of elasticity, proportional number. Energy produced dough; the reduction and the extensibility were increased with increasing the level of substitution. So, wheat flour supplement with 5% of DSP, PPP and mix of (DSP and PPP (1:1) recorded the best values in all parameters in extensograph followed by ratio 10%.
6.12. Physical properties of pan bread:
The effect of supplementation wheat flour (72% Extraction) with different levels of date seeds, pomegranate peel powders and there mixes on the physical measurement of pan bread (Weight, Volume and Specific Volume). Weight of pan bread was increased and cause decreased in bread volume by increasing level of substitution 5, 10 and 15%. The specific volume and density did not significantly difference between control sample (wheat flour) and other treatment of 5%.
6.13. Texture profile analysis for pan bread and crackers:
The Results could be observed that replacement wheat flour (72% Extraction) with different levels of date seeds powder, pomegranate peel powder or there mixes in formulation of pan bread samples significantly affected on textural properties of the pan bread and crackers. There was insignificantly difference for firmness value between wheat flour and all treatments. Springiness, resilience cohesiveness, gumminess and chewiness of pan bread samples were significantly (p < 0.05) decreased by increasing level of substitution in their formula 5, 10 and 15%.
While, hardness of crackers samples were significantly (p< 0.05) Increased by increasing of substitution level in their formulas.
6.14. Stalling of pan bread by substituted of wheat flour with DSP, PPP and mix of them:
There was a gradual decrease in penetrometer readings values (low freshness) for all different pan bread samples from zero time and during storage periods for (12, 24, 48 and 72 h). The lowest reduction in staling value (high freshness) was noticed in pan bread sample which prepared by partial replacement of wheat flour with 15% of date seeds powder from 266.22 at zero time to 238.24 after 72 h. followed by pan bread which contained 10% date seeds powder from 272.76 to 238.23 and finely pan bread which contained 5% date seeds powder from 281.73 to 240.69 for pan bread comparing with control sample, was reduction from 285.90 to 241.46 during the same storage period.
The same trend was noticed lower reduction in staling value (high freshness) in pan bread sample which prepared by partial replacement of wheat flour with 15% of pomegranate peels powder, since the penetrometer readings reduced from 290.10 to 265.09 after 72 h., from 289.76 to 257.16 for pan bread which contained 10% Pomegranate Peels powder and from 290.16 to 265.09 for pan bread which contained 15% Pomegranate Peels powder after 72 hr. in comparison to control sample, where its penetrometer readings from 285.90 to 241.46 during the same storage period.
Also, the same reduction was noticed in pan bread sample which prepared by partial replacement of wheat flour with 15% of mix DSP & PPP, (1:1) during the same storage period.
6.15. Sensory evaluation of pan bread and crackers:
Results showed that control pan bread (wheat flour sample) recorded the highest score for all attributes. There was insignificantly difference in taste, crust color, crumb distribution, flavor, and general appearance comparing with the other blends.
On the other hand, there was a significantly increased in crumb color and overall acceptability of the pan bread supplement with 5% of DSP comparing with pan bread with 10 and 15 % of date seed powder. Also, the same trend was noticed in pan breads made from wheat flour supplement with PPP and mix of (DSP and PPP 1:1).
Generally, overall acceptability of pan bread made from wheat flour supplement with DSP recorded the highest values in all ratios comparing with PPP and there mix. Also, 5% supplementation of DSP, PPP and mix of (DSP and PPP 1:1) was the pest overall acceptability comparing with other blends.
The average of overall acceptability of crackers prepared from different ratios 5, 10 and 15% of wheat flour supplement with DSP Were recorded the highest values (87.70, 86.75 and 77.65) respectively, followed by crackers prepared from different ratios of Mix from DSP and PPP (1:1) were (86.20, 84.75 and 79.35) respectively. While wheat flour supplement wit PPP recorded the lowest overall acceptability were (82.20, 77.60 and 76.10%) respectively.
Generally, the ratio 10% of all tested sample recorded the best values in all parameter of pan bread and cracker sample.
6.16. In vitro iron and zinc bioavailability:
Iron in sample of pan bread and crackers were accepted in vitro bioavailability of it. It could be noticed that the in vitro iron availability was 16.67 % in control sample. While, recorded the highest iron availability in ratio 5% for wheat flour supplement with PPP, mix of (DSP and PPP 1:1) and DSP were 20.73, 20.63 and 20.00% respectively.
The same trend was noticed in cracker samples were 22.28, 19.66 and 18.02% in wheat flour supplement with PPP, mix of (DSP and PPP 1:1) and DSP respectively.
Zinc in sample of pan bread and crackers was recorded the same trend.