Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit: Part 2 – Study on bioactive properties, sensory acceptance, in vitro gastrointestinal digestion and shelf life of biscuits

Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit: Part 2 – Study on bioactive properties, sensory acceptance, in vitro gastrointestinal digestion and shelf life of biscuits

Aligning with sustainable food system development, in this study, date seeds derived compounds were utilized as functional ingredient to formulate value-added biscuits. Ultrasound-assisted extraction (UAE) was employed as a non-thermal method to extract polyphenolic compounds from small, medium and...

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Bibliographic Details
Main Authors: Meththa Ranasinghe, Mariam Alghaithi, Constantinos Stathopoulos, Balan Sundarakani, Sajid Maqsood
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Ultrasonics Sonochemistry
Subjects:
Sustainable food processing
Date seeds
Baked products
Bioaccessibility
Ultrasonication
Phenolic retention
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417724004097
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