Date seed flour and hydrolysates affect physicochemical properties of muffin

Muffins were prepared by incorporating date seed flour hydrolysate (2.5%) or date seed flour (2% and 5%) into the formulation. Substitution of date seed flour hydrolysate significantly (p<0.05) increased the moisture content and improved the texture of the muffins. Baking characteristics and the height of the muffin were not influenced by the substitution of date seed flour or hydrolysate. Muffins containing date seed flour hydrolysate were highly acceptable for their texture and flavour. Date seed flour enriched muffins were dark brown in colour and had a lower sensory acceptance. Total dietary fibre and ash contents of muffin increased with the substitution of date seed flour. Both date seed flour and hydrolysate exhibited significant (p<0.05) radical scavenging activity against DPPH and hydroxyl radicals. Muffins with date seed flour hydrolysate had significantly (p<0.05) higher angiotensin I converting enzyme (ACE) inhibition (~60%) with the IC50 value of 16.7 mg. This study demonstrated that date seed flour and hydrolysates could be considered as a functional food ingredient in bakery products.