Physicochemical and Sensory Properties of Waffles Incorporated with Date Seed Flour (DSF) Nur Ain Humaira Amran1 and Naemaa Mohamad*1,2
1Department of Food Science and Technology, Faculty of Applied Sciences, Universiti Teknologi MARA (UiTM), Cawangan Negeri Sembilan, Kampus Kuala Pilah, Pekan Parit Tinggi, 72000 Kuala Pilah, Negeri Sembilan, Malaysia
2Alliance of Research and Innovation for Food (ARIF), Universiti Teknologi MARA (UiTM), Cawangan Negeri Sembilan, Kampus Kuala Pilah, Pekan Parit Tinggi, 72000 Kuala Pilah, Negeri Sembilan, Malaysia
*Email: naemaa953[at]uitm.edu.my
Abstract
This research explores usage of dates seed flour (DSF) as sustainable ingredient in waffle, addressing the waste generated by dates seed (10 to 15% from dates fruit mass). Annual global dates production exceeding 8.5 million tons causes escalating waste that demands investigation of viable applications for the dates seed. Hence, this study aims to evaluate the physicochemical properties of the DSF and its potential as a substitute for wheat flour in waffle with 5% and 10% substitutions by using physicochemical and sensory studies. DSF had significantly (p<0.05) higher ash, magnesium, and radical scavenging activity (DPPH) compared to wheat flour (WF). DSF also is significantly (p<0.05) lower in moisture, water activity (aw), and protein, and not significantly different (p>0.05) in terms of calcium compared to WF. Waffle incorporated with 5% DSF had significantly (p<0.05) higher protein and magnesium compared to waffle with 10% DSF and control (waffle made with WF). Waffle incorporated with 10% DSF significantly darker (p<0.05) than the 5% DSF waffle and control. However, there is no significant different (p>0.05) in terms of texture and ash for control, 5% and 10% DSF waffles. Sensory evaluation score shown that the overall acceptability for all three waffle samples is not significantly difference (p>0.05). In conclusion, DSF may be a good substitute to WF in the production of waffles even at 5% substitution with better properties in some physicochemical characteristics and no significant different in panelists acceptability compared to the control waffle.
