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Effect of Substitution of Sucrose with Date Palm (Phoenix Dactylifera

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Effect of Substitution of Sucrose with Date Palm (Phoenix Dactylifera cess Pro ing d & o o T F e c f h o n l Nwanekezi et al., J Food Process Technol 2015, 6:9 o a l Journal of Food n o r g u DOI: 10.4172/2157-7110.1000484 y o J ISSN: 2157-7110 Processing & Technology Research Article Open Access Effect of Substitution of Sucrose with Date Palm (Phoenix dactylifera) Fruit on Quality of Bread Nwanekezi EC*, Ekwe CC and Agbugba RU Department of Food science and Technology, Faculty of Agriculture and Veterinary Medicine, Imo State University, Owerri, Sudan Abstract The proximate, physical and sensory analysis of bread samples produced by substituting the level of sucrose with date palm fruit pulp (50:0 g, 37.5:12.5 g, 25:25 g, 12.5:37.5 g and 0.50 g) was investigated. The proximate analysis revealed that the protein, moisture, ash, crude fiber and fat contents increased with increase in the level of the date palm fruit pulp. There were increases in the levels of nutrients which ranged from 15.19-19.43% (protein), 1.65-4.43% (crude fiber), 2.44-4.11% (ash) and 28.19-28.92% (moisture). However, there was decrease in the level of carbohydrate content from 45.39 to 35.13% as the level of date palm pulp increased. The specific volume also decreased as the level of the date palm fruit increased ranging from3.12 cm3/g to 2.93 cm3/g; the addition of date palm fruit pulp had no effect on the loaf volumes which ranged from 1920.1 to 1925.0 cm3. The sensory analysis, using a 25-man panel of judges revealed that all the loaf samples were acceptable organoleptically. However, the substitution of sucrose with date palm fruit pulp powder increased the nutritional value of the bread samples. Keywords: Sucrose; Date palm; Carbohydrate; Bread samples Nigeria spends most of its foreign exchange on importation of sugar. This foreign currency spent on sugar importation depletes the Introduction country’s foreign exchange reserve. Complete replacement of sucrose Bread is a food product that is universally accepted as a very with date palm fruit in bread making will not only save substantial convenient form of food that has desirability of all population, rich and fraction of foreign exchange expended on importation of sugar but poor, rural and urban. Its origin dates back to the neolithic era and will also uplift the nutritional profile of bread in view of numerous is still one of the most consumed and acceptable stable in all parts of nutrients in date palm fruit. the world [1]. In Nigeria, bread has become the second most widely Therefore, the aim of this study is to evaluate the quality of bread consumed and non-indigenous food product after rice and has become made with date palm fruit in place of sugar (sucrose). an important source of food to Nigerians. It is consumed extensively in most homes, restaurants and hotels [2]. Origin and distribution of date palm One of the ingredients for bread-making is sugar. Sugar is the Phoenixdactylifera L., date palm is among the most important primary food for the yeast [3]. In the course of bread-making, the species in the palm family (Arecaceae), which encompasses about wheat flour dough is fermented with yeast. Fermentation is a process 200 genera and more than 2,000 species [8,9] and includes P. by which yeast acts, on sugar and changes them into carbondioxide Canasiensis(Canary Islands date palm) P. Rechinata(Senegal date palm) gas and alcohol (Gisslen). The release of carbondioxide gas produces and P. Slyvestris(India sugar palm). The species name was inspired by the leavening action in breads. Other roles of sugar in bread making the finger like shape of the fruit and the genus from the legendary bid according to Bali [3] are: It helps to improve the crust color through of ancient Greece. browning reaction. Sugar acts as preservative as it is anti-staling agent. Historically, date palm cultivation was practiced by ancient It helps bread to retain moisture by keeping the bread moist. It acts as civilizations and in nowadays considered one of the oldest bread improver and imparts flavor to bread. Sugar also tenderizes the domesticated fruit-bearing trees. Remains of date palms were found bread by preventing gluten formation [4]. in Jericho-the oldest site town to date to be the origin of agriculture. Fermentable sugar in bread dough comes from two sources. It Date palm cultivation gained socio-economic importance among is added to the dough by the baker and it is produced from flour by tribes and countries due to its ecological plasticity and high enzymes that break down the wheat starch into sugar (Gisslen). The adaptation to and conditions where the annual precipitation rarely concentration of added sugar in bread dough varies from none to about exceed 250 mm combined with hot summers up to 50oC and cold 8% or a little higher [5]. writers down to 10°C [8]. Date palm fruit (Phoenix dactylifera) is a delicious fruit with a sweet taste and a fleshy mouth feel. The major component of date fruits are carbohydrates (mainly the sugars; sucrose, glucose and fructose), which *Corresonding author: Nwanekezi EC, Department of Food science and may constitute about 70% [6]. The sugars are easily digested and can Technology, Faculty of Agriculture and Veterinary Medicine, Imo State University, Owerri, Sudan, E-mail: [email protected] immediately be moved to the blood after consumption and can quickly be metabolized to release energy for various cell activities. Date fruits Received May 11, 2015; Accepted July 03, 2015; Published July 10, 2015 are a good source of fiber and contain very important vitamins and Citation: Nwanekezi EC, Ekwe CC, Agbugba RU (2015) Effect of Substitution of minerals, including significant amounts of calcium, iron, fluorine and Sucrose with Date Palm (Phoenix dactylifera) Fruit on Quality of Bread. J Food Process Technol 6: 484. doi:10.4172/2157-7110.1000484 selenium [6]. The date fruit can be used as a practical supplement for iron deficiency without any side effects. At least six vitamins (thiamine, Copyright: © 2015 Nwanekezi EC, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits riboflavin, niacin, ascorbic acid, pyridoxine and vitamin A) have been unrestricted use, distribution, and reproduction in any medium, provided the reported to be present in dates in visible consideration [7]. original author and source are credited. J Food Process Technol ISSN: 2157-7110 JFPT, an open access journal Volume 6 • Issue 9 • 1000484 Citation: Nwanekezi EC, Ekwe CC, Agbugba RU (2015) Effect of Substitution of Sucrose with Date Palm (Phoenix dactylifera) Fruit on Quality of Bread. J Food Process Technol 6: 484. doi:10.4172/2157-7110.1000484 Page 2 of 7 Phoenix dactylifera is a widely distributed species occurring in are usually transported directly to open air markets. Because of their diverse geographic soil and climate areas [10]. The vast majority of the low moisture content, dates can be successfully stored for sometimes trees are located in the Middle East and North Africa although the crop without specialized storage conditions. has been established in California, Arizona and Mexico in the Americas. Physiological and pathological factors which and lower the fruit The common requirement among all date palm growing areas is the quality include: black nose, associated with high humidity during high temperature (35ºC ) necessary for an optional development of the Khalal storage, black scald, associated with abnormally high pollen and the low relative humidity for fruit setting and ripening. Such temperature and humidity storage conditions may be promote fruit desert-adapted tree large quantities of water drawn from deep in the defects such as darkening of the skin and sugar spots. In addition, dates soil through a well-established root system or from surface irrigation. are sometimes attacked by various pathogens including Aspegillus, Date palm grows in nearly rainless regions at 9-39ºC North latitude, Alternaria, Penicillum. which are represented by the Sahara and Southern fringe of the Near East (Arabia Peninsula, Southern Iraq, and Jordan). Diet contribution and uses of date fruits FAO estimates that the harvested area of date growing was 1.3 Besides the use of fresh fruits for human consumption a number million ha in 2009 (FAO statistics). of by-products derived from dates also have various uses. These Edible dates go through four ripening stages termed kimri, khalal, include Jam, Jelly, Juice, Syrup and fermented beverage [15]. Cull dates rutab and tamr(Fayadh and AL-Showimann). These represent the from grading and sorting, as well storage and conditioning are often immature astringent green, mature full, coloured, soft brown and hard utilized as animal feed. Several reports show that a number of bacteria raising-like stages of development, respectively. In first 4-5 weeks, the compounds can be extracted from these by-products, thereby adding dates are full green and become kimri at this stage, average fruit size industrial value which could compensate for the economic loss from is 27.5 mm long x 17.8 mm in diameter and weighs 5.8 g an average, under-grading and/or deterioration. Various, metabolites also are quickly increasing due to the accumulation of carbohydrates and reported to be produced from dates or their by-products, such as citric moisture content. Acidity is quite high at this stage with an average acid, oxytetrachine and ethanol [15]. protein level of 5.6%, fat 0.5%, and ash 3.7% [11]. In the Khalal stage, the Dates represent an important nutritional element in the diet fruit colour changes from green to yellowish/reddish tone depending population where the trees are grown.
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