Physicochemical and Sensory Properties of Waffle Incorporated With Date Seed (Phoenix dactylifera L.) Flour

¹ Department 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
² Alliance 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

^* Corresponding author: naemaa953@uitm.edu.my

Abstract

This study investigates the feasibility of utilizing date seed flour (DSF) as a partial substitute for wheat flour (WF) in waffles production. The research focuses on evaluating the physicochemical properties of DSF and the impact of 5% and 10% DSF substitution on the physicochemical and sensory attributes of waffles. Physicochemical analyses revealed that DSF has significantly lower moisture content (10.21±0.17%) and water activity (0.56±0.03), but higher ash (0.66±0.03%) and magnesium (18.35±0.25 mg/100g) levels compared to WF. DSF also exhibited a darker colour (lower L and higher a and b values), and greater radical scavenging activity (70.03±2.92%) than WF. Waffles substituted with 5% DSF showed significantly higher protein (10.85±0.21%), calcium (178.80±4.21%), and magnesium (9.56±0.35%) content than the control waffles made from WF. Importantly, the incorporation of DSF did not negatively affect the textural characteristics of the waffles. Sensory evaluation results indicated no significant differences in texture, taste, or overall acceptability between DSF-substituted waffles and the control (waffle made from WF). These findings suggest that DSF can effectively replace WF in waffle production, enhancing nutritional value while maintaining quality, and contributing to sustainable food production by utilizing date seeds that are otherwise discarded.