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The utilization of date palm fruits powder in the development of pasta / Nur Anis Najihah Rabfie and Nafisah Musa

Date palm fruits have proven rich in nutrients that are needed by the human body including carbohydrates, vitamins, and minerals. The present work focused on increasing the nutritional quality of pasta via date palm fruits powder to monitor the influences of physicochemical, texture, and colour attr...

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Main Authors: Rabfie, Nur Anis Najihah, Musa, Nafisah
Format: Book Section
Language:English
Published: Faculty of Plantation and Agrotechnology 2023
Subjects:
Food processing and manufacture
Online Access:https://ir.uitm.edu.my/id/eprint/81163/1/81163.pdf
https://ir.uitm.edu.my/id/eprint/81163/
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spelling my.uitm.ir.811632023-07-12T20:11:30Z https://ir.uitm.edu.my/id/eprint/81163/ The utilization of date palm fruits powder in the development of pasta / Nur Anis Najihah Rabfie and Nafisah Musa Rabfie, Nur Anis Najihah Musa, Nafisah Food processing and manufacture Date palm fruits have proven rich in nutrients that are needed by the human body including carbohydrates, vitamins, and minerals. The present work focused on increasing the nutritional quality of pasta via date palm fruits powder to monitor the influences of physicochemical, texture, and colour attributes of functional pasta. Three pasta products were prepared with 22.86 %, 15.24 %, and 7.62 % of date palm fruits powder (DPFP) for Formulations 1, 2, and 3, respectively. The nutritional content, colour, and texture of the date palm fruits pasts were evaluated. Ash (0.96 % - 1.45 %), fat (6.41 % - 8.45 %), and carbohydrate content (72.75 % - 80.64 %) show an increasing (p<0.05) trend along with decreasing percentage of date palm fruits powder in each formulation. However, moisture content (8.81 % - 10.51 %) and protein content (4.3887% - 9.36 %) show a decrease (p<0.05) in trend along with an increasing percentage of date palm fruits powder. This research shows that date palm fruits pasta had a good lightness L* (64.0767 - 69.5733), redness a* (5.8900 - 4.8233), and yellowness b* (68.1867 – 73.1633). Hardness, cohesiveness, springiness, chewiness, and gumminess show an increasing trend (p<0.05) for each formulation as decreasing date palm fruits powder in each formulation. In conclusion, date palm fruits pasta can be recommended for application in pasta production to produce high nutritional value pasta products with enhanced physicochemical, texture, and colour attributes which at the same time can contribute to achieving better policies of sustainable food systems in the country to ensure food security in future. Faculty of Plantation and Agrotechnology 2023 Book Section PeerReviewed text en https://ir.uitm.edu.my/id/eprint/81163/1/81163.pdf The utilization of date palm fruits powder in the development of pasta / Nur Anis Najihah Rabfie and Nafisah Musa. (2023) In: E-extended abstract of the International Agrotechnology Innovation Symposium (i-AIS). 4th edition ed. Faculty of Plantation and Agrotechnology, Kampus Jasin, Melaka, pp. 18-24. ISBN 978-629 -97220-6-9
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Food processing and manufacture
spellingShingle Food processing and manufacture
Rabfie, Nur Anis Najihah
Musa, Nafisah
The utilization of date palm fruits powder in the development of pasta / Nur Anis Najihah Rabfie and Nafisah Musa
description Date palm fruits have proven rich in nutrients that are needed by the human body including carbohydrates, vitamins, and minerals. The present work focused on increasing the nutritional quality of pasta via date palm fruits powder to monitor the influences of physicochemical, texture, and colour attributes of functional pasta. Three pasta products were prepared with 22.86 %, 15.24 %, and 7.62 % of date palm fruits powder (DPFP) for Formulations 1, 2, and 3, respectively. The nutritional content, colour, and texture of the date palm fruits pasts were evaluated. Ash (0.96 % - 1.45 %), fat (6.41 % - 8.45 %), and carbohydrate content (72.75 % - 80.64 %) show an increasing (p<0.05) trend along with decreasing percentage of date palm fruits powder in each formulation. However, moisture content (8.81 % - 10.51 %) and protein content (4.3887% - 9.36 %) show a decrease (p<0.05) in trend along with an increasing percentage of date palm fruits powder. This research shows that date palm fruits pasta had a good lightness L* (64.0767 - 69.5733), redness a* (5.8900 - 4.8233), and yellowness b* (68.1867 – 73.1633). Hardness, cohesiveness, springiness, chewiness, and gumminess show an increasing trend (p<0.05) for each formulation as decreasing date palm fruits powder in each formulation. In conclusion, date palm fruits pasta can be recommended for application in pasta production to produce high nutritional value pasta products with enhanced physicochemical, texture, and colour attributes which at the same time can contribute to achieving better policies of sustainable food systems in the country to ensure food security in future.
format Book Section
author Rabfie, Nur Anis Najihah
Musa, Nafisah
author_facet Rabfie, Nur Anis Najihah
Musa, Nafisah
author_sort Rabfie, Nur Anis Najihah
title The utilization of date palm fruits powder in the development of pasta / Nur Anis Najihah Rabfie and Nafisah Musa
title_short The utilization of date palm fruits powder in the development of pasta / Nur Anis Najihah Rabfie and Nafisah Musa
title_full The utilization of date palm fruits powder in the development of pasta / Nur Anis Najihah Rabfie and Nafisah Musa
title_fullStr The utilization of date palm fruits powder in the development of pasta / Nur Anis Najihah Rabfie and Nafisah Musa
title_full_unstemmed The utilization of date palm fruits powder in the development of pasta / Nur Anis Najihah Rabfie and Nafisah Musa
title_sort utilization of date palm fruits powder in the development of pasta / nur anis najihah rabfie and nafisah musa
publisher Faculty of Plantation and Agrotechnology
publishDate 2023
url https://ir.uitm.edu.my/id/eprint/81163/1/81163.pdf
https://ir.uitm.edu.my/id/eprint/81163/
_version_ 1772815614527668224
score 13.211869

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