Nutritional and functional characterization of date pulp-fortified cookies

Figures & data

Figure 1. Date powder production.

Table 1. Mean values for proximate analysis of cookies fortified with date pulp

Treatment	Moisture (%)	Fat (%)	Protein (%)	Fiber (%)	Ash (%)	NFE (%)	WHC (g/mL)	OHC
CFD₀	8.74 ±0.43^f	22.8 ±1.14 ^e	15.5 ± .77	1.98±0.09 ^f	1.2±0.06 ^f	49.82±2.49 ^a	1.22± 0.06 ^f	1.35 ± 0.06 ^f
CFD₁	10.37±0.51^e	21.74 ±1.08 ^f	15.94±.79	2.49±0.12 ^e	2.73±0.13 ^e	46.73±2.33 ^b	1.37± 0.06 ^e	1.37 ± 0.06 ^e
CFD₂	11.94±0.59 ^d	23.98 ±1.19 ^b	14.37±.71	3.85±0.19 ^d	3.85±0.19 ^d	42.01±2.10 ^c	1.43 ± 0.07 ^d	1.38 ± 0.06 ^d
CFD₃	12.38±0.61 ^c	22.89 ±1.14 ^d	15.34±.76	5.09±0.25 ^c	3.97±0.14 ^c	40.23±2.01 ^d	1.52± 0.07 ^c	1.42 ± 0.07 ^c
CFD₄	14.05±0.70 ^b	23.5±1.17^c	14.31±.71	7.50±0.375 ^b	4.13±0.20 ^b	36.61±1.83 ^e	1.67 ± 0.08 ^b	1.45 ± 0.07 ^b
CFD₅	16.5 ±0.82 ^a	24.45±1.22 ^a	14.25±.71	10.12±0.50 ^a	5.20±0.26 ^a	29.48±1.47 ^f	1.89± 0.09 ^a	1.50 ± 0.07 ^a

Table 2. Mean values for physical analysis for cookies fortified with date pulp

Treatment	Bulk density (g)	Caloric value (Kcal)	Diameter (cm)	Thickness (cm)	Spread ratio	Weight (g)
CFD₀	6.42± 0.32^a	460±23.01^f	2.20 ± 0.11^f	0.45± 0.02^f	4.8± 0.24^a	2.25 ± 0.09^f
CFD₁	5.64 ± 0.28^b	472 ± 23.60^e	2.23 ± 0.12^e	0.49 ± 0.02^e	4.55 ± 0.22^b	2.37 ± 0.09^e
CFD₂	4.43 ± 0.22^c	478 ± 23.09^d	2.43 ± 0.12^d	0.55 ± 0.02^d	4.41 ± 0.22^c	2.55 ± 0.10^d
CFD₃	4.33 ± 0.21^d	483 ± 24.51^c	2.47 ± 0.12^cd	0.58 ± 0.05^c	4.25 ± 0.21^d	2.82 ± 0.11^c
CFD₄	3.57± 0.17^e	488± 15.10^b	2.57 ± 0.13^b	0.63± 0.03^b	4.07± 0.20^ef	2.86 ± 0.09^b
CFD₅	2.31± 0.11^f	499± 24.95^a	3.37 ± 0.16^a	0.71± 0.03^a	4.04± 0.20^f	3.09 ± 0.12^a

Table 3. Mean values for mineral contents for cookies fortified with date pulp

Treatment	Potassium (mg/100g)	Iron (mg/100g)	Copper (mg/100g)	Magnesium (mg/100g)
CFD₀	50.5± 2.51^f	1.50 ±0.06^f	3.53±0.17^ef	5.07±0.25^f
CFD₁	51.25 ±2.50^e	1.52 ±0.06^e	3.54 ±0.17^e	5.15 ±0.26^e
CFD₂	53.05 ±2.65^d	1.56 ±0.06^d	3.69 ±0.18^d	6.05 ±0.30^d
CFD₃	55.43 ±2.77^c	1.62 ±0.06^c	3.88 ±0.19^c	6.59 ±0.32^c
CFD₄	58.21±2.91^b	1.65 ±0.06^b	3.99±0.19^b	6.88±0.34^b
CFD₅	59.99±1.99^a	1.69 ±0.06^a	4.12± 0.20^a	7.05±0.35^a

Table 4. Mean values for antioxidant activity of date pulp fortified cookies

Treatment	TPC (mg GAE/100g)	TFC (QE/100g)	DPPH (mg GAE/100 g)
CFD₀	435 ± 1.75^a	290± 1.5 2^a	60.52± 0.57^a
CFD₁	413 ± 1.65^b	264.51 ± 1.21^b	55.56 ±0.65^b
CFD₂	391 ± 1.55^c	241 ± 1.15^c	46.08 ± 0.45^c
CFD₃	369 ± 1.45^d	216.53 ± 1.08^d	38.93 ± 0.70^d
CFD₄	347 ± 1.35^e	192± 0.95^e	29.61± 0.55^e
CFD₅	325 ± 1.26^f	164.52± 0.85^f	22.0 ± 0.60^f

Figure 2. Sensory evaluation of date pulp-fortified cookies.

Data availability statement

Even though adequate data has been given in the form of tables and figures, all authors declare that if more data is required, the data will be provided on a request basis.