PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF BARLEY BREAD ENRICHED BY FREEZE DRIED DATE POMACE POWDER

Abstract

Bread is the principal cereal product. Date pomace is a by-product of the date syrup industry. The main objective of this work is to evaluate physico-chemical and sensory properties of barley bread supplemented by freeze dried date pomace powder of Garn Ghzel date variety. Barely bread was prepared after incorporation of 0, 5, 10, 15 and 20% of freeze dried date pomace powders. The results show that the rate of incorporation of date pomace powder has a significant effect on physico-chemical (thickness, weight before and after cooking, volume, specific volume, moisture, dry matter, ash, pH, wet gluten, dry gluten and color) and the sensory properties of barley bread in terms of appearance/shape, crust, brown color, chewing, date aroma, general acceptability. All barley bread samples were acceptable; however, the samples fortified by 20% of freeze dried date pomace powders are the most preferred. Findings showed that good and acceptable barley bread could be produced using freeze dried date pomace powder at different levels.

Keywords

• barely bread
• freeze drying
• date pomace powder
• physico-chemical properties
• sensory properties