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Incorporating Date Components into Baked Goods: Comparison
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Please note this is a comparison between Version 2 by Yvaine Wei and Version 1 by Constantinos Stathopoulos.

Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research area with increasing attention.

  • bakery products
  • date fruit
  • date by-products
  • Sustainability
  • By-product utilisation

1. Baked Goods

Improved consumer knowledge about the nutritional value of food with regard to a healthier lifestyle lowering the risk of chronic diseases has led to consumer demand toward a healthy day-to-day diet [1,2,3][1][2][3]. A current global health trend is to prevent and manage the prevalence of diseases, especially chronic diseases such as diabetes, cancer and cardiovascular disease, to decrease mortality levels due to these ailments through the diet. As a result, there is a growing trend to formulate functional foods making them widely available in the market. These functional foods include bakery products, dairy products, breakfast cereals, confectionery items and beverages, among others [4]. Among these, the main focus is on bakery products that are consumed as a main food on a daily basis all over the world [5,6][5][6].
There is a variety of functional ingredients used in food formulations including vitamins, minerals, dietary fiber, prebiotics, probiotics and bioactive compounds to enhance the quality and functionality of food [7,8,9,10,11,12][7][8][9][10][11][12]. Along with improving the nutritional value of food in order to improve personal health and reduce the prevalence of disease amongst the consumers, another important aspect is to maintain the required organoleptic properties of food products to secure market demand. Additionally, the consumers also look for convenience through, for instance, convenient packaging, shelf-life stability and the freshness of food products. Bakery products are the most widely consumed processed foods in almost all countries [13]. Food fortification plays a significant role in enhancing health-promoting functional components in baked products to improve value in order to meet consumer demand [14]. In this respect, bakery products have become one of the ideal food products to fulfill almost all the requirements of the consumers through fortification. 

2. Baked Goods and Health

2.1. Baked Goods and Health Perspectives

Since ancient times, bakery products including bread are part of the human diet and have become one of the most consumed and most popular foods all over the world [13,15][13][15]. Bakery products include bread, biscuits, cookies, cakes, muffins, waffles, buns, crumpets, etc. Among other bakery items, biscuits and cookies possess various attractive characteristics such as relatively long shelf life, high convenience and organoleptic quality [16]. The main ingredient in bakery products is wheat flour which provides the structure and the bulk to the product [17] followed by water, yeast, salt and other ingredients.
Regular consumption of dietary fiber, as well as components such as resistant starch (RS), would help to lower the digestion of glucose and its absorption into the bloodstream. Dietary fiber, which affects various kinds of physiological parameters, is mainly responsible for gut health [35][18]. As refined wheat flour is used as a basic ingredient in bakery products, they are known to be deficient in dietary fiber [6]. Therefore, regular bread or other bakery products are not ideal for people who are suffering from diabetes or obesity as they increase the glucose levels in the blood due to digestible carbohydrates. Incorporation of functional ingredients such as dietary fiber or RS is an excellent way to overcome this issue. Natural ingredients are often added to increase the fiber content of bakery products [6,9][6][9]. Nowadays most of the research is focused on the fortification of bakery products with health-promoting ingredients. This leads not only to lowering the glycemic index of food products but can also help to minimize the risk of chronic diseases such as cancer. Specifically, antioxidants play an important role in preventing auto-oxidation in baked goods [36][19], and they help to minimize the risk of various diseases including cancer, gastrointestinal disorders and coronary heart diseases [37,38,39,40,41][20][21][22][23][24].

2.2. Attempts to Improve Quality by Addition of Plant-Based Components

A variety of bakery products are prepared incorporating natural ingredients as well as their by-products. Several developing countries where wheat is not grown much due to climatic reasons, such as Nigeria, have tried to replace wheat flour with unconventional or locally available flours in order to lower the cost of imported wheat [42][25]. For example, flour from fruits such as banana, mango and dates can be incorporated into bakery items [43,44,45,46][26][27][28][29]. When it comes to by-products, fruit peels, seeds, bagasse and sometimes over-ripe fruits can be used for fortification [47,48,49][30][31][32]. Fruits and vegetables that do not have the required size or shape can also be used as they are considered as waste in several instances since they are rejected by the consumers [50,51][33][34]. Apart from the above, functional ingredient concentrates extracted from fruits, vegetables and their by-products have also been incorporated in different food products [52,53,54,55,56][35][36][37][38][39]. Interestingly, there is a possibility to produce bakery products with high nutritional value by incorporating biologically active marine compounds such as macroalgae, microalgae, seaweeds and bioactive peptides [10].

3. Date Components Used in Baked Goods

3.1. Date Fruit Components

Date palm (Phoenix dactylifera L. Arecaceae) is an ancient plant cultivated mainly in desert regions including the Middle East and North Africa [116,117][40][41]. Nowadays, around 2000 cultivars are grown all over the world [118][42]. However, not every cultivar has high market demand. There are a few cultivars including Deglet Nour, Medjool and Khalas that have high economical value based on the market demand [119][43]. The main producers of date palm in the world are the UAE, Oman, Iraq, Egypt, Saudi Arabia, Sudan, Tunisia, Algeria, Libya and Pakistan [120][44]. The fruit from the date palm consists of date pulp (which we often call date fruit) and date seed. Date fruit, which is consumed fresh, has a dense and tacky texture facilitating mixing and binding with other ingredients such as cereals [121][45]. Therefore it has been used as a functional food ingredient in a number of food items such as bread, cookies, cakes, jam, jelly, juice, candy bars, syrups, cereals, vinegar and ice cream [122][46].
There are several stages that date fruits pass through until full ripeness including Hababouk, Kimri, Khalal or Bisser, Rutab and Tamer. In the fully ripe stage of Tamer, date fruit has a high sugar content and low moisture content, and it is brown to black in color [123][47]. The moisture content decreases throughout the ripeness stages, and hence the total solid content increases when it comes to the fully ripe stage [121][45]. Moreover, the moisture content of dates can be varied between 7% (dried) to 79% (fresh), depending on the variety [124][48].
Date fruit is a good source of carbohydrates, dietary fiber, antioxidants, minerals and vitamin B complexes [45][28]. However, the chemical composition of dates can be varied depending on different cultivars, agronomic practices, soil conditions and ripening stages [125,126][49][50]. 

3.2. Date By-Product Components

3.2.1. Date Seed Components

Date seeds are a secondary product derived after utilizing date pulp, and they represent around 10–15% of the date fruit’s weight, which generates a huge quantity of waste as seeds in food-processing units [128,182,183][51][52][53]. For centuries in the Arab world, date seeds have been used to make caffeine-free drinks similar to coffee [167,184][54][55]. They have also been used as animal feed [8,184,185][8][55][56] which demonstrated enhanced growth as well as estrogen and testosterone levels [186,187][57][58].
Date seeds are brown in color and odorless, with a slightly bitter taste [184][55]. Several studies have been carried out to study the nutritional value of date seeds from different geographical origins [125,184,188][49][55][59]. They contain considerable amounts of protein (5–6%) [138,189,190][60][61][62] including albumin, globulin, prolamin and glutelin as soluble proteins [190][62]. The fat content is around 8–10%, and when compared to date fruit, fat and protein content is higher in seeds [138,191,192,193][60][63][64][65]. Moreover, high amounts of carbohydrates (80–90%) were also reported in some varieties including Allig and Deglet Nour [125,189][49][61], mainly in the form of insoluble fibers [194][66]. 

3.2.2. Other By-Product Components

Wastes generated in date-processing units can be categorized into three main categories. Firstly, fruits that are low-grade, spoiled, etc., are thrown away during sorting. The second kind of waste is the date seeds already discussed, while the third type of waste generated during processing is date press cake (DPC) [210][67]. Other than date seeds, DPC leads to a greater loss of raw materials, as well as to the creation of environmental issues [124][48]. In date syrup or juice industries, DPC results as the primary by-product after extraction that is a fiber- and moisture-rich material [211,212][68][69]. DPC is rich in many minerals, including K, Ca, Mg, Mn and Fe [213,214][70][71]. DPC also contains a considerable amount of dietary fiber, phenolic compounds and antioxidants which could be used as a natural antioxidant source [125][49]. In addition, DPC also contains fatty acids including oleic, myristic, lauric, capric and behenic [214][71].

4. Addition of Date Components into Bakery Items

4.1. Attempts to Formulate Baked Products Fortified with Date Components

Rather than attempting to formulate completely new food items, it is easier and more effective to add value to existing food products by incorporating beneficial ingredients. When it comes to baked products, most of the baking processes such as formulation, baking conditions, mixing, fermentation, etc., are optimized for almost all bakery items; however, food scientists are now focusing on trying to improve the functional and nutritional qualities of the products by fortification with beneficial ingredients. As dates are rich in a number of nutritional components, there is an evolving trend to use dates and date by-products in bakery products.
Recently there were several studies conducted formulating bakery products by incorporating dates and their by-products [8,45,46,52,54,64,145,194,198,223,224,225,226,227,228][8][28][29][35][37][72][73][66][74][75][76][77][78][79][80]. The fortification of bakery products has been done either by adding date components such as powder and paste or by adding extracted compounds, for instance, extracted dietary fiber, water-soluble polysaccharides and hemicellulose [52,54,198][35][37][74]. Bakery products that are fortified by defatted date components, specifically the seeds, have also been studied [194,228][66][80]. Some of the bakery products that have been formulated incorporating date components are summarized in Figure 1.
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Figure 1.
 Date components incorporated into bakery products.

4.2. Effect of Addition on Product Quality and Nutritional Value

When formulating new bakery products, it is important to study the physical and chemical properties in aiding the development process. In bakery items, the most important factors are the physical and textural qualities as they consist of a particular set of characteristics that consumers demand. Apart from those, one of the biggest challenges is to secure consumer acceptance for a new fortified product. The physiochemical changes may affect consumer acceptance especially with the improved nutritional quality of a new product [235,236][81][82]. As these physiochemical changes would affect the sensory properties, it is important to assess those characteristics during processing. Most importantly, color attribute plays a special role that can change the consumers’ impression of a new food product even before tasting [237][83]. The raw materials and the processing methods used have a significant impact on the physiochemical properties of the final product. Therefore, it is very important to study these changes in newly formulated bakery products fortified with date components. Shelf life is another important factor because if a product can be stored for a longer period of time, the profits and efficiencies are also improved [238][84]. Storage conditions and hence shelf life of a product depend on the chemical composition, processing conditions, packaging and distribution of it [239][85]. Thus, it is quite helpful to have an idea of physical, chemical, nutritional and organoleptic properties and the shelf life of date-component-fortified bakery products.

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