Evaluation of date kernel oils and their effects on wheat flour characteristics
DOI:
https://doi.org/10.3989/gya.1991.v42.i3.1247Keywords:
Date kernel oil (composition), Date kernel oil (effect of), Wheat flourAbstract
Date kernels constitute about 13% of the whole date fruit, and cotain moderate amounts of oils with relatively high caloric values. Agwa soft and Aprimi dry date kernel oils were used in this work. Results showed that Aprimi date kernel oils have high levels of both caproic acid and stearic acid of 23.04 and 18.40% respectively, while Agwa kernel oils have high levels of caprylic acid and capric acid of 22.31 and 12.20%. Moreover Agwa oils achieved higher amounts of unsaponifiable matters, sterols and tocopherols. The addition of soft and dry date kernel oils did not improve the wheat flour strength but raised its resistance to extensibility.
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