New Food Science and Technology Findings from United Arab Emirates University Outlined (Changes In the Rheological, Textural, Microstructural and In Vitro Antioxidant Properties of Biscuit Dough By Incorporation of the Extract and Fiber-rich...).

A recent study conducted at United Arab Emirates University focused on improving the quality of biscuit dough by incorporating aqueous extract and fiber-rich extraction residue of defatted date seed powder. The research utilized microwave-assisted extraction to recover bioactive compounds from different sized particles of date seed powder. Results showed that the substitution of fiber-rich extraction residue altered the structural arrangement of gluten in the dough, impacting its rheological, textural, microstructural, and in vitro antioxidant properties. This study was financially supported by the United Arab Emirates Ministry of Education and has been peer-reviewed. [Extracted from the article]