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<p>This research aims at creating a total complete enhancement chain of both Kentichi and Deglet Nour, the two Tunisian date varieties, by comparing their potential for clean-label bakery applications. Comprehensive characterization revealed that Kentichi date powder (KDP) possesses advantageous techno-functional properties. KDP showed significantly lower moisture (4.96% vs. 5.28%) and water activity (0.27 vs. 0.37), higher dietary fiber (7.80% vs. 5.76%),&#xa0;and&#xa0;higher polyphenol content (208.6 vs. 153.0&#xa0;mg GAE/100&#xa0;g), as well as better water-and oil-holding capacities (2.04/2.23 vs. 1.13/1.24&#xa0;g/g) compared to Deglet Nour date powder (DNDP). Consequently, KDP fully replaced refined sugar in a cake completely made of whole wheat. The resulting cake presented a significant improvement in nutritional quality compared to a commercial benchmark, with a 260-fold fiber increase (2.60% vs. 0.01%) and 4.7-fold higher polyphenol content (158.9 vs. 33.9&#xa0;mg GAE/100&#xa0;g). The final baked cake exhibited a darker color and firmer texture; nevertheless, it&#xa0;maintained good acceptability among consumers (3.45/5), with texture perception statistically equivalent to the commercial counterpart. These results provide a scientific basis for valorizing underutilized date varieties and demonstrate a viable approach for developing nutrient-dense, clean-label bakery products.</p>

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Techno-functional characterization of Deglet Nour and Kentichi date powders: a comparative study for clean-label bakery application

  • 期刊论文

  • 发表日期：

    2026年6月23日

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  • Nadia Djendoubi Mrad,
  • Leila Tounsi,
  • Ameni Dhieb,
  • Bilel Hadrich

摘要

This research aims at creating a total complete enhancement chain of both Kentichi and Deglet Nour, the two Tunisian date varieties, by comparing their potential for clean-label bakery applications. Comprehensive characterization revealed that Kentichi date powder (KDP) possesses advantageous techno-functional properties. KDP showed significantly lower moisture (4.96% vs. 5.28%) and water activity (0.27 vs. 0.37), higher dietary fiber (7.80% vs. 5.76%), and higher polyphenol content (208.6 vs. 153.0 mg GAE/100 g), as well as better water-and oil-holding capacities (2.04/2.23 vs. 1.13/1.24 g/g) compared to Deglet Nour date powder (DNDP). Consequently, KDP fully replaced refined sugar in a cake completely made of whole wheat. The resulting cake presented a significant improvement in nutritional quality compared to a commercial benchmark, with a 260-fold fiber increase (2.60% vs. 0.01%) and 4.7-fold higher polyphenol content (158.9 vs. 33.9 mg GAE/100 g). The final baked cake exhibited a darker color and firmer texture; nevertheless, it maintained good acceptability among consumers (3.45/5), with texture perception statistically equivalent to the commercial counterpart. These results provide a scientific basis for valorizing underutilized date varieties and demonstrate a viable approach for developing nutrient-dense, clean-label bakery products.