Changes in the rheological, textural, microstructural and in vitro antioxidant properties of biscuit dough by incorporation of the extract and fiber-rich residue obtained through green extraction of defatted date seeds

What if the date seeds you throw away could make your biscuits healthier and stronger? A new study turns this waste into a functional ingredient that transforms dough.

Date seeds, the often-discarded byproduct of the date fruit industry, are packed with bioactive compounds and dietary fiber. But instead of letting them go to waste, scientists have found a way to repurpose them. Using a microwave-assisted extraction, they recovered valuable compounds from defatted date seed powder and added the remaining fiber-rich residue to biscuit dough.

At just 7.5% substitution, the smallest seed particles made the dough more resistant to deformation, increasing its storage and loss moduli while reducing creep strain. The dough also became harder and darker as particle size decreased and substitution levels rose. But the benefits didn't stop at texture—the dough's antioxidant activity improved significantly.

The highest total phenolic content reached 0.60 mg GAE/g, and the DPPH radical scavenging activity and ferric reducing antioxidant power peaked at 2.00 and 0.34 mmol TE/g, respectively, with the smallest particles at 7.5% substitution. This addition also altered the gluten structure, hinting at a new way to engineer functional baked goods. By turning waste into a value-added ingredient, this research offers a sustainable path toward healthier, more resilient biscuits.

Key Points

• Date seed residue at 7.5% boosts dough resistance to deformation.
• Smallest particles increase hardness and darkness in dough.
• Antioxidant activity peaks with small particles at 7.5% substitution.