Cake production from date seed powder obtained using different roasting methods

The kernels of date palms, which are consumed fondly in our country, are produced as waste. Date kernels are rich in oil, protein, minerals, fiber, vitamin C and phenolic compounds. In this study; Date kernels were subjected to oven roasting and microwave roasting at different powers and times, and the resulting date kernel powder was used in cake production at different rates (10, 20 and 30%). Physicochemical, textural and sensory analyzes were performed on the produced cakes. A slight decrease in pH value was observed in the samples. In terms of color parameters, a decrease in L*, a* and b* values was observed when the rate of palm kernel powder added to the cakes increased. In other words, a darker product was obtained. The amount of total phenolic compound and antioxidant activity of the samples to which date seed powder was added increased, and the highest amount of total phenolic substance was in the cake sample with 30% powder added obtained by microwave roasting (300W) (20150 ± 571.42 mg GAE/kg). dry weight) was determined. In texture analysis, a decrease in hardness was observed with the addition of palm kernel. In sensory analysis, cakes with different roasting processes and date seed powder added were liked at the same rates. Study data showed that palm kernel, an industrial waste, has the potential to be transformed into a new product.