Evidence map›Paper›PMID 40732871›Full record

ArticlePolymers2025

Physicochemical and Structural Characteristics of Date Seed and Starch Composite Powder as Prepared by Heating at Different Temperatures.

Muna Al-Mawali, Maha Al-Khalili, Mohammed Al-Khusaibi, Myo Tay Zar Myint, Htet Htet Kyaw, Mohammad Shafiur Rahman, Abdullahi Idris Muhammad, Nasser Al-Habsi

Abstract read
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In one paragraph

Article in Polymers, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Muna Al-MawaliDepartment of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34-123, Al-Khodh 123, Muscat, Oman.
Maha Al-KhaliliDepartment of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34-123, Al-Khodh 123, Muscat, Oman.
Mohammed Al-KhusaibiDepartment of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34-123, Al-Khodh 123, Muscat, Oman.ORCID 0000-0003-1850-6213
Myo Tay Zar MyintDepartment of Physics, College of Science, Sultan Qaboos University, P.O. Box 36-123, Al-Khod 123, Muscat, Oman.
Htet Htet KyawNanotechnology Research Center, Sultan Qaboos University, P.O. Box 33-123, Al Khod 123, Muscat, Oman.
Mohammad Shafiur RahmanDepartment of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34-123, Al-Khodh 123, Muscat, Oman.ORCID 0000-0002-8110-2425
Abdullahi Idris MuhammadDepartment of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34-123, Al-Khodh 123, Muscat, Oman.ORCID 0000-0002-6719-9937
Nasser Al-HabsiDepartment of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34-123, Al-Khodh 123, Muscat, Oman.ORCID 0000-0002-7494-4085

Funding

His Majesty Trust Funds SR/AGR/FOOD/2023/01Ministry of Higher Education, Research and Innovation RC/RG-AGR/FOOD/23/01
6 · The paper itself

Abstract

Date seeds, a by-product of the pitted-date industry, are often discarded as waste. This study investigated the interaction between date seed powder and starch at different concentrations (0, 1, 5, 10, and 20 g/25 g composite) and temperatures (40 °C and 70 °C). The results revealed that the hygroscopicity of date seed powder (9.94 g/100 g) was lower than starch (13.39 g/100 g), and its water absorption (75.8%) was also lower than starch (88.3%), leading to a reduced absorbance capacity in composites. However, the solubility increased with a higher date seed content due to its greater solubility (17.8 g/L) compared to starch (1.6 g/L). A morphological analysis showed rough, agglomerated particles in date seed powder, while starch had smooth, spherical shapes. This study also found that the composites formed larger particles at 40 °C and porous structures at 70 °C. Crystallinity decreased from 41.6% to 12.8% (40 °C) and from 24.0% to 11.3% (70 °C). A thermal analysis revealed three endothermic peaks (glass transitions and solid melting), with an additional oil-melting peak in high-seed samples. FTIR spectra showed changes in peak intensities and locations upon seed incorporation. Overall, these findings revealed that, the incorporation of date seed powder-starch composites into bakery formulations offers a promising strategy for developing fiber-enriched products, positioning them as functional ingredients with added nutritional value.

Indexed as

crystallinitydate seed powderfunctional fibersolubilitystarch composite

Identifiers

PMID40732871
PMCPMC12298933

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.