Nutritional, antioxidant, and sensory properties of Ziziphus spina-christi fruit powder and its application in bakery products

Abstract

Abstract Bioactive compounds from natural sources have attracted growing scientific interest due to their functional, pharmacological, and biological properties. Among these, sidr (Ziziphus spina-christi), a plant native to South and East Asia, is recognized for its nutritional and therapeutic potential. Z. spina-christi produces fruits rich in bioactive constituents, yet they remain largely underutilized in food applications. This study investigated the effect of fortifying waffles and breadsticks with dehydrated Z. spina-christi fruit powder (DNP) on their nutritional composition, antioxidant activity, and sensory characteristics. Wheat flour was partially replaced with DNP at 0%, 5%, 10%, 15%, and 20% (w/w). Adding DNP significantly ( P  < 0.05) increased ash, crude fiber, total phenolic and flavonoid contents, and DPPH radical scavenging activity, while slightly decreasing protein content and lightness (L*) values. The redness (a*) increased due to the fruit’s natural pigments, and texture parameters like hardness, gumminess, and chewiness rose with higher substitution levels. Sensory evaluation revealed that 10–15% DNP provided the optimal balance between improved nutritional and antioxidant properties and acceptable sensory quality, whereas higher levels slightly reduced overall acceptability. Therefore, this study recommends the use of Ziziphus spina-christi fruit powder as a functional ingredient in bakery products, enhancing their health-promoting properties without compromising consumer acceptance.