Dietary fiber possesses positive effects on health as well as appropriate functional properties which make it suitable to be used in different food products. In this research, date seed dietary fiber -DSDF- which is the defatted powder of date seed was examined as a new source of dietary fiber. Chemical, physical and baking properties were evaluated and compared with a commercial fiber, called Fibrex which is obtained from sugar beet after sugar extraction. DSDF high content of dietary fiber -78.6 %- indicated that it is richer and purer than Fibrex -65.74 %-. Analysis of L*, a* and b* showed light red and yellow color for DSDF and Fibrex, respectively. Oil holding capacity of DSDF -1.33 g/g- was similar to Fibrex -1.32 g/g- but water retention capacity of DSDF -2.75 g/g- was lower than Fibrex -5.26 g/g-. Substitution of wheat flour with 2.5% and 5% of Fibrex or DSDF showed that only firmness of bread containing 2.5% DSDF was not different with the control bread -0% fiber-. Sensory analysis revealed that all samples except samples containing 5% Fibrex obtained overall acceptability, thus these samples would be advisable for bread making. These results confirm that DSDF is a rich source of dietary fiber with appropriate physical and baking properties which could be successfully used in bakery products.

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