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Ass. Lect. Mohamed Fikry Mohamed Ahmed :: Publications:

Title:
Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds
Authors: Mohammad Fikry, Yus Aniza Yusof, Alhussein M. Al-Awaadh , Russly Abdul Rahman , Nyuk Ling Chin, Esraa Mousa and Lee Sin Chang
Year: 2019
Keywords: roasting; palm date seeds; optimization; antioxidants; total phenolic content; coffee-like brew
Journal: Foods
Volume: 8
Issue: 2
Pages: Not Available
Publisher: MDPI
Local/International: International
Paper Link:
Full paper Not Available
Supplementary materials Not Available
Abstract:

Developing a bioactive brew is a novel track for revalorization of palm date byproducts. The effect of roasting temperature (160, 180 and 200 °C ) and roasting time (10, 20 and 30 min) on the hardness of the roasted date seeds, moisture content of the defatted roasted date seed powder (DRDSP), bulk density of the DRDSP, color parameters of DRDSP, quality attributes (extraction yield, pH and browning index), the chemical properties (antioxidants and total phenolic content) and the sensory attributes (color, aroma, taste and overall preference) of the brew prepared from DRDSP was studied. The physicochemical, quality, and sensory attributes were found to be significantly influenced by the roasting temperature and time. Additionally, the models proposed could satisfactorily describe the changes in the different properties during the roasting process. The optimum conditions of the roasting process obtained using the superimposed contour plot were 199.9 °C and 21.5 min. In the longer term, the results of this study would be beneficial for the manufacturers of the date seeds powder and brew.

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