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.
Highlights
Palm dates (Phoenix dactylifera L.) are considered to be a nutritional component of the diet and a staple food source in most Middle Eastern and North African regions
To obtain a good quality beverage, preliminary sensory testing was conducted by mixing the defatted roasted date seeds powder (DRDSP) and boiling distilled water at a ratio of 1:50 (w/v) and the mixture was put in a water bath at 80 ◦ C for 1 h
Filtration of the extract through filter paper (No 2, ADVANTEC, Tokyo, Japan) was conducted and the extracted beverage was used for investigating the quality indicators, antioxidants and total phenolic contents
Summary
Palm dates (Phoenix dactylifera L.) are considered to be a nutritional component of the diet and a staple food source in most Middle Eastern and North African regions. It was reported that a brew made from roasted palm date seeds can who are sensitive to caffeine and to prefer to enjoy flavor and aroma of to caffeine-free be safely consumed and served people who the arecharacteristic sensitive to caffeine and prefer enjoy the coffee without the adverse effects [14,15,16]. The roasting process is considered one of the production stages of the date seed brew due to its advantages such as (i) increasing the efficiency of post-processing, (ii) improving food quality, Foods 2019, 8, 61 and (iii) prolonging the shelf life of foods Both temperature and time are considered the most important conditions of the roasting process. The present work aimed to: (1) study the influence of roasting temperature and time on the physicochemical and sensory attributes of the powder and brew; (2) establish models to estimate the properties of both powder and brew; and (3) optimize the roasting conditions for preparing the brew
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