Work

Upcycling date juice waste: Impact of date press cake on sponge cake quality

Year: 2024

Type: article

Abstract: Date press cake (DPC) is the main waste stream of date fruit juice extraction. The primary aim of this research was to explore the potential of DPC as a novel food component, using sponge cake as a case study, to upcycle waste from date fruit processing. Thus, different concentrations (0 %, 10 %, 20 %, 30 %, and 40 %) and particle sizes (210 and 500 μm) of DPC were tested on the quality characteristics during storage for 1, 7, and 14 days. While the protein content remained constant, a decrease in particle size was found to increase the fat content from 4.48 % to 5.37 % and decrease the fiber content from 14.35 % to 9.13 %. In addition, the consistency and density of the cake batter increased while increasing the concentrations and decreasing the DPC particle sizes. The height, volume, cohesiveness, and springiness of the cake decreased, and its density, hardness, gumminess, and chewiness increased, by decreasing the DPC particle sizes, the increase in its levels and the storage days. • Date press cake (DPC) is a nutrient-rich by-product of date fruit juice processing. • DPC at 500 μm had more fiber, similar protein, and less fat than at 210 μm. • Adding 0–40 % DPC to cake formulations increased batter density and consistency. • Higher levels and smaller particle sizes of DPC reduced cake volume and texture during storage.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2024.102029

Authors: Golsa Karambakhsh, Mohammad Taghi Golmakani, Parisa Houshmandi, Asgar Farahnaky, Mahsa Majzoobi

Institutions: Shiraz University, RMIT University

Language: English

Topic: Date Palm Research Studies

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: gold

Estimated APC paid: $2,350