Year: 2025
Type: article
Abstract: Date seeds are typically dumped as rubbish since they serve no purpose but that could offer potentially valuable food grade ingredients for the production of functional foods. The aim of this research was to prepare ready to drink coffee from date seed powder and to evaluate the coffee drink during storage at 40℃. The date seed powder was undergone by agglomeration process to increase the solubility of the date seed leading to instant date seed powder (IDSP). The proximate composition, physicochemical properties, total phenolic content, total flavonoid content, and DPPH radical scavenging activity of the powder were determined. Different percentage (5, 10, and 15%) of IDSP was used to prepare the coffee brew by cold brewing method. The TSS of the ready to drink decreased from 14.67 to 10.0. pH of the drink was also decreased during storage period. TPC was ranged from 678.99-203.79 mg/100ml in different coffee brews. The IC50 at the beginning was (23.67-42.12 µg/ml) indicating that ready to drink coffee has a very strong antioxidant activity. The L*-value was increased with time whereas a* and b*- value were decreased. Microbial studies revealed that the total viable count for coffee ranged from 8.84 x 101 to 5.07 x 106 CFU/ml on the 8th day of storage. The sensory analysis indicated that the ready to drink coffee incorporated with 15% coffee brew was more acceptable than the others. This study suggests that date seeds can be considered a potential raw material for ready to drink coffee.
DOI: 10.4314/bcse.v39i7.3
Language: English
Topic: Date Palm Research Studies
Subfield: Plant Science
Domain: Life Sciences
Open Access status: diamond
Award: G338717253
OpenAlex ID: W4409768651