Effect of Inclusion of Date Press Cake on Texture, Color, Sensory, Microstructure, and Functional Properties of Date Jam

Alqahtani, Nashi K.; Alnemr, Tareq M.; Ahmed, Abdelrahman; Ali, Salim

doi:10.3390/pr10112442

Cited by 9 publications

(8 citation statements)

References 29 publications

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“…This situation was more prominent in the samples with 2% and 3% LMP, as their hardness values were higher than the samples with 0% and 1% LMP. At high LMP concentration, a more rigid gel network was formed 56 . Additionally, increasing LMP concentration decreased the a w of samples (Table 3).…”

Section: Resultsmentioning

confidence: 92%

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Effect of microwave‐vacuum drying on the physicochemical properties of a functional tomato snack bar

Gul,

Ince,

Ozel

et al. 2023

J Sci Food Agric

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BACKGROUNDTomato is one of the indispensable ingredients of the Mediterranean diet. Reformulation of traditional Mediterranean products to increase the adherence of the consumers is getting popular. In this study, a tomato snack bar enriched with olive powder and pea protein was developed by using microwave‐vacuum drying. Formulations also included the tomato powder (TP) and low methoxylated pectin (LMP) as a structuring agent.RESULTSThe moisture content (MC) of the microwave‐vacuum‐dried samples varied in the range 13.6%‐19.8% and water activity (aw) values were ~0.6. The LMP and TP concentration affected the color of microwave‐vacuum‐dried samples. However, the color mainly changed in conventionally dried samples due to browning. In microwave‐vacuum‐dried samples, lycopene content decreased with increasing LMP, but increased with increasing TP. Textural properties of microwave‐vacuum‐dried snack bars increased with increasing LMP and TP.CONCLUSIONBoth texture and FTIR spectroscopy results indicated that there was a network formation due to the contribution of protein and pectin; however, the type of interaction was highly dependent on the drying mechanism. NMR relaxometry data showed that microwave‐vacuum‐dried samples had a more uniform water distribution. Besides its time and energy efficiency, microwave‐vacuum drying improved the color and textural properties of tomato snack bars compared to conventionally dried ones.This article is protected by copyright. All rights reserved.

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Section: Resultsmentioning

confidence: 92%

“…In microwave‐vacuum‐dried tomato snack bars, cohesiveness was affected significantly by the presence of LMP ( P < 0.05); however, TP addition did not affect cohesiveness significantly. The presence of pectin was reported to increase cohesiveness in different studies 56,61 …”

Section: Resultsmentioning

confidence: 99%

Effect of microwave‐vacuum drying on the physicochemical properties of a functional tomato snack bar

Gul,

Ince,

Ozel

et al. 2023

J Sci Food Agric

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“…Texture profile analysis can be used to predict how a food product will behave in the mouth because it simulates the usual chewing process in the mouth. Cohesiveness describes the amount of deformation a sample undergoes before rupturing when it is bitten with molars, whereas hardness represents the food’s resistance to deformation and is defined as the required force to crush food between the molars [ 10 ]. Springiness refers to the degree and speed of a product recovery (returns its original shape or size) after compression between molars (if it is solid) or between the tongue and the palate (if it is semi-solid) [ 44 ].…”

Section: Resultsmentioning

confidence: 99%

“…Recently, the utilization of plant extracts as natural preservatives became a promising trend in the food industry [ 9 ]. In the last few years, upcycling agro-industrial by-products to create value-added products has received a lot of attention in the food industry [ 10 ]. Such a tendency could contribute to reducing environmental pollution, modernizing low-value products, creating new functional foods, and thereby enhancing the local and global economies in line with the UN sustainable development goals [ 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Pomegranate Peel Extract and/or Lactic Acid as Natural Preservatives on Physicochemical, Microbiological Properties, Antioxidant Activity, and Storage Stability of Khalal Barhi Date Fruits

Alqahtani

Alnemr

Ali

2023

Foods

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The use of natural preservatives in the storage of fresh fruits is a promising approach to healthier and more sustainable food processing. The current study was conducted to evaluate the effect of pomegranate peel extract (PPE) and lactic acid (LA) as natural preservatives on the shelf life of Khalal Barhi date fruits. Physicochemical properties, antioxidant activity, color parameters, texture profile, sensory characteristics, and microbiological quality of date fruits were evaluated during six weeks of cold storage (4 ± 1 °C). The bioactive compounds in PPE were determined by HPLC analysis, which showed that PPE is a rich source of bioactive compounds, particularly phenolics and flavonoids. The results exhibited decreased moisture content (from 68.36–68.43 to 62.13–63.11%) and an increased soluble solids content (from 27.16–27.24 to 31.45–33.91%) in all samples with prolonged storage. Likewise, a slight decrease in the pH (from 6.00–6.28 to 4.89–5.29) with an increase in acidity (from 0.12–0.14 to 0.23–0.27%) during storage was observed. Generally, treated samples showed lower changes in moisture content, soluble solids content, pH, and acidity than the control. A decrease in total phenolic content (TPC) (from 8.22–12.36 to 3.19–5.17 mg GAE/g) and antioxidant activity (from 44.11–68.26 to 23.84–38.52%) of all samples was observed with progressed storage, meanwhile, the treatment with PPE significantly (p < 0.05) increased TPC with a concomitant increase in antioxidant activity and maintained higher values of both throughout storage. The results exhibited a decrease in L* (from 54.87–55.92 to 41.68–45.68) and b* (from 36.25–37.09 to 23.59–25.42) values of all samples, while the a* value of all samples increased (from 1.29–1.40 to 2.22–2.43) with storage. Dipping treatment in PPE solution improved the color, exhibited the lowest change in color parameters, and maintained better texture properties during storage. Similarly, sensory properties decreased (from 8.21–8.66 to 6.71–7.21) during storage with insignificant (p > 0.05) differences among samples. Dipping treatments inhibited the growth of yeasts and molds over time, with the lowest microbial count recorded in the PPE-treated samples. It can be concluded that PPE was found to have protective effects on Khalal Barhi date fruit quality by controlling post-harvest changes and lowering the microbial load.

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“…was obtained from Aldahaby Dates Factory, Al-Ahsa, Saudi Arabia. The DPC samples were dried under vacuum at 48 °C in an electric vacuum drying oven (LVO-2041P, Daihan Labtech Co., Ltd., Namyangju-si, Gyeonggi-do, Korea) for 72 h. They were then ground and sifted to obtain granules of 250 μm [ 30 ].…”

Section: Methodsmentioning

confidence: 99%

Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality

Alqahtani

Alnemr

Alsalem

et al. 2023

Foods

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The extraction of date syrup produces a large quantity of by-product known as date press cake (DPC). This study aimed to utilize valuable ingredients of the DPC by adding 0 (Control), 2, 4, and 6% (g/100 g) of its powder to drinkable yogurt before fermentation. The physicochemical properties, texture profile, and sensory evaluation of the treated DPC-based drinkable yogurt (DPC drinkable yogurt) were measured after fermentation and 5, 10, and 15 days of storage at 4 °C. The modeling of the most critical quality attributes, i.e., pH, acidity, syneresis, water holding capacity (WHC), viscosity, and color difference (ΔE), was conducted to predict their values based on the DPC percentage and storage period. The DPC drinkable yogurt’s total solids, protein, and fat ranged between 11.19–11.83, 3.10–3.42, and 2.26–2.34%, respectively. Adding 2–6% DPC slightly increased the pH of DPC drinkable yogurt and decreased its acidity (p > 0.05) during storage. Increasing the DPC percent in DPC drinkable yogurt decreased the syneresis value, and WHC increased during storage. The color parameters and viscosity of DPC drinkable yogurt recorded the highest value at the end of the storage period for all treatments and increased steadily with the increase in DPC. The evaluation of the prediction models indicated that the predicted values were close to the actual experimental values for pH (R2 = 0.779), acidity (R2 = 0.973), syneresis (R2 = 0.961), WHC (R2 = 0.989), viscosity (R2 = 0.99), L* (R2 = 0.919), a* (R2 = 0.995), b* (R2 = 0.922), and ΔE (R2 = 0.921). The textural analysis indicated that increasing the concentration of DPC in the DPC drinkable yogurt increased hardness (g), springiness, cohesiveness, and gumminess and decreased adhesiveness and resilience during cold storage. The evaluation of sensory acceptance during the cold storage of the DPC drinkable yogurt was conducted by 30 expert panelists. Each panelist received four cups of 10 mL drinkable yogurt treatments at 5–10 °C. The evaluation results indicated that adding 2% of DPC was closest in overall sensory acceptability to the control sample (p < 0.05). This study revealed the potential use of DPC in drinkable yogurt as a natural, functional, and low-cost ingredient to improve the fiber content, physicochemical properties, and overall acceptability. Therefore, the fermented DPC-based yogurt drink has the potency to be a practical, value-added, and novel alternative to dairy-based yogurt.

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Effect of Inclusion of Date Press Cake on Texture, Color, Sensory, Microstructure, and Functional Properties of Date Jam

Cited by 9 publications

References 29 publications

Effect of microwave‐vacuum drying on the physicochemical properties of a functional tomato snack bar

Effect of microwave‐vacuum drying on the physicochemical properties of a functional tomato snack bar

Effects of Pomegranate Peel Extract and/or Lactic Acid as Natural Preservatives on Physicochemical, Microbiological Properties, Antioxidant Activity, and Storage Stability of Khalal Barhi Date Fruits

Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality

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