Effects of Date Pit Powder Inclusion on Chemical Composition, Microstructure, Rheological Properties, and Sensory Evaluation of Processed Cheese Block

Abstract

Date pit powder (DPP) as a promising by-product additive from date palm (Phoenix dactylifera L.) was recovered as a novel fat replacer fiber source in processed cheese block type (PCB). Four concentrations of cheese fat replaced by DPP (0, 5, 10, 15, and 20%) in PCB were conducted and its impact on chemical composition, microstructure, rheological and sensory properties was evaluated. The inclusion of DPP was improved the fiber content and texture properties of PCB. The DPP stabilized the cheese hardness, adhesiveness, and springiness with fat replacement in cheese. The microstructure of replaced fat PCB with DPP showed lesser numerous fat globules and has a smooth and homogenous protein embedded and distributed uniformly throughout the cheese structure compared to the control. The replacement of 5% fat in PCB by DPP recorded the closest rated sensorial evaluation comparing with control in all criteria and acceptance scores. Regarding the obtained results, date pit as a novel by-product from dates may have a potential texture property and could enrich fiber content and bioactivity of PCB.

Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods

“…This work also showed that the meltability and oil separation index decreased over storage time when date seed powder was added and that the samples obtained good sensory acceptability [ 84 ]. Alqattan et al [ 85 ] evaluated the use of this date by-product as a promising and novel fat replacer and fiber source in processed cheese block types. Four concentrations of date seed powder (5, 10, 15, and 20%) of cheese fat replacements were used to evaluate their effect on chemical composition, microstructure, rheology, and sensory properties.…”

Applications of date pits in foods to enhance their functionality and quality: A review

“…This application in fortification has subsequently progressed to their use in the enhancement of other functionalities beyond traditional nutritional enrichment. Examples of the functionalities of date pits include their use to enhance consumers' perceptions of a product's physical and textural properties (Bouaziz F. et al, 2020;Darwish et al, 2020;Alqattan et al, 2021), to increase shelf life (Najafi et al, 2016;Ghasrehamidi and Daneshi, 2019;Sayas-Barberá et al, 2020;Abushal et al, 2021), as a fat replacer (Ammar et al, 2014;Essa and Elsebaie, 2018;Alqattan et al, 2021), and as a natural meat tenderizer (i.e., to enhance sensory juiciness, texture, and taste; Nor et al, 2018). Recently, date pits have been used in more innovative ways, such as in the formulation of biodegradable edible coatings that can enhance shelf life, and in the production of low-fat products via reduction of oil uptake during the frying process.…”

“…However, adverse effects on texture, palatability, and overall acceptability were observed when date pits were added at more than 3% (Jambi, 2018). Alqattan et al (2021) investigated the addition of date pit powder to block cheese at 5-20%. Replacement with date pit powder at 5% elicited the highest ratings on sensory acceptability and overall acceptability.…”

“…Assays have been used to analyze the effects of incorporating date pits or their bioactive extracts into food products at various ranges of levels. Physiochemical characteristics, chemical composition (i.e., fiber, fat, protein, saccharides, polyphenols, and flavonoid content), the morphology of samples, and rheological characteristics have been commonly investigated for foods fortified with date pits (Salem and Habiba, 2013;Al-Amri et al, 2014a;Najafi et al, 2016;Bouaziz et al, 2017;Alqahtani et al, 2021;Alqattan et al, 2021). Most studies have evaluated organoleptic attributes, such as color, texture, taste, odor, appearance, and overall acceptability, in order to assess palatability.…”