Texture, Sensory Attributes and Antioxidant Activity of Spreadable Processed Cheese with Adding Date Seed Powder

Abstract

Effect of supplementation with roasted date seed powder (DSP)on the texture and sensory properties of spreadable processed cheese was carried out. Four different formulas of processed cheese were prepared (F-C, F-1, F-5, and F-10) with added 0, 1, 5, and 10 % of roasted DSP.Results revealed that the DSP is of higher total phenolic (TPC, 38.3 mg GAE/g) and flavonoid (TFC, 33.4 mg QE/g) contents, and antioxidant activity (AOA, 83.9%).Adding DSP resulted in significant differences (P ˂ 0.05) in total solids and fiber contents, and insignificant differences in fat content, fat/dry matter, and protein. The lowest ash content of 3.20% and the lowest soluble nitrogen of 1.68% were detected in treatment F-10. pH values significantly (P ˂ 0.05) increased by adding DSP, while decreased with the progress of storage time. Meltability and oil separation index significantly increased (P ˂ 0.05) over time,while it significantly decreased by adding DSP.Texture parameters increased (P<0.05) over time. Hardness increased while springiness, cohesiveness, gumminess, and chewiness values decreased by adding DSP. A proportional increase (P ˂ 0.05) in TPC, TFC, and AOA was detected by increasing the added DSP.Thus, F-10 treatment contained the higher TPC, TFC, and AOA %.A slight increase in TPC, TFC, and AOA was found by prolonging the storage period.As with the sensory evaluation, all formulations were acceptable, and F-5 followed by F-1 acquired the highest scores of overall acceptability. Thus, this study demonstrated the possibility of using roasted DSP in the manufacturing of processed cheese with high-quality properties,antioxidant activity,and sensory acceptability.

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

“…Replacement with date pit powder at 5% elicited the highest ratings on sensory acceptability and overall acceptability. Similarly, in the case of spreadable cheese, the addition of date pit powder at levels of up to 10% was found to be acceptable in relation to antioxidant activity and sensory properties (Darwish et al, 2020). Overall, the acceptable concentration range for the addition of date pits is lower in the case of dairy products as compared to other food products.…”

“…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.…”

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

“…Likewise, the authors reported a proportional increase in mineral content (Na, K, Fe, and Zn) compared to the control samples and a higher content of total polyphenols and flavonoids. 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.…”

Current insights into date by-product valorization for sustainable food industries and technology

“…Various applications of date seeds in food products , 5, and 10%Fortied cheese with 1% and 5% seed powder showed signicant differences in total solids and ber contents, with favorable sensory acceptance Darwish et al (2020)240 reduction in total volatile nitrogen, TBAR level, and aerobic bacterial counts compared to the control, extending the shelf life and preventing the growth of pathogenic strains, such as Salmonella and Campylobacter. Essa and Elsebaie (2018)142 proposed another application of date seed powder as a fat replacement agent in meat products.…”