Value‐Added Utilization of Dates By‐Products

Najib, Huthail; Alyousef, Yousef

doi:10.1002/9781118292419.ch10

Cited by 3 publications

(3 citation statements)

References 44 publications

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“…Since DPC contains a significant amount of phenolic compounds [11], this could be responsible for the increase in the TPC values of the developed date jam. Additionally, Najib and Al-Yousef [35] reported that the dried DPC obtained from different date varieties contained 165-436 mg GAE/100 g. However, the high dietary fiber and phenolic content in developed date jam could have a positive effect on human health. The effect of DPC incorporation on the TPC of date jam in the current study was similar to the findings reported by Correa et al [1] and Hernández-Hernández et al [17], who found that the addition of concentrated grape juice and cocoa bean husk extract increased the TPC of guava and olive jam, respectively.…”

Section: Total Phenolic Contentmentioning

confidence: 99%

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

et al. 2022

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Date press cake (DPC) is a by-product of the date syrup industry with a high content of dietary fibers, minerals, and antioxidant compounds. Accordingly, the present study aimed to evaluate the inclusion of DPC on the color parameters, texture profile, sensory evaluation, microstructure properties, total phenolics, and antioxidant capacity of date jam. The DPC was included in the preparation of date jam in an increasing level of 0, 3, 6, 9, and 12% (w/w). The results revealed that increasing DPC levels significantly increased the hardness, cohesiveness, adhesiveness, and chewiness properties of date jam. The increase in DPC inclusion levels significantly decreased the L* values and increased the a*, b*, and ΔE values of the jam. The DPC addition significantly increased the phenolics content and antioxidant capacity in a dose-dependent manner and the highest value reported in the jam contained 12% DPC by 40.02 and 11.50% compared to the control, respectively. The scanning electron microscopy results revealed that the addition of DPC up to 9% resulted in a jam surface with a denser network, homogeneous structure, and without cracks and pores, indicating improvement in the morphological properties. The sensory evaluation results showed that date jam prepared with 9% DPC had the highest overall acceptability score. This study revealed the potential use of DPC in date jam formulation up to 9% as a natural, functional, and low-cost ingredient to improve the jam’s textural properties, antioxidant capacity, and overall acceptability.

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Section: Total Phenolic Contentmentioning

confidence: 99%

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

et al. 2022

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“…They are rich in phytochemicals, such as phenolic acids, carotenoids, flavonoids, anthocyanins, and lignin. 61–63…”

Section: By-products Of Date-fruit Processingmentioning

confidence: 99%

“…They are rich in phytochemicals, such as phenolic acids, carotenoids, avonoids, anthocyanins, and lignin. [61][62][63] Date pits, whether in whole or roasted form, are well-known sources of various classes of phenolic compounds. A study by Ardekani et al (2010) 64 highlighted that date seeds exhibited an overall antioxidant activity of 37 mmol ferric per 100 g sample and an overall phenolic content of 3658 mg gallic acid equivalents per 100 g sample.…”

Section: Date Seedsmentioning

confidence: 99%