In this study, Siwi roasted date seeds (pits) as a by-product of the date
factories were used in powder form for ice cream fortification to produce a new
product with coffee-like flavor. Also, this product possesses functional, nutritional and health benefits as it
contains, minerals, phenolic compounds and possess
antioxidant activity. Six ice cream mixes were prepared: plain ice cream without additives (control),fiveice cream treatments supplemented withpowder of the Nescafé (3%), Coffee (3%)
and Roasted Date Seeds Powder (RDSP) with ratio of 3%, 4% and
5%, respectively. The results showed that increasing the added percentage of Roasted
Date Seeds Powder (RDSP) to the ice cream mixes leads to an increase in the
total solids, fibers, total nitrogen and ash content of the final product. It
also increases viscosity, specific gravity, weight per gallon and increase the depression offreezing point of the mixes. The overrun and melting resistance of the final ice cream also
increased compared with the control. The sensoryevaluation was improved by adding
RDSP comparing to control. So in this
References
[1]
Karaman, S. and Kayacier, A. (2012) Rheology of Ice Cream Mix Flavored with Black Tea or Herbal Teas and Effect of Flavoring on the Sensory Properties of Ice Cream. Food and Bioprocess Technology, 5, 3159-3169. https://doi.org/10.1007/s11947-011-0713-5
[2]
Bearth, A., Cousin, M.E. and Siegrist, M. (2014) The Consumer’s Perception of Artificial Food Additives: Influences on Acceptance, Risk and Benefit Perceptions. Food Quality and Preference, 38, 14-23. https://doi.org/10.1016/j.foodqual.2014.05.008
[3]
Garcia, C., Bautista, L., Rendueles, M. and Diaz, M. (2019) A New Synbiotic Dairy Food Containing Lactobionic Acid and Lactobacillus casei. International Journal of Dairy Technology, 72, 47-56. https://doi.org/10.1111/1471-0307.12558
[4]
International Coffee Organization (ICO) Statistics. Breakdown of Exports of Green Arabica and Green Robusta of Countries Exporting Significant Volumes of Both Types of Coffee June 2009. https://www.ico.org
[5]
Bae, J.-H., Park, J.-H., Im, S.-S. and Song, D.-K. (2014) Coffee and Health. Integrative Medicine Research, 3, 189-191. https://doi.org/10.1016/j.imr.2014.08.002
[6]
Tenore, G.C., Daglia, M., Orlando, V., Urso, E.D., Saadat, S.H., Novellino, E., Nabovi, S.F. and Nabavi, S.M. (2015) Coffee and Depression: A Short Review of Literature. Current Pharmaceutical Design, 21, 5034-5040. https://doi.org/10.2174/1381612821666150825145112
[7]
Ramalakshmi, K. and Rao, L.J.M. (2008) A Perception on Health Benefits of Coffee. Critical Reviews in Food Science and Nutrition, 48, 464-486. https://doi.org/10.1080/10408390701522445
[8]
Hashim, I.B., Khalil, A.H. and Afifi, H.S. (2009) Quality Characteristics and Consumer Acceptance of Yoghurt Fortified with Date Fiber. Journal of Dairy Science, 92, 5403-5407. https://doi.org/10.3168/jds.2009-2234
[9]
Parvin, S., Easmin, D., Sheikh, A., Biswas, M., Sharma, S.C.D., Jahan, M.G.S., Islam, M.d.A., Roy, N. and Shovon, M.S. (2015) Nutritional Analysis of Date Fruits (Phoenix dactylifera L.) in Perspective of Bangladesh. American Journal of Life Sciences, 3, 274-278. https://doi.org/10.11648/j.ajls.20150304.14
[10]
Nehdi, I., Omri, S., Khalil, M. and Al-Resayes, S. (2010) Characteristics and Chemical Composition of Date Palm (Phoenix canariensis) Seeds and Seed Oil. Industrial Crops and Products, 32, 360-365. https://doi.org/10.1016/j.indcrop.2010.05.016
[11]
Ardekani, M.R.S., Khanavi, M., Hajimahmoodi, M., Jahangiri, M. and Hadjiakhoondi, A. (2010) Comparison of Antioxidant Activity and Total Phenol Contents of Some Date Seed Varieties from Iran. Iranian Journal of Pharmaceutical Research: IJPR, 9, 141.
[12]
Al-Farsi, M.C., Al-Abid, A.M., Al-Shoaily, K., Al-Amry, M. and Al-Rawahy, F. (2007) Compositional and Functional Characteristics of Dates, Syrups, and Their By-Products. Food Chemistry, 104, 943-947. https://doi.org/10.1016/j.foodchem.2006.12.051
[13]
Hussein, A.M.S. and Ali, H.S. (2017) Chemical and Technological Properties of Improved Snacks from Oat and Date Seeds Composite Flour. American Journal of Food Technology, 12, 201-208. https://doi.org/10.3923/ajft.2017.201.208
[14]
Shayeb, M.A., Alharbi, T. and Baloch, M.A. (2017) Transfer Factors for Natural Radioactivity into Date Palm Pits. Journal of Environmental Radioactivity, 167, 75-79. https://doi.org/10.1016/j.jenvrad.2016.11.014
[15]
Al-Degs, Y.S., El-Sheikh, A.H. and Jaber, S.T. (2013) Application of Heated Date Seeds as a Novel Extractant for Diuron from Water. Arabian Journal of Chemistry, 6, 121-129. https://doi.org/10.1016/j.arabjc.2011.07.015
[16]
Shin, Y., Liu, R.H., Nock, J.F., Holliday, D. and Watkins, C.B. (2007) Temperature and Relativity Humidity Effects on Quality, Total Ascorbic Acid, Phenolics and Flavonoid Concentrations, and Antioxidant Activity of Strawberry. Postharvest Biology and Technology, 45, 349-357. https://doi.org/10.1016/j.postharvbio.2007.03.007
[17]
Pacôme, O.A., Bernard, D., Sékou, D., Allico, D., David, J., Monqomaké, K. and Hilaire, K. (2014) Phytochemicals and Antioxidant Activity of Roselle (Hibiscus Sabdariffa L.) Petal Extracts. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 5, 1453-1465.
[18]
Marshall, R.T., Goff, H.D. and Hartel, R.W. (2003) Ice Cream. 6th Edition, Kluwer Academic/Plenum Publishers, New York, 11-54. https://doi.org/10.1007/978-1-4615-0163-3
[19]
Egyptian Standards (2005) Milk and Water Ice (Ices Cream) ES: 1185, Part: 1, Milk Ice, Part: 2, Water Ices. Ministry of Industry and Technology Development, Egyptian Organization for Standardization and Quality Control.
[20]
Toledo, T.T. (1980) Impact of Taro Corms on Functional Low Fat Ice Cream in “Fundamental of Food Process Engineering”. AVI Pub.
[21]
Moeenfard, M. and Teharni, M.M. (2008) Effect of Some Stabilizers on the Physicochemical and Sensory Properties of Ice Cream Type Frozen Yogurt. American-Eurasian Journal of Agricultural & Environmental Sciences, 4, 584-589.
[22]
Winton, A.L. (1958) Analysis of Foods. 3rd Printing. John Wiley and Sons Inc., New York.
FAO (1977) Food and Agriculture Organization of the United Nations. Laboratory Manual Food and Agriculture.
[25]
Park, S.H., Jo, Y.J., Chun, J.Y., Hong, G.P., Davaatseren, M. and Choi, M.J. (2015) Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream. Korean Journal for Food Science of Animal Resources, 35, 793-799. https://doi.org/10.5851/kosfa.2015.35.6.793
[26]
AOAC Association of Official Analytical Chemists (2012) Official Methods of Analysis. 18th Edition, AOAC International, Gaithersburg.
[27]
APHA American Public Health Association (2005) Standard Methods for the Examination of Water and Wastewater. 3120 “B” Inductively Coupled Plasma (ICP) Method, Washington DC, 3-44.
[28]
Rashida, R.T.A. and Joy, P.P. (2014) Proximate Analysis of Food Samples. In: A Food Technology Lab Manual, Kerala Agricultural University Pineapple Research Station, Odakkali, 15-19.
[29]
Magdoub, M.N.I., Hammad, Y.A. and Yassen, M.M. (1989) Effect of Vegetable Oils on Plain Ice Cream Properties. Egyptian Journal of Food Science, 19, 9-15.
[30]
SPSS (2008) Statistical Package for Social Sciences. Version 17.0.0, SPSS Corporation.
[31]
Duncan, D. (1955) Multiple Range and Multiple F Test. Biometrics, 11, 1-45. https://doi.org/10.2307/3001478
[32]
Oestreich-Janzen, S. (2010) Chemistry of Coffee. CAFEA GmbH, Elsevier Ltd., Hamburg, Germany, Vol. 3, 1085-1096. https://doi.org/10.1016/B978-008045382-8.00708-5
[33]
Farah, A. (2012) Coffee: Emerging Health Effects and Disease Prevention. John Wiley & Sons, Blackwell Publishing Ltd.
[34]
Yousuf, R.G. and Winterburn, J.B. (2016) Date Seed Characterizations, Substrate Extraction and Process Modelling for the Production of Polyhydroxybutyrate by Cupriavidus necator. Bioresource Technology, 222, 242-251. https://doi.org/10.1016/j.biortech.2016.09.107
[35]
Han, X., Lee, F.L., Zhang, L. and Guo, M.R. (2012) Chemical Composition of Water Buffalo Milk and Its Low-Fat Symbiotic Yogurt Development. Functional Foods in Health and Disease, 2, 86-106. https://doi.org/10.31989/ffhd.v2i4.96
[36]
El-Salam, M.H.A. and El-Shibiny, S. (2011) A Comprehensive Review on the Composition and Properties of Buffalo Milk. Dairy Science & Technology, 91, 663-699. https://doi.org/10.1007/s13594-011-0029-2
[37]
Shi, L.-E., Zheng, W., Aleid, S.M. and Tang, Z.-X. (2014) Date Pits: Chemical Composition, Nutritional and Medicinal Values, Utilization. Crop Science, 54, 1322-1330. https://doi.org/10.2135/cropsci2013.05.0296
[38]
Janda, K., Jakubczyk, K., Baranowska-Bosiacka, I., Kapczuk, P., Kochman, J., Rebacz-Maron, E. and Gutowska, I. (2020) Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method. Foods, 9, 121-137. https://doi.org/10.3390/foods9020121
[39]
Albahari, P., Jug, M., Radić, K., Jurmanović, S., Brnčić, M., Brnčić, S.R. and Čepo, D.V. (2018) Characterization of Olive Pomace Extract Obtained by Cyclodextrin-Enhanced Pulsed Ultrasound Assisted Extraction. LWT—Food Science and Technology, 92, 22-31. https://doi.org/10.1016/j.lwt.2018.02.011
[40]
Besbes, S., Blecker, C., Deroanne, C., Lognay, G., Drira, N. and Attia, H. (2004) Quality Characteristics and Oxidative Stability of Date Seed Oil during Storage. Food Science and Technology International, 10, 333-338. https://doi.org/10.1177/1082013204047777
[41]
Amarowicz, R. and Troszynska, A. (2003) Antioxidant Activity of Extract of Pea and Its Fractions of Low Molecular Phenolics and Tannins. Polish Journal of Food and Nutrition Sciences, 12, 10-15.
[42]
Abdullah, M., Saleem-ut-Rehman, Z.H., Saeed, H.M., Kousar, S. and Shahid, M. (2003) Effect of Skim Milk in Soymilk Blend on the Quality of Ice Cream. Pakistan Journal of Nutrition, 2, 305-311. https://doi.org/10.3923/pjn.2003.305.311
[43]
Ayar, A., Ramaz, H.S., Ozturk, S. and Yilmaz, S.O. (2018) Probiotic Properties of Ice Creams Produced with Dietary Fibers from By-Products of the Food Industry. International Journal of Dairy Technology, 71, 174-182. https://doi.org/10.1111/1471-0307.12387
[44]
Hashmi, S.I., Kadam, S.S. and Kale, R.V. (2011) Studies on Effect of Different Varieties of Date Palm Paste Incorporation on Quality Characteristics of Yoghurt. Electronic Journal of Environmental, Agricultural and Food Chemistry, 10, 2371-2381.
[45]
El-Shobery, M.A., Mansour, A.I.A. and Zaki, K.G. (2012) Studies on Using of Date Syrup in Yoghurt Making. Minia Journal of Agricultural Research and Development, 32, 177-194.
[46]
Younis, K.H.S. (2012) Characteristics of Some Functional Foods. PhD, The Faculty of Agriculture, Assiut University, Assiut.
[47]
Besbes, S., Blecker, C., Deroanne, C., Drira, N. and Attia, H. (2004) Date Seeds: Chemical Composition and Characteristic Profiles of the Lipid Fraction. Food Chemistry, 84, 577-584. https://doi.org/10.1016/S0308-8146(03)00281-4
[48]
Adeosun, A.M., Oni, S.O., Ighodaro, O.M., Durosinlorun, O.H. and Oyedele, O.M. (2016) Phytochemical, Minerals and Free Radical Scavenging Profiles of Phoenix dactilyfera L. Seed Extract. Journal of Taibah University Medical Sciences, 11, 1-6. https://doi.org/10.1016/j.jtumed.2015.11.006
[49]
Khalil, R.A.M. and Embaby, H.E. (2012) The Use Jambul Fruit (Syzygium cumiri) as a Source of Natural Antioxidant in Functional Low Fat Ice Cream Making. Egyptian Journal of Dairy Science, 40, 75-84.
[50]
El-Samahy, S.K., Gaballah, A.A., Embaby, G.E., Hamed, Y.S. and Khalil, R.A.M. (2015) A Novel Low Fat Ice Cream Based on the Use of Preparation of Cactus Pear (Opuntia dillenii) Pulp. Egyptian Journal of Dairy Science, 43, 91-104.
[51]
Ali, M.A.Y. and Khamis, A.S.H. (2004) Mineral Ion Content of the Seeds of Six Cultivars of Bahraini Date Palm (Phoenix dactylfera). Journal of Agricultural and Food Chemistry, 52, 6522-6525. https://doi.org/10.1021/jf030518x
[52]
Nor Hayati, L., Che Man, Y.B., Tan, C.P. and Aini, I.N. (2007) Stability and Rheology of Concentrated O/W Emulsions Based Soybean/Palm Kernel Olein Blends. Food Research International, 40, 1041-1051. https://doi.org/10.1016/j.foodres.2007.05.008
[53]
Khalil, R.A.M. and Blassey, K.I. (2016) Novel Functional Low Fat Ice Cream Flavors with Roasted Date Seed. Egyptian Journal of Dairy Science, 44, 137-149.
[54]
Hartel, R.W. (2001) Crystallization in Foods. Aspen Publishers Inc., Gaithersburg.
[55]
Sakurai, K., Kokub, S., Hakamata, K., Tomita, M. and Yoshida, S. (1996) Effect of Production Conditions on Ice Cream Melting Resistance and Hardness. Milchwissenschaft, 51, 451-454.
[56]
Rosalina, P., Sofian, H. and Richard, J.H. (2004) Effects of Overrun on Structural and Physical Characteristics of Ice Cream. International Dairy Journal, 14, 255-262. https://doi.org/10.1016/j.idairyj.2003.08.005
[57]
Schmidt, K.A. and Smith, D.E. (1992) Rheological Properties of Gum and Milk Protein Interactions. Journal of Dairy Science, 75, 36-42. https://doi.org/10.3168/jds.S0022-0302(92)77735-2
