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Antioxidative and Quality Properties of Full-Fat Date Seeds Brew as Influenced by the Roasting Conditions

1
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia
2
Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Toukh 13736, Qalyoubia Governorate, Egypt
3
Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, Selangor 43400, Malaysia
4
Department of Agricultural Engineering, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
5
Department of Food Technology, Faculty of Food Science & Technology, University Putra Malaysia, Serdang, Selangor 43400, Malaysia
6
Department of Food Science, Faculty of Food Science & Technology, University Putra Malaysia, Serdang, Selangor 43400, Malaysia
*
Authors to whom correspondence should be addressed.
Antioxidants 2019, 8(7), 226; https://doi.org/10.3390/antiox8070226
Received: 11 June 2019 / Revised: 7 July 2019 / Accepted: 9 July 2019 / Published: 18 July 2019
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Abstract

Full-fat roasted date seeds are considered an excellent source of antioxidants which can treat many diseases. The specific objectives were to investigate the effect of roasting temperature and time on the hardness of whole seeds, moisture content of the roasted date seeds powder, DPPH radical scavenging activity, total phenolic contents, extraction yield, pH, browning index and sensory properties of the brew prepared from the full-fat roasted date seeds and to construct descriptive models that could describe this effect. Date seeds were roasted at three temperatures (160, 180 and 200 °C) for different period of times (10, 20 and 30 min) using a natural conventional oven; then grinded and next brewed. Hardness of whole seeds, moisture content of the seeds powder, DPPH radical scavenging activity and total phenolic contents, extraction yield, pH and browning index and sensory properties of the brew were significantly affected by the roasting conditions. The statistical results indicated that the proposed model could adequately describe the measured properties. Strong correlations have been found among the properties of the brew as well. The producers of the date seeds brew can utilize these results for controlling the roasting process. View Full-Text
Keywords: palm date; seeds; brew; roasting process; modelling palm date; seeds; brew; roasting process; modelling
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Fikry, M.; Yusof, Y.A.; M. Al-Awaadh, A.; Abdul Rahman, R.; Chin, N.L.; Ghazali, H.M. Antioxidative and Quality Properties of Full-Fat Date Seeds Brew as Influenced by the Roasting Conditions. Antioxidants 2019, 8, 226.

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