Kinetics Modelling of the Colour, Hardness, Grinding Energy Consumption and Oil Yield Changes during the Conventional Roasting of Palm Date Seeds

Fikry, Mohammad; Yusof, Yus Aniza; Al-Awaadh, Alhussein M.; Rahman, Russly Abdul; Chin, Nyuk Ling; Mousa, E. A. M.; Chang, Lee Sin

doi:10.3136/fstr.25.351

Cited by 17 publications

(19 citation statements)

References 46 publications

(76 reference statements)

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“…All roasted date seeds were allowed to cool at room temperature and were then ground into powder using a hammer mill (Perten, 120, Finland) with a mesh size of 80 µm. The defatting process was performed according to the method used by Fikry, et al [32]. Ten grams of ground roasted date seeds were used to extract the oil using a Soxhlet apparatus.…”

Section: Methodsmentioning

confidence: 99%

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Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds

Fikry

Yusof

Al-Awaadh

et al. 2019

Foods

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Developing a bioactive brew is a novel track for revalorization of palm date byproducts. The effect of roasting temperature (160, 180 and 200 °C ) and roasting time (10, 20 and 30 min) on the hardness of the roasted date seeds, moisture content of the defatted roasted date seed powder (DRDSP), bulk density of the DRDSP, color parameters of DRDSP, quality attributes (extraction yield, pH and browning index), the chemical properties (antioxidants and total phenolic content) and the sensory attributes (color, aroma, taste and overall preference) of the brew prepared from DRDSP was studied. The physicochemical, quality, and sensory attributes were found to be significantly influenced by the roasting temperature and time. Additionally, the models proposed could satisfactorily describe the changes in the different properties during the roasting process. The optimum conditions of the roasting process obtained using the superimposed contour plot were 199.9 °C and 21.5 min. In the longer term, the results of this study would be beneficial for the manufacturers of the date seeds powder and brew.

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Section: Methodsmentioning

confidence: 99%

“…The hardness of the roasted seeds was determined following the procedure used by Fikry, et al [32]. Each single seed was placed horizontally between two flat parallel plates of an Instron Universal Testing 5566 Machine (Canton, MA, USA), then the sample was compressed using a 9.8 kg load cell at a crosshead speed of 10 mm/min.…”

Section: Methodsmentioning

confidence: 99%

Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds

Fikry

Yusof

Al-Awaadh

et al. 2019

Foods

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“…According to the method used by Fikry, et al [17], the hardness of ten roasted date seeds was measured by using Instron Universal Testing 5566 Machine (Instron, Norwood, MA, USA) at 10 mm/min speed. The values of Hardness were derived from the force deformation curve in Newton (maximum beak of first compression) [25].…”

Section: Methodsmentioning

confidence: 99%

“…Roasting deactivates enzymes that can accelerate nutrient loss, terminates undesirable microorganisms and food contaminants, and extends the shelf life of the product. Temperature and time are considered the most important conditions of the roasting process [17]. There are several factors which effect on the optimal required roasting conditions such as, the required roasting level, the type of roaster, cultivar, degree of maturity, and water content of the fresh product.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2019

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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.

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“…The protocol outlined by Fikry et al [28] was followed to quantify the hardness of the air-fried falafel. To measure hardness, an Instron Universal Testing 5566 Machine (Canton, MA, USA) was utilized.…”

Section: Evaluation Of Hardnessmentioning

confidence: 99%

Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology

Fikry

Khalifa

Sami

et al. 2021

Foods

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Air-frying is an innovative technique for food frying that uses hot air circulation to prepare healthy products. The objectives of this study were to establish simplified models to reflect the efficacy of the air frying process at varying temperatures and times on the quality attributes of falafel, and to optimize the frying conditions for producing air-fried falafel. Moisture content, color, fat content, hardness, and sensory evaluation of the fried falafel were analyzed under varied temperatures (140 °C, 170 °C, and 200 °C) and time periods (5 min, 10 min, and 15 min). Statistical analysis was then applied to obtain the best fit model that can describe the properties of fried falafel. Results indicated that moisture content, fat content, and L*-value of air-fried falafel were adversely related to the frying temperature and time, but the hardness and ΔE of fried falafel were increased as the frying temperature and time increased. Moreover, an increase followed by a decrease was shown for the appearance, aroma, crispness, taste, and overall preference scores with the increase in frying temperature and time. The regression analysis showed that the proposed models could be properly used for predicting the properties of the fried falafel. In addition, the overlaid plots resulted in the optimum frying temperature of 178.8 °C and time of 11.1 min. Interestingly, the fat content of the air-fried falafel reduced by 45% at optimal frying conditions compared with that for the deep-fat fried one at 180 °C for 7 min (control). In comparison, the air-fried falafel was lower in fat content, higher in hardness with more acceptable appearance and crispness scores than deep-fat fried falafel. Such information could be beneficial to the manufacturers of the falafel to produce an optimal and healthy product.

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Kinetics Modelling of the Colour, Hardness, Grinding Energy Consumption and Oil Yield Changes during the Conventional Roasting of Palm Date Seeds

Cited by 17 publications

References 46 publications

Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds

Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds

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

Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology

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