Study on Roasted Date Seed Non Caffeinated Coffee Powder as a Promising Alternative

Venkatachalam, Chitra Devi; Sengottian, Mothil

doi:10.5958/2249-7315.2016.00292.6

Cited by 18 publications

(21 citation statements)

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“…The results show that date seed coffee from Red Sayer variety does not contain caffeine, this is consistent with previous studies that date seed coffee of Khalas, Khunaizy, and Fard varieties does not contain caffeine either [8]. Compared with normal coffee beans which have caffeine content of 20-40%, the caffeine content in date seed coffee is 0% [9]. The absence of caffeine content in date seed coffee can be one of the benefits for consumers who are sensitive and pay attention to the caffeine contents in the products they consume.…”

Section: Resultssupporting

confidence: 91%

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Chemical Characteristics, Antioxidant Activity, Total Phenol, and Caffeine Contents in Coffee of Date Seeds (Phoenix dactylifera L.) of Red Sayer Variety

Warnasih

Mulyati

Widiastuti

et al. 2019

J. Pure App. Chem. Res.

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Red Sayer is one of the date varieties from the United Arab Emirates. This variety is one type of dates that is imported into Indonesia and used as processed date palm juice producing waste, namely date seeds. Date seeds can be made into some coffee that is rich in antioxidants and does not contain caffeine. The purpose of this study is to determine the chemical characteristics, antioxidant activity, total phenol, and caffeine contents in coffee of the Red Sayer variety date seeds. Coffee of date seeds is made into powder and then analyzed for its contents of water, ash, protein, fat, carbohydrates and total sugar, besides its antioxidant activity, total phenol, and caffeine levels. The results of the analysis obtained are, as follows: 4.42±0.01% water, 1.17±0.04% ash, 8.55±0.64% protein, 7.34±0.07% fat, 78.52±0.76% carbohydrate, 16.39±0.01% total sugar, 23.81±0.22 µg/mL antioxidant activity (IC50) and 340.65±1.53 mg GAE / 100g total phenol, while caffeine is not detected. Red Sayer date seed coffee, therefore, can be a source of carbohydrates and natural antioxidants that does not contain caffeine.

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Section: Resultssupporting

confidence: 91%

“…Seeds are smoothed and sifted to get a fine powder. Then, it is sifted once more to get a fine seed powder (60 mesh) [9].…”

Section: Procedures the Making Of Date Seed Coffeementioning

confidence: 99%

Chemical Characteristics, Antioxidant Activity, Total Phenol, and Caffeine Contents in Coffee of Date Seeds (Phoenix dactylifera L.) of Red Sayer Variety

Warnasih

Mulyati

Widiastuti

et al. 2019

J. Pure App. Chem. Res.

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“…These included date seed powder as an ingredient in food products such as ground beef [7], bakery products [8,9], chocolate [10] and non-caffeinated drinks [11,12]. Virtually, roasted date seed powder is being used in the Arabian region, including the Kingdom of Saudi Arabia (KSA) and the United Arab Emirates (UAE), for preparation of an alternative brew to coffee [12,13] to avoid negative health impacts, such as raising blood pressure, panic attacks, hypertension, gout, insomnia, indigestion, infertility, and inhibition of collagen creation in the skin, as well as depression and anxiety symptoms resulting from the high content of caffeine in coffee (20–40%) [11]. It was reported that a brew made from roasted palm date seeds can be safely consumed and served to people who are sensitive to caffeine and prefer to enjoy the characteristic flavor and aroma of caffeine-free coffee without the adverse effects [14,15,16].…”

Section: Introductionmentioning

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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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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“…Apart from being used to treat some diseases, date seeds are commonly discarded or used as animal fodder. Date seeds also serve as an ingredient in food materials, such as bakery products (Platat et al, 2015), chocolate (Bouaziz et al, 2017), and drinks (Venkatachalam and Sengottian, 2016). Recently, date seed oil has been used for mayonnaise production (Basuny and Al-Marzooq, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Temperature and time dictate the degree of roasting, especially the interaction between the temperature and time should be sufficient for the required chemical changes to occur without burning the product or compromising the quality of the product (Mendes et al, 2001). Palm date seeds were roasted under varied conditions, such as temperature levels (125-220 ℃) and roasting time of 30 min, in order to produce coffee-like powder and brew (El Sheikh et al, 2014;Venkatachalam and Sengottian, 2016). Quality and chemical properties of roasted foods are affected by roasting conditions (Bolek and Ozdemir, 2017b).…”

Section: Introductionmentioning

confidence: 99%

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

Fikry

Yusof

Al-Awaadh

et al. 2019

FSTR

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Palm date seeds can be a potential source to prepare a decaffeinated coffee-like brew and to produce oil. Hence, the objectives of this work are to model the changes in colour and hardness of date seeds during roasting process, as well as to study the effects of roasting conditions on the total specific grinding energy and the oil extraction yield of the seeds. General reaction models and general regression equation were applied to simulate the changes in colour, hardness, oil extraction yield, and total specific grinding energy during roasting process. The outcomes showed that the colour parameters (L*-value and b*-value) and the hardness of the roasted date seeds can be satisfactorily described by the first-order equation, while a*-value and ΔE were adequately defined by the zero-order model. A decrease in total specific grinding energy and an increase in oil yield were recorded as the roasting temperature and time were increased. Hence, this study concludes that the roasting of date seeds at 200 ℃ for 30 min generates the lowest grinding energy and a high amount of oil.

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Study on Roasted Date Seed Non Caffeinated Coffee Powder as a Promising Alternative

Cited by 18 publications

References 0 publications

Chemical Characteristics, Antioxidant Activity, Total Phenol, and Caffeine Contents in Coffee of Date Seeds (Phoenix dactylifera L.) of Red Sayer Variety

Chemical Characteristics, Antioxidant Activity, Total Phenol, and Caffeine Contents in Coffee of Date Seeds (Phoenix dactylifera L.) of Red Sayer Variety

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

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

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