Effect of Adding Nano Date Press Cake Particles on Physiochemical, Microbiology Analysis and Sensory Indices of Soft Carbonated Date Bio-beverage
The data of this work concluded that soft carbonated date bio-beverage with fortified Nano date press cake particles can be produced from date fruit extracts. In addition, date press cake (a main waste produced from date juice extraction from dates) contains valuable nutrients and is viable as food...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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New Valley University, Faculty of Agriculture
2023-10-01
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| Series: | New Valley Journal of Agricultural Science |
| Subjects: | |
| Online Access: | https://nvjas.journals.ekb.eg/article_324543_f040542512bba51d113fea0604e05e5b.pdf |
| _version_ | 1797322563549921280 |
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| author | Hussein Ferweez Samy Elsyiad Ali Othman Yassmin Salah |
| author_facet | Hussein Ferweez Samy Elsyiad Ali Othman Yassmin Salah |
| author_sort | Hussein Ferweez |
| collection | DOAJ |
| description | The data of this work concluded that soft carbonated date bio-beverage with fortified Nano date press cake particles can be produced from date fruit extracts. In addition, date press cake (a main waste produced from date juice extraction from dates) contains valuable nutrients and is viable as food ingredient for the maintenance of a sustainable environment and economy. Therefore, this study intended to evaluate the effects of nanoparticles of date press cake and total soluble solids concentrations on physiochemical properties, microbiological quality, and sensory indices of soft carbonated date bio-beverage.The obtained results clarified that the total soluble solids ratio of soft carbonated date bio-beverage had a significant effect on physiochemical properties, i.e. moisture content, total sugars, reducing sugars, non-reducing sugars, glucose, fructose, ash%, color(IU), pH value, mineral composition (Ca, K, Na, Mg, P, and Fe mg/100g), probiotic bacteria, microbiological analysis, sensory indices, i.e. appearance, sweetness, flavor, acidity and overall acceptability. While fortification of soft carbonated date bio-beverage with nano date press cake particles had a significant effect on glucose, fructose, color (IU), probiotic bacteria, appearance, and overall acceptability. Generally, it can be concluded that a non-alcoholic beverage with 18% total soluble solids of date bio-beverage and 200.00 mg Nano date press cake particles is preferable in terms of physicochemical, microbiological, and sensory attributes and acceptability. |
| first_indexed | 2024-03-08T05:16:07Z |
| format | Article |
| id | doaj.art-7adc1e19363d458c95aa96a7f7fe26be |
| institution | Directory Open Access Journal |
| issn | 2805-2420 2805-2439 |
| language | English |
| last_indexed | 2024-03-08T05:16:07Z |
| publishDate | 2023-10-01 |
| publisher | New Valley University, Faculty of Agriculture |
| record_format | Article |
| series | New Valley Journal of Agricultural Science |
| spelling | doaj.art-7adc1e19363d458c95aa96a7f7fe26be2024-02-06T21:54:52ZengNew Valley University, Faculty of AgricultureNew Valley Journal of Agricultural Science2805-24202805-24392023-10-0131014215810.21608/nvjas.2023.232896.1244324543Effect of Adding Nano Date Press Cake Particles on Physiochemical, Microbiology Analysis and Sensory Indices of Soft Carbonated Date Bio-beverageHussein Ferweez0Samy Elsyiad1Ali Othman2Yassmin Salah3Food Sci. and Tech. Dept., Faculty of Agric., New Valley Univ., EgyptFood Sci. and Tech. Dept., Faculty of Agric., Assiut Univ., EgyptPhysic Dept., Faculty of Sci.., Assiut Univ., EgyptFood Sci. and Tech. Dept., Faculty of Agric., New Valley Univ., EgyptThe data of this work concluded that soft carbonated date bio-beverage with fortified Nano date press cake particles can be produced from date fruit extracts. In addition, date press cake (a main waste produced from date juice extraction from dates) contains valuable nutrients and is viable as food ingredient for the maintenance of a sustainable environment and economy. Therefore, this study intended to evaluate the effects of nanoparticles of date press cake and total soluble solids concentrations on physiochemical properties, microbiological quality, and sensory indices of soft carbonated date bio-beverage.The obtained results clarified that the total soluble solids ratio of soft carbonated date bio-beverage had a significant effect on physiochemical properties, i.e. moisture content, total sugars, reducing sugars, non-reducing sugars, glucose, fructose, ash%, color(IU), pH value, mineral composition (Ca, K, Na, Mg, P, and Fe mg/100g), probiotic bacteria, microbiological analysis, sensory indices, i.e. appearance, sweetness, flavor, acidity and overall acceptability. While fortification of soft carbonated date bio-beverage with nano date press cake particles had a significant effect on glucose, fructose, color (IU), probiotic bacteria, appearance, and overall acceptability. Generally, it can be concluded that a non-alcoholic beverage with 18% total soluble solids of date bio-beverage and 200.00 mg Nano date press cake particles is preferable in terms of physicochemical, microbiological, and sensory attributes and acceptability.https://nvjas.journals.ekb.eg/article_324543_f040542512bba51d113fea0604e05e5b.pdfbio-beverageby-productsnano fiberprobiotic bacteria |
| spellingShingle | Hussein Ferweez Samy Elsyiad Ali Othman Yassmin Salah Effect of Adding Nano Date Press Cake Particles on Physiochemical, Microbiology Analysis and Sensory Indices of Soft Carbonated Date Bio-beverage New Valley Journal of Agricultural Science bio-beverage by-products nano fiber probiotic bacteria |
| title | Effect of Adding Nano Date Press Cake Particles on Physiochemical, Microbiology Analysis and Sensory Indices of Soft Carbonated Date Bio-beverage |
| title_full | Effect of Adding Nano Date Press Cake Particles on Physiochemical, Microbiology Analysis and Sensory Indices of Soft Carbonated Date Bio-beverage |
| title_fullStr | Effect of Adding Nano Date Press Cake Particles on Physiochemical, Microbiology Analysis and Sensory Indices of Soft Carbonated Date Bio-beverage |
| title_full_unstemmed | Effect of Adding Nano Date Press Cake Particles on Physiochemical, Microbiology Analysis and Sensory Indices of Soft Carbonated Date Bio-beverage |
| title_short | Effect of Adding Nano Date Press Cake Particles on Physiochemical, Microbiology Analysis and Sensory Indices of Soft Carbonated Date Bio-beverage |
| title_sort | effect of adding nano date press cake particles on physiochemical microbiology analysis and sensory indices of soft carbonated date bio beverage |
| topic | bio-beverage by-products nano fiber probiotic bacteria |
| url | https://nvjas.journals.ekb.eg/article_324543_f040542512bba51d113fea0604e05e5b.pdf |
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