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</span></span><span><sp...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</span></span><span><span><span style="font-family:"">-</span></span></span><span><span><span style="font-family:"">like flavor. Also</span></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> this product possesses functional, nutritional and health benefits as it contains, minerals, phenolic compounds and <span>possess antioxidant activity. Six ice cream mixes were prepared</span></span></span></span><span><span><span style="font-family:"">:</span></span></span><span><span><span style="font-family:""> plain ice</span></span></span><span><span><span style="font-family:""> cream <span>without additives (control),<b> </b>five<b> </b>ice cream treatments supplemented with</span></span></span></span><span><span><span style="font-family:""> </span></span></span><span><span><span style="font-family:"">powder <span>of the Nescafé (3%), Coffee (3%) and Roasted Date Seeds Powder (RDSP</span>) with ratio of 3</span></span></span><span><span><span style="font-family:"">%</span></span></span><span><span><span style="font-family:"">, 4</span></span></span><span><span><span style="font-family:"">%</span></span></span><span><span><span style="font-family:""> 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 <span>per gallon and increase the depression of</span></span></span></span><span><span><span style="font-family:""> </span></span></span><span><span><span style="font-family:"">freezing point of the mixes. The</span></span></span><span><span><span style="font-family:""> overrun and melting resis</span></span></span><span><span><span style="font-family:"">tance <span>of the final ice cream also increased compared with </span></span></span></span><span><span><span style="font-family:"">the </span></span></span><span><span><span style="font-family:"">control. The sensory</span></span></span><span><span><span style="font-family:""> <span>evaluation was improved by adding RDSP comparing to control. So in this</span> <span>study</span></span></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> it is recommended </span></span></span><span><span><span style="font-family:"">to </span></span></span><span><span><span style="font-family:"">us</span></span></span><span><span><span style="font-family:"">e</span></span></span><span><span><span style="font-family:""> RDSP as </span></span></span><span><span><span style="font-family:"">the </span></span></span><span><span><span style="font-family:"">source of minerals and </span></span></span><span><span><span style="font-family:"">health-promoting for ice cream making</span></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> as it contain</span></span></span><span><span><span style="font-family:"">s</span></span></span><span><span><span style="font-family:""> bioactive</span></span></span><span><span><span style="font-family:""> compounds and also gives the ice cream desirable color and coffee-like flavor, but free of caffeine.展开更多
文摘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</span></span><span><span><span style="font-family:"">-</span></span></span><span><span><span style="font-family:"">like flavor. Also</span></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> this product possesses functional, nutritional and health benefits as it contains, minerals, phenolic compounds and <span>possess antioxidant activity. Six ice cream mixes were prepared</span></span></span></span><span><span><span style="font-family:"">:</span></span></span><span><span><span style="font-family:""> plain ice</span></span></span><span><span><span style="font-family:""> cream <span>without additives (control),<b> </b>five<b> </b>ice cream treatments supplemented with</span></span></span></span><span><span><span style="font-family:""> </span></span></span><span><span><span style="font-family:"">powder <span>of the Nescafé (3%), Coffee (3%) and Roasted Date Seeds Powder (RDSP</span>) with ratio of 3</span></span></span><span><span><span style="font-family:"">%</span></span></span><span><span><span style="font-family:"">, 4</span></span></span><span><span><span style="font-family:"">%</span></span></span><span><span><span style="font-family:""> 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 <span>per gallon and increase the depression of</span></span></span></span><span><span><span style="font-family:""> </span></span></span><span><span><span style="font-family:"">freezing point of the mixes. The</span></span></span><span><span><span style="font-family:""> overrun and melting resis</span></span></span><span><span><span style="font-family:"">tance <span>of the final ice cream also increased compared with </span></span></span></span><span><span><span style="font-family:"">the </span></span></span><span><span><span style="font-family:"">control. The sensory</span></span></span><span><span><span style="font-family:""> <span>evaluation was improved by adding RDSP comparing to control. So in this</span> <span>study</span></span></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> it is recommended </span></span></span><span><span><span style="font-family:"">to </span></span></span><span><span><span style="font-family:"">us</span></span></span><span><span><span style="font-family:"">e</span></span></span><span><span><span style="font-family:""> RDSP as </span></span></span><span><span><span style="font-family:"">the </span></span></span><span><span><span style="font-family:"">source of minerals and </span></span></span><span><span><span style="font-family:"">health-promoting for ice cream making</span></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> as it contain</span></span></span><span><span><span style="font-family:"">s</span></span></span><span><span><span style="font-family:""> bioactive</span></span></span><span><span><span style="font-family:""> compounds and also gives the ice cream desirable color and coffee-like flavor, but free of caffeine.
