Investigating the Impact of Storage Conditions on Quality and Shelf Life of Full-Fat and Defatted Roasted Date Seed Powders | ||||
| Food Technology Research Journal | ||||
| Volume 5, Issue 1, September 2024, Page 34-51 PDF (967.62 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ftrj.2024.313841.1090 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Mohammad Fikry* 1; Yus A. Yusof2; Alhussein M. Al-Awaadh3; Russly , A.4; Nyuk L. Chin5; Esraa A. M. Mousa6 | ||||
| 1Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Egypt. | ||||
| 22Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. | ||||
| 3Department of Agricultural Engineering, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia | ||||
| 4Department of Food Technology, Faculty of Food Science & Technology, University Putra Malaysia, 43400 Serdang, Selangor, Malaysia. | ||||
| 5Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia | ||||
| 6Special Food and Nutrition Department, Food Technology Research Institute, ARC | ||||
| Abstract | ||||
| Over the past few years, the importance of food powder shelf life has gradually increased for food product producers. Consequently, the objective of this study was to investigate how storage conditions impact the quality characteristics of roasted date seed powders and to determine the predictability of their shelf life. The powders were packaged in ALP pouches and stored under various conditions. The powders' properties were assessed at seven-day intervals over a 12-week storage period. The findings indicated that both storage time and method significantly influenced the powder properties. Additionally, the powders were found to be microbiologically stable, exhibited poor flowability, and were non-hygroscopic across different storage conditions. The statistical analysis indicated that both zero-order and first-order reaction models were successful in predicting changes in moisture content and total color difference. As a result, the rate of moisture content change serves as a reliable indicator for estimating the shelf life of powders made from roasted date seeds. | ||||
| Keywords | ||||
| Kinetic modelling; palm date seeds; powder; shelf life; storage stability | ||||
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