Evaluation of Caffeine-Free and Low-Caffeine Coffee Alternatives Prepared from Saidi Date Seeds | ||||
| Food Technology Research Journal | ||||
| Volume 6, Issue 2, December 2024, Page 149-165 PDF (716.17 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ftrj.2024.420712 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Ayman, S. Dyab* ; Alla, T.M. El Kady; Amira A. Abdallah | ||||
| Department of Horticultural Crops Technology Research Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| Date seeds are a significant source of numerous nutritional components, particularly bioactive compounds such as phenols, flavonoids and other beneficial compounds. They are also naturally caffeine-free. This research aimed to produce a caffeine-free beverage using roasted Saidi date seed powder (DSP), as well as low-caffeine alternatives by blending them with coffee at substitution ratios ranging from 10% to 50%. The obtained results indicated that as the substitution ratio increased, the content of phenolic compounds and the caffeine level also increased, although both remained lower than in pure coffee samples. The statistical analysis of the sample's cupping evaluation revealed that roasted date seeds alone received a score of 61.1% and were classified as Exchange Grade, which could adequately satisfy caffeine-sensitive coffee consumers. Samples T7 (50% coffee blend) and T6 (40% coffee blend), with scores of 78.8% and 75.4%, respectively, were categorized as usual good quality and demonstrated the best fragrance, aftertaste, acidity and cleanup. Therefore, date seed powder can be effectively combined with coffee to produce palatable low-caffeine or caffeine-free alternatives that meet market demands | ||||
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