Roasted Olive Stones Powder: Promising Alternative of non-Caffeinated Coffee | ||||
| International Journal of Family Studies, Food Science and Nutrition Health | ||||
| Volume 2, Issue 2, December 2021, Page 110-123 PDF (944.36 K) | ||||
| Document Type: Original Research | ||||
| DOI: 10.21608/ijfsnh.2021.214735 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Mounir M. Eid; Safaa E. Ali; Dalia M. M. Mostafa; Muhammad E. Elsorady | ||||
| Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||||
| Abstract | ||||
| Olive stones are the main byproduct of table olive industry which usually discarded as materials with no use or value. The lack of uses for this by-product for human food constitutes a real economic loss since it is rich in dietary fiber, phenolic compounds and antioxidants .An overview of the characterization and main uses of roasted olive stones powder are described for the first time. In this way, a new approach to the olive stones is described to produce innovative healthy alternative coffee brew. The present work was investigated to study the effect of roasting time (25 and 50 min) on physical, chemical parameters and quality characteristics of roasted olive stones powder (ROSP) which can be used as coffee-like brew. The physicochemical and quality attributes were significantly influenced by the roasting time. It could be recommended that the ROSP as coffee-like brew had acceptability through the sensory evaluation. | ||||
| Keywords | ||||
| Olive stone; roasting; Alternative coffee brew; antioxidant; sensory evaluation | ||||
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