Effect of Adding Nano Date Press Cake Particles on Physiochemical, Microbiology Analysis and Sensory Indices of Soft Carbonated Date Bio-beverage
Ferweez, H., Elsyiad, S., Othman, A., Salah, Y. (2023). Effect of Adding Nano Date Press Cake Particles on Physiochemical, Microbiology Analysis and Sensory Indices of Soft Carbonated Date Bio-beverage. EKB Journal Management System, 3(10), 142-158. doi: 10.21608/nvjas.2023.232896.1244
Hussein Ferweez; Samy Ibrahim Elsyiad; Ali Abd El.Hamid Othman; Yassmin Mohamed Salah. "Effect of Adding Nano Date Press Cake Particles on Physiochemical, Microbiology Analysis and Sensory Indices of Soft Carbonated Date Bio-beverage". EKB Journal Management System, 3, 10, 2023, 142-158. doi: 10.21608/nvjas.2023.232896.1244
Ferweez, H., Elsyiad, S., Othman, A., Salah, Y. (2023). 'Effect of Adding Nano Date Press Cake Particles on Physiochemical, Microbiology Analysis and Sensory Indices of Soft Carbonated Date Bio-beverage', EKB Journal Management System, 3(10), pp. 142-158. doi: 10.21608/nvjas.2023.232896.1244
Ferweez, H., Elsyiad, S., Othman, A., Salah, Y. Effect of Adding Nano Date Press Cake Particles on Physiochemical, Microbiology Analysis and Sensory Indices of Soft Carbonated Date Bio-beverage. EKB Journal Management System, 2023; 3(10): 142-158. doi: 10.21608/nvjas.2023.232896.1244

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
Volume 3, Issue 10, October 2023, Page 142-158  XML PDF (643.3 K)
Document Type: Original Research
DOI: 10.21608/nvjas.2023.232896.1244
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Authors
Hussein Ferweez email orcid 1; Samy Ibrahim Elsyiad2; Ali Abd El.Hamid Othman3; Yassmin Mohamed Salah1
1Food Sci. and Tech. Dept., Faculty of Agric., New Valley Univ., Egypt
2Food Sci. and Tech. Dept., Faculty of Agric., Assiut Univ., Egypt
3Physic Dept., Faculty of Sci.., Assiut Univ., Egypt
Abstract
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.
Keywords
Bio-beverage; by-products; Nano fiber; probiotic bacteria
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