Chemical Composition and Functional Properties of Date Press Cake, an Agro-Industrial Waste
- سال انتشار: 1398
- محل انتشار: مجله علوم و فناوری کشاورزی، دوره: 21، شماره: 7
- کد COI اختصاصی: JR_JASTMO-21-7_012
- زبان مقاله: انگلیسی
- تعداد مشاهده: 110
نویسندگان
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz ۷۱۴۴۱۶۵۱۸۶, Islamic republic of Iran.
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz ۷۱۴۴۱۶۵۱۸۶, Islamic republic of Iran.
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz ۷۱۴۴۱۶۵۱۸۶, Islamic republic of Iran.
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz ۷۱۴۴۱۶۵۱۸۶, Islamic republic of Iran.
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz ۷۱۴۴۱۶۵۱۸۶, Islamic republic of Iran.
چکیده
Date press cake is a by-product of date fruit juicing that has remained underutilized in the food industry. This is mostly due to the lack of information and technical knowledge about its chemical composition, nutritional value, health benefits and possible effects on the quality of food products upon inclusion. The main aim of this research was to determine the chemical composition, bioactive compounds and functional properties of date press cake to promote its food applications as an economical and available functional ingredient. The research was carried out on ground date press cake obtained from Shahani dates with two particle sizes of ۳۵۵ µm (coarse) and ۱۶۷ µm (fine). On average, Shahani date press cake contained ۱۳.۳۷% moisture, ۴.۹۲% fat, ۶.۳۵% protein, ۱۱.۷۴% crude fiber and ۷۹.۰۶% carbohydrate. Fructose was the main simple sugar, magnesium was the major mineral, oleic acid was the predominant fatty acid, and phenolic compounds were the main antioxidant. The chemical composition and functional properties of the date press cake were affected by its particle size. The coarse sample had lower fibre, oleic acid, total phenolic and flavonoid content and antioxidant activity than the fine sample. However, the fine sample had higher sugar and fat content and exhibited higher water holding capacity and solubility than the coarse sample.کلیدواژه ها
Date by-product, Food waste management, Functional ingredient, Particle size, Value addition.اطلاعات بیشتر در مورد COI
COI مخفف عبارت CIVILICA Object Identifier به معنی شناسه سیویلیکا برای اسناد است. COI کدی است که مطابق محل انتشار، به مقالات کنفرانسها و ژورنالهای داخل کشور به هنگام نمایه سازی بر روی پایگاه استنادی سیویلیکا اختصاص می یابد.
کد COI به مفهوم کد ملی اسناد نمایه شده در سیویلیکا است و کدی یکتا و ثابت است و به همین دلیل همواره قابلیت استناد و پیگیری دارد.