Karambakhsh Golsa, Golmakani Mohammad Taghi, Houshmandi Parisa, Farahnaky Asgar, Majzoobi Mahsa
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Fars, Iran.
Food Science and Nutrition, School of Science, STEM College, RMIT University, Melbourne, Victoria, Australia.
Food Chem X. 2024 Nov 26;24:102029. doi: 10.1016/j.fochx.2024.102029. eCollection 2024 Dec 30.
Date press cake (DPC) is the main waste stream of date fruit juice extraction. The primary aim of this research was to explore the potential of DPC as a novel food component, using sponge cake as a case study, to upcycle waste from date fruit processing. Thus, different concentrations (0 %, 10 %, 20 %, 30 %, and 40 %) and particle sizes (210 and 500 μm) of DPC were tested on the quality characteristics during storage for 1, 7, and 14 days. While the protein content remained constant, a decrease in particle size was found to increase the fat content from 4.48 % to 5.37 % and decrease the fiber content from 14.35 % to 9.13 %. In addition, the consistency and density of the cake batter increased while increasing the concentrations and decreasing the DPC particle sizes. The height, volume, cohesiveness, and springiness of the cake decreased, and its density, hardness, gumminess, and chewiness increased, by decreasing the DPC particle sizes, the increase in its levels and the storage days.
椰枣压榨饼（DPC）是椰枣果汁提取过程中的主要废物流。本研究的主要目的是以海绵蛋糕为例，探索DPC作为一种新型食品成分的潜力，以实现椰枣加工废弃物的升级利用。因此，在储存1天、7天和14天期间，对不同浓度（0%、10%、20%、30%和40%）和粒径（210和500μm）的DPC对质量特性进行了测试。虽然蛋白质含量保持不变，但发现粒径减小会使脂肪含量从4.48%增加到5.37%，纤维含量从14.35%降低到9.13%。此外，随着DPC浓度的增加和粒径的减小，蛋糕面糊的稠度和密度增加。随着DPC粒径的减小、其含量的增加和储存天数的增加，蛋糕的高度、体积、内聚性和弹性降低，而其密度、硬度、黏性和咀嚼性增加。
