Upcycling date juice waste: Impact of date press cake on sponge cake quality
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...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009179 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850108451478306816 |
|---|---|
| author | Golsa Karambakhsh Mohammad Taghi Golmakani Parisa Houshmandi Asgar Farahnaky Mahsa Majzoobi |
| author_facet | Golsa Karambakhsh Mohammad Taghi Golmakani Parisa Houshmandi Asgar Farahnaky Mahsa Majzoobi |
| author_sort | Golsa Karambakhsh |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-2201733dd67a4b04aef7b2919631799c |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-2201733dd67a4b04aef7b2919631799c2025-08-20T02:38:21ZengElsevierFood Chemistry: X2590-15752024-12-012410202910.1016/j.fochx.2024.102029Upcycling date juice waste: Impact of date press cake on sponge cake qualityGolsa Karambakhsh0Mohammad Taghi Golmakani1Parisa Houshmandi2Asgar Farahnaky3Mahsa Majzoobi4Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Fars, IranDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Fars, Iran; Corresponding authors.Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Fars, IranFood Science and Nutrition, School of Science, STEM College, RMIT University, Melbourne, Victoria, AustraliaFood Science and Nutrition, School of Science, STEM College, RMIT University, Melbourne, Victoria, Australia; Corresponding authors.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.http://www.sciencedirect.com/science/article/pii/S2590157524009179Cake qualityPhoenix dactylifera LWaste reductionDate by-productParticle sizeStorage period |
| spellingShingle | Golsa Karambakhsh Mohammad Taghi Golmakani Parisa Houshmandi Asgar Farahnaky Mahsa Majzoobi Upcycling date juice waste: Impact of date press cake on sponge cake quality Food Chemistry: X Cake quality Phoenix dactylifera L Waste reduction Date by-product Particle size Storage period |
| title | Upcycling date juice waste: Impact of date press cake on sponge cake quality |
| title_full | Upcycling date juice waste: Impact of date press cake on sponge cake quality |
| title_fullStr | Upcycling date juice waste: Impact of date press cake on sponge cake quality |
| title_full_unstemmed | Upcycling date juice waste: Impact of date press cake on sponge cake quality |
| title_short | Upcycling date juice waste: Impact of date press cake on sponge cake quality |
| title_sort | upcycling date juice waste impact of date press cake on sponge cake quality |
| topic | Cake quality Phoenix dactylifera L Waste reduction Date by-product Particle size Storage period |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009179 |
| work_keys_str_mv | AT golsakarambakhsh upcyclingdatejuicewasteimpactofdatepresscakeonspongecakequality AT mohammadtaghigolmakani upcyclingdatejuicewasteimpactofdatepresscakeonspongecakequality AT parisahoushmandi upcyclingdatejuicewasteimpactofdatepresscakeonspongecakequality AT asgarfarahnaky upcyclingdatejuicewasteimpactofdatepresscakeonspongecakequality AT mahsamajzoobi upcyclingdatejuicewasteimpactofdatepresscakeonspongecakequality |