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Evaluation and Sensorial Assesment of Date Pit‐Based Functional Drink
Author(s) -
Ahmed Aftab,
Saeed Farhan,
Arshad Muhammad Umair,
Ali Shinawar Waseem,
Imran Ali,
Afzaal Muhammad,
Khan Azmat Ullah
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12890
Subject(s) - gallic acid , chlorogenic acid , caffeic acid , food science , syringic acid , chemistry , ferulic acid , nutraceutical , quercetin , vitamin c , antioxidant , mathematics , biochemistry
The core objective of this research is to develop a nutraceutical drink from waste product that proves to be a therapy against chronic diseases with adequate sensory characteristics. For this purpose, three date varieties (Ajwa, Aseel and Hallawi) belonging to three different agroclimatic zones were selected for the trial. Then different levels of powder obtained from each variety were used for the preparation of drink. In addition, each drink so obtained was subjected to chemical profile, phenolics and sensory evaluation. Results showed that the mean value was 543.85–776.69 mg/100 g for TPC and 239.30–341.74 mg/100 g for TFC. Among three varieties drinks, Ajwa showed 1.27 ± 0.03 mg/kg acid, 0.91 ± 0.04 mg/kg quercetin, 8.08 ± 0.39 mg/kg gallic acid, 8.66 ± 0.41 mg/kg caffeic acid, 56.90 ± 2.31 mg/kg chlorogenic acid, 7.15 ± 0.33 mg/kg syringic acid, 14.15 ± 0.65 mg/lg p ‐coumeric acid, 10.18 ± 0.54 mg/kg m ‐coumeric acid, 40.52 ± 1.21 mg/kg ferulic acid and 11.49 ± 0.45 mg/kg vitamin C. Conclusively, Ajwa drink showed better chemical profile and antioxidant status than other drinks. Practical Applications Coffee has been developed in this research which should be commercially acceptable at consumer level.