{"title":"枣汁废弃物的升级利用：枣榨蛋糕对海绵蛋糕品质的影响。","authors":"Golsa Karambakhsh, Mohammad Taghi Golmakani, Parisa Houshmandi, Asgar Farahnaky, Mahsa Majzoobi","doi":"10.1016/j.fochx.2024.102029","DOIUrl":null,"url":null,"abstract":"<p><p>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.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"102029"},"PeriodicalIF":6.5000,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11629245/pdf/","citationCount":"0","resultStr":"{\"title\":\"Upcycling date juice waste: Impact of date press cake on sponge cake quality.\",\"authors\":\"Golsa Karambakhsh, Mohammad Taghi Golmakani, Parisa Houshmandi, Asgar Farahnaky, Mahsa Majzoobi\",\"doi\":\"10.1016/j.fochx.2024.102029\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>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.</p>\",\"PeriodicalId\":12334,\"journal\":{\"name\":\"Food Chemistry: X\",\"volume\":\"24 \",\"pages\":\"102029\"},\"PeriodicalIF\":6.5000,\"publicationDate\":\"2024-11-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11629245/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry: X\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1016/j.fochx.2024.102029\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2024/12/30 0:00:00\",\"PubModel\":\"eCollection\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.fochx.2024.102029","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/12/30 0:00:00","PubModel":"eCollection","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
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 %, 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.
期刊介绍：
Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
