ผลของกระบวนการใช้ความร้อนต่อสมบัติทางเคมีกายภาพและการรับรู้ทางประสาทสัมผัสของอินทผลัมข้นหนืด (THE EFFECT OF THERMAL PROCESSING ON PHYSICOCHEMICAL PROPERTIES AND ORGANOLEPTIC PERCEPTION IN DATE PALM PASTES)
Keywords:
Antioxidant, Date palm paste, Organoleptic perception, Physicochemical Property, Thermal processingAbstract
Abstract
The date palm (Phoenix dactylifera L.) is an oldest staple ethnic food with worldwide consumption. In some part of Thailand, the date palm was also successfully bred, planted and reproduced. Date fruits are rich of phytochemicals and bio-active compounds such as polyphenolic compounds, enzymatic browning products and Maillard’s reaction products (MRPs) that mainly used as a nutritious ingredient in the confectionery. This work aimed to study a way to valorize the low-grade date fruits by thermal processing for the production of date palm paste product. In this study, the physicochemical properties, total phenolic content, antioxidative property (DPPH) and organoleptic properties were analyzed. By the results, the decreasing of pH, moisture content and whiteness of the pastes were linearly correlated with the treatment time. Whereas, the total soluble solid content and viscosity were gradually increased, simultaneously. The processing of the date fruit flesh was carried at 75+5°C for 20-30 min provided the paste with dominant characteristics in spreadable with sweetness. Whereas, the treatment of the fruit flesh at the same condition for 35-45 min gave the high viscosity pastes with strong honey flavor.
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References
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[23] Yen, G.C., Duh, P.D. and Tsai, C.L. (1993). Relationship between antioxidant activity and maturity of peanut hulls, Journal of Agricultural and Food Chemistry, 41 (1): 67-70.
[24] Martin-Sanchez, A.M., Ciro-Gomez, G., Vilella-Espla, J., Perez-Alvarez, J.A. and Sayas-Barbera, E. (2017). Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.). Foods: 6(94) 1-8.
[25] Grigelmo-Miguel, N., Abadias-Seros, M. and Martin-Belloso, O. (1999). Characterization of low fat high-dietary fiber frankfurters. Meat Science, 52: 247-256.
[26] Chopda, C.A. and Barrett, D.M. (2001). Optimization of guava juice and powder production. Journal of Food Processing and Preservation, 25: 411-417.
[27] Kujala, T.S., Loponen, J.M., Klika, K.D. and Pihlaja, K. (2000). Phenolics and betacyanins in red beetroot (Beta vulgaris) root: distribution and effect of cold storage on the content of total phenolics and three individual compounds. Journal of Agricultural and Food Chemistry, 48(1): 5338-5342.
[28] Mohd-Esa, N., Abdul Kadir, K.K., Amom, Z., and Azlan, A. (2013). Antioxidant activity of white rice, brown rice and germinated brown rice (in vivo and in vitro) and the effects on lipid peroxidation and liver enzymes in hyperlipidaemic rabbits. Food Chemistry, 141: 1306-1312.
[29] Lawless, HT and Heymann, H. (1998). Sensory Evaluation of Food: Principles and Practices. New York, USA.
[30] Lakho, A.B.J., Soomro, A.H. and Hammad, H.H.M. (2017). Effect of pectin on the reducing and non-reducing sugar and total sugar percentage of date jam. Journal of Biology, Agriculture and Healthcare, 7(3): 84-87.
[31] Al-Jassas, F.M., Siddiq, M. and Sogi, D.S. (2015). Antioxidants activity and color evaluation of date fruit of selected cultivars commercially available in the United States. Advances in Chemistry, 567203: 1-5.
[32] Bilgari, F., Alkarkhi, A.F.M. and Easa, A.M. (2008). Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera L.) fruits from Iranian, Food Chemistry, 107: 1636–1641.
[33] Shafiei, M., Karimi, K. and Taherzadeh, M. J. (2010). Palm date fibers: Analysis and enzymatic hydrolysis. International Journal of Molecular Science, 11: 4285-4296.
[34] Manickavasagan, A., Mathew, T.A., Al-Attabi, Z.H. and Al-Zakwani, I.M. (2013). Dates as a substitute for added sugar in traditional foods – A case study with idli. Emirates Journal of Food and Agriculture, 25(11): 899-906.
[35] Makhlouf-Gafsi, I., Krichen, F. Mansour, R.B., Mokni, A., Sila, A., Bougatef, C., Attua, H. and Besbes, S. (2018). Ultrafiltration and thermal processing effects on Maillard reaction products and biological properties of date palm sap syrups (Phoenix dactylifera L.), Food Chemistry, 256(1): 397-404.
[2] Sahari, M.A., M. Barzegar and R. Radfar, (2007). Effect of Varieties on the Composition of Dates (Phoenix dactylifera L.). Food Science and Technology International, 13: 269-275.
[3] Chao, C.T. and Krueger, R. (2007). The Date Palm (Phoenix dactylifera L.): Overview of Biology, Uses, and Cultivation. HortScience, 42(5):1077-1082.
[4] Bastway, M., Hasona, N.A. and Selemain, H. (2008). Protective effects of extract from dates (Phoenix dactylifera L.) and ascorbic acid on thioacetamide-induced hepato- toxicity in rats. Journal Pharmaceutical Research, 7: 193-201.
[5] Khan, M.N., Sarwar, A., Wahab, F. and Haleem, R. (2008). Physico-chemical characterization of date varieties using multivariate analysis of plums. Food Chemistry, 81: 321-326.
[6] Ahmed, I.A. and Ahmed, W.K. (1995). Chemical composition of date’s varieties as influenced by the stage of ripening. Food Chemistry, 54: 305-309.
[7] Al-Farsi, M. , Alasalvar, C., Al-Abid, M. Al-Shoaily, K., Al-Amry, M. and Al-Rawahy, F. (2007). Compositional and functional characteristics of dates, syrups, and their by-products. Food Chemistry, 104(3): 943–947.
[8] Myhera, R.M., Karkdas, J. and Taylor, M.S. (1999). The composition of maturing Omani dates. Journal of Agricultural and Food Chemistry, 76: 1345-1350.
[9] Guizani, N., Al-Saidi, G.S., Rahman, M.S., Bornaz, S. and Al-Alawi, A.A. (2010). State diagram of dates: glass transition, freezing curves and maximal-freeze-concentration condition. Journal of Food Engineering, 99: 92-97.
[10] Ghnimin, S., Umer, S., Karim, A. and Kamal-Eldin, A. (2017). Date fruit (Phoenix dactylifera L.): An underutilized food seeking industrial valorization, NFS Journal, 6: 1-10.
[11] Assirey, E.A.R. (2015). Nutritional composition of fruit of 10 date palm (Phoenix dactylifera L.) cultivars grown in Saudi Arabia, Journal of Taibah University of Science, 9: 75-79.
[12] Yen, G.-C. and Hsieh, C.-L. (1998). Antioxidant activity of extracts from Du-zhong (Eucommia ulmoides) toward various lipid peroxidation models in vitro, Journal of Agricultural and Food Chemistry, 46 (10): 3952–3957.
[13] Guo, C., Yang, J., Wei, J., Li, Y., Xu, J. and Jiang, Y. (2003). Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay, Nutrition Research, 23(12): 1719–1726.
[14] Chew, Y.-L., Goh, J.-K. and Lim, Y.-Y. (2009). Assessment of in vitro antioxidant capacity and polyphenolic composition of selected medicinal herbs from Leguminosae family in Peninsular Malaysia,” Food Chemistry, 16: 13–18.
[15] Ishurd, O. and Kennedy, J.F. (2005). The anti-cancer activity of polysaccharide prepared from Libyan dates (Phoenix dactylifera L.), Carbohydrate Polymers, 59(4): 531–535. [16] Mansouri, A., G. Embarek, E. Kokkalou, and P. Kefalas. (2005). Phenolic profile and antioxidant activity of the Algerian ripe date palm fruit (Phoenix dactylifera), Food Chemistry, 89(3): 411–420.
[17] Miller, C.J., Dunn, E.V. and Hashim, I.B. (2003). The glycemic index of dates and date/yoghurt mixed meals. Are dates ‘the candy that grows on trees, European Journal of Clinical Nutrition, 57(3): 427–430.
[18] Huntrods, D. (2011). “Date profile,” Agricultural Marketing Resource Center Bulletin, USDA, Washington, DC, USA.
[19] Vijayanand, P. and Kulkarni, S. G. (2012). Processing of dates into value-added products, In Dates Production, Processing, Food and Medicinal Values, A. Manickavasagan, M. Mohamed Essa, and E. Sukumar, Eds., pp. 255–264, CRC Press, Boca Raton, Fla, USA.
[20] Chevalier, F., Chobert, J. M., Genot, C. and Haertle, T. (2001). Scavenging of free radicals, antimicrobial, and cytotoxic activities of the Maillard reaction products of a-lactoglobulin glycated with several sugars. Journal of Agricultural and Food Chemistry, 49, 5031–5038.
[21] Sun, Y., Hayakawa, S., Ogawa, M. and Izumori, K. (2007). Antioxidant properties of custard pudding dessert containing rare hexose, D-psicose. Food Control, 18: 220-227.
[22] Aeschbacher, H.U. (1990). The Maillard reaction in food processing, human nutrition and physiology In Finot, P. A., Aeschbacher, H.U., Hurrel, R. F. and Liardon, R. (Eds.), Basel, Switzerland: Birkhauser Verlag. p.335.
[23] Yen, G.C., Duh, P.D. and Tsai, C.L. (1993). Relationship between antioxidant activity and maturity of peanut hulls, Journal of Agricultural and Food Chemistry, 41 (1): 67-70.
[24] Martin-Sanchez, A.M., Ciro-Gomez, G., Vilella-Espla, J., Perez-Alvarez, J.A. and Sayas-Barbera, E. (2017). Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.). Foods: 6(94) 1-8.
[25] Grigelmo-Miguel, N., Abadias-Seros, M. and Martin-Belloso, O. (1999). Characterization of low fat high-dietary fiber frankfurters. Meat Science, 52: 247-256.
[26] Chopda, C.A. and Barrett, D.M. (2001). Optimization of guava juice and powder production. Journal of Food Processing and Preservation, 25: 411-417.
[27] Kujala, T.S., Loponen, J.M., Klika, K.D. and Pihlaja, K. (2000). Phenolics and betacyanins in red beetroot (Beta vulgaris) root: distribution and effect of cold storage on the content of total phenolics and three individual compounds. Journal of Agricultural and Food Chemistry, 48(1): 5338-5342.
[28] Mohd-Esa, N., Abdul Kadir, K.K., Amom, Z., and Azlan, A. (2013). Antioxidant activity of white rice, brown rice and germinated brown rice (in vivo and in vitro) and the effects on lipid peroxidation and liver enzymes in hyperlipidaemic rabbits. Food Chemistry, 141: 1306-1312.
[29] Lawless, HT and Heymann, H. (1998). Sensory Evaluation of Food: Principles and Practices. New York, USA.
[30] Lakho, A.B.J., Soomro, A.H. and Hammad, H.H.M. (2017). Effect of pectin on the reducing and non-reducing sugar and total sugar percentage of date jam. Journal of Biology, Agriculture and Healthcare, 7(3): 84-87.
[31] Al-Jassas, F.M., Siddiq, M. and Sogi, D.S. (2015). Antioxidants activity and color evaluation of date fruit of selected cultivars commercially available in the United States. Advances in Chemistry, 567203: 1-5.
[32] Bilgari, F., Alkarkhi, A.F.M. and Easa, A.M. (2008). Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera L.) fruits from Iranian, Food Chemistry, 107: 1636–1641.
[33] Shafiei, M., Karimi, K. and Taherzadeh, M. J. (2010). Palm date fibers: Analysis and enzymatic hydrolysis. International Journal of Molecular Science, 11: 4285-4296.
[34] Manickavasagan, A., Mathew, T.A., Al-Attabi, Z.H. and Al-Zakwani, I.M. (2013). Dates as a substitute for added sugar in traditional foods – A case study with idli. Emirates Journal of Food and Agriculture, 25(11): 899-906.
[35] Makhlouf-Gafsi, I., Krichen, F. Mansour, R.B., Mokni, A., Sila, A., Bougatef, C., Attua, H. and Besbes, S. (2018). Ultrafiltration and thermal processing effects on Maillard reaction products and biological properties of date palm sap syrups (Phoenix dactylifera L.), Food Chemistry, 256(1): 397-404.
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Published
2020-06-30
How to Cite
บัวเนี่ยว ช. ., ทูลธรรม น., บรรเทาพิษ อ. ., เสนปัญจะ อ. ., ภูผิวฟ้า ธ. ., วงษ์ประชุม ก. ., & นิลกำแหง ธ. . (2020). ผลของกระบวนการใช้ความร้อนต่อสมบัติทางเคมีกายภาพและการรับรู้ทางประสาทสัมผัสของอินทผลัมข้นหนืด (THE EFFECT OF THERMAL PROCESSING ON PHYSICOCHEMICAL PROPERTIES AND ORGANOLEPTIC PERCEPTION IN DATE PALM PASTES). Srinakharinwirot University Journal of Sciences and Technology, 12(23, January-June), 26–37. Retrieved from https://ph02.tci-thaijo.org/index.php/swujournal/article/view/241283
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