World Journal of Environmental Biosciences
World Journal of Environmental Biosciences
2020 Volume 9 Issue 2

Utilization From Date Seeds as A By-Product Low-Cost to Prepare Beverage Cappuccino and The Latte Less Caffeine

Eman Hassan Ahmed Algarni

This article provided information on the nutritional, mineral content, antioxidant activity and quantity, and functional constituents of dates (Phoenix dactylifera L.) seeds powder. Moreover, the date seeds as a low-cost by-product were used to prepare cappuccino and the latte-less caffeine. The results observed that the date seeds powder was a source of dietary fibers fraction, minerals such as potassium, sodium, and calcium, and a high quantity of total phenol and flavonoid compounds and also, a natural antioxidant. The HPLC analysis of flavonoid compounds fractionated from the date seeds powder found apigenin, kaempferol, quercetin, luteolin, and rutin as major flavonoid compounds. The phenol content was particularly enriched in p-coumaric, gallic, resorcinol, pyrogallol, ferulic, and chlorogenic acids. The sensory evaluation for the beverages cappuccino and latte were prepared with date seeds powder at a different level from date seeds powder in Nescafe as a control sample. The results reported that the beverage cappuccino and latte give the best acceptability up to  50% when adding date seeds.  From the results, it could be concluded that the date seeds as a by-product will be used for human food and the beverage may be due to the date seeds contain high amounts of minerals content, dietary fibers, natural antioxidants, and importantly, are free from caffeine. It could be recommended that the prepared beverage cappuccino and the latte with up to 50% date seeds powder had acceptability through the sensory evaluation.

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