Prediction of the shelf-life of date seeds brew by integration of acceptability and quality indices
The storage shelf life of brews has become progressively important in recent years for the beverage’s manufacturers. The objectives of this study were to investigate the proximate composition and mineral contents of the proposed roasted date seeds powders, to model the kinetic changes in the propert...
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Veröffentlicht in: | Journal of food measurement & characterization 2020-06, Vol.14 (3), p.1158-1171 |
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creator | Fikry, Mohammad Yusof, Yus Aniza Al-Awaadh, Alhussein M. Rahman, Russly Abdul Chin, Nyuk Ling |
description | The storage shelf life of brews has become progressively important in recent years for the beverage’s manufacturers. The objectives of this study were to investigate the proximate composition and mineral contents of the proposed roasted date seeds powders, to model the kinetic changes in the properties of the brews during storage and to establish a predictive model for forecasting the shelf life by integration of consumer acceptability and quality attributes of the brews. Foremost, the chemical composition and mineral content analysis of both full fat and low-fat powders were investigated using the standard methods. The brews were prepared using hot water and then stored up to 30 days at 4, 25, 38 °C. Samples of brews were taken initially and after 2, 4, 6, 12, 18, 24 and 30 days for conducting pH measurement and sensory evaluation. Kinetic modelling for the properties were conducted by applying the nonlinear regression technique. Besides, the shelf life of the brews was predicted by integration of the acceptability and quality indicators. The results revealed that pH, H
3
O
+
and sensory attributes of the brews were significantly influenced by the storage conditions. Descriptive models have been developed for describing the different properties and the shelf life of brews. In addition, the brews were microbiologically stable during the predicted shelf life period under different storage temperatures and times. |
doi_str_mv | 10.1007/s11694-019-00365-4 |
format | Article |
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3
O
+
and sensory attributes of the brews were significantly influenced by the storage conditions. Descriptive models have been developed for describing the different properties and the shelf life of brews. In addition, the brews were microbiologically stable during the predicted shelf life period under different storage temperatures and times.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-019-00365-4</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Acceptability ; Chemical composition ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Content analysis ; Engineering ; Food Science ; Integration ; Original Paper ; pH effects ; Prediction models ; Properties (attributes) ; Quality management ; Regression analysis ; Seeds ; Sensory evaluation ; Sensory perception ; Sensory properties ; Shelf life ; Storage ; Storage conditions</subject><ispartof>Journal of food measurement & characterization, 2020-06, Vol.14 (3), p.1158-1171</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2020</rights><rights>Springer Science+Business Media, LLC, part of Springer Nature 2020.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c363t-e92e63263d81ec157bf2e0e39d626eeef08d515849e84aa81d402d575785ee603</citedby><cites>FETCH-LOGICAL-c363t-e92e63263d81ec157bf2e0e39d626eeef08d515849e84aa81d402d575785ee603</cites><orcidid>0000-0002-8522-4489</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-019-00365-4$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-019-00365-4$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Fikry, Mohammad</creatorcontrib><creatorcontrib>Yusof, Yus Aniza</creatorcontrib><creatorcontrib>Al-Awaadh, Alhussein M.</creatorcontrib><creatorcontrib>Rahman, Russly Abdul</creatorcontrib><creatorcontrib>Chin, Nyuk Ling</creatorcontrib><title>Prediction of the shelf-life of date seeds brew by integration of acceptability and quality indices</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>The storage shelf life of brews has become progressively important in recent years for the beverage’s manufacturers. The objectives of this study were to investigate the proximate composition and mineral contents of the proposed roasted date seeds powders, to model the kinetic changes in the properties of the brews during storage and to establish a predictive model for forecasting the shelf life by integration of consumer acceptability and quality attributes of the brews. Foremost, the chemical composition and mineral content analysis of both full fat and low-fat powders were investigated using the standard methods. The brews were prepared using hot water and then stored up to 30 days at 4, 25, 38 °C. Samples of brews were taken initially and after 2, 4, 6, 12, 18, 24 and 30 days for conducting pH measurement and sensory evaluation. Kinetic modelling for the properties were conducted by applying the nonlinear regression technique. Besides, the shelf life of the brews was predicted by integration of the acceptability and quality indicators. The results revealed that pH, H
3
O
+
and sensory attributes of the brews were significantly influenced by the storage conditions. Descriptive models have been developed for describing the different properties and the shelf life of brews. In addition, the brews were microbiologically stable during the predicted shelf life period under different storage temperatures and times.</description><subject>Acceptability</subject><subject>Chemical composition</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Content analysis</subject><subject>Engineering</subject><subject>Food Science</subject><subject>Integration</subject><subject>Original Paper</subject><subject>pH effects</subject><subject>Prediction models</subject><subject>Properties (attributes)</subject><subject>Quality management</subject><subject>Regression analysis</subject><subject>Seeds</subject><subject>Sensory evaluation</subject><subject>Sensory perception</subject><subject>Sensory properties</subject><subject>Shelf life</subject><subject>Storage</subject><subject>Storage conditions</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kEtPwzAQhC0EElXpH-BkibPBaztOckQVj0qV4ABny4k3rauQtLYr1H9P2vC4cdrRamZW-xFyDfwWOM_vIoAuFeNQMs6lzpg6IxMBpWQKpDr_1UJfklmMG845QK6UlhNSvwZ0vk6-72jf0LRGGtfYNqz1DR43zqZhhegirQJ-0upAfZdwFexPxtY1bpOtfOvTgdrO0d3enrTvhmqMV-SisW3E2feckvfHh7f5M1u-PC3m90tWSy0Tw1KglkJLVwDWkOVVI5CjLJ0WGhEbXrgMskKVWChrC3CKC5flWV5kiJrLKbkZe7eh3-0xJrPp96EbThohy-HdHJQaXGJ01aGPMWBjtsF_2HAwwM2Rpxl5moGnOfE0x5AcQ3EwdysMf9X_pL4A09F4Ig</recordid><startdate>20200601</startdate><enddate>20200601</enddate><creator>Fikry, Mohammad</creator><creator>Yusof, Yus Aniza</creator><creator>Al-Awaadh, Alhussein M.</creator><creator>Rahman, Russly Abdul</creator><creator>Chin, Nyuk Ling</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0002-8522-4489</orcidid></search><sort><creationdate>20200601</creationdate><title>Prediction of the shelf-life of date seeds brew by integration of acceptability and quality indices</title><author>Fikry, Mohammad ; 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The objectives of this study were to investigate the proximate composition and mineral contents of the proposed roasted date seeds powders, to model the kinetic changes in the properties of the brews during storage and to establish a predictive model for forecasting the shelf life by integration of consumer acceptability and quality attributes of the brews. Foremost, the chemical composition and mineral content analysis of both full fat and low-fat powders were investigated using the standard methods. The brews were prepared using hot water and then stored up to 30 days at 4, 25, 38 °C. Samples of brews were taken initially and after 2, 4, 6, 12, 18, 24 and 30 days for conducting pH measurement and sensory evaluation. Kinetic modelling for the properties were conducted by applying the nonlinear regression technique. Besides, the shelf life of the brews was predicted by integration of the acceptability and quality indicators. The results revealed that pH, H
3
O
+
and sensory attributes of the brews were significantly influenced by the storage conditions. Descriptive models have been developed for describing the different properties and the shelf life of brews. In addition, the brews were microbiologically stable during the predicted shelf life period under different storage temperatures and times.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-019-00365-4</doi><tpages>14</tpages><orcidid>https://orcid.org/0000-0002-8522-4489</orcidid><oa>free_for_read</oa></addata></record> |
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subjects | Acceptability Chemical composition Chemistry Chemistry and Materials Science Chemistry/Food Science Content analysis Engineering Food Science Integration Original Paper pH effects Prediction models Properties (attributes) Quality management Regression analysis Seeds Sensory evaluation Sensory perception Sensory properties Shelf life Storage Storage conditions |
title | Prediction of the shelf-life of date seeds brew by integration of acceptability and quality indices |
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