Effect of the roasting conditions on the physicochemical, quality and sensory attributes of coffee-like powder and brew from defatted palm date seeds

• Main Authors: Ahmed, Mohamed Fikry Mohamed, Yusof, Yus Aniza, Al-Awaadh, Alhussein M., Abdul Rahman, Russly, Chin, Nyuk Ling, Mousa, Esraa, Chang, Lee Sin
• Format: Article
• Language: English
• Published: MDPI 2019
• Online Access: http://psasir.upm.edu.my/id/eprint/15343/1/15343.pdf; http://psasir.upm.edu.my/id/eprint/15343/; https://www.mdpi.com/2304-8158/8/2/61

Developing a bioactive brew is a novel track for revalorization of palm date byproducts. The effect of roasting temperature (160, 180 and 200 °C ) and roasting time (10, 20 and 30 min) on the hardness of the roasted date seeds, moisture content of the defatted roasted date seed powder (DRDSP), bulk...