Dear Label_Name,

Greetings! I hope you are well.

I am writing on behalf of an international publishing house, Science and Education Publishing, USA (http://www.sciepub.com).

Science and Education Publishing (SciEP) is a multidisciplinary open access publisher of Journals covering the fields of Science, Technology and Medicine. All SciEP publications are subject to high-quality peer review, editorial and production processes and are freely available online.

Welcome to the April, 2013 edition of SciEP newsletter, providing monthly summaries of articles on science & education related topics of interest to scientist and professionals. The mission of our journals is to provide an open access forum for publishing new findings on issues pertinent to scientific and academic field. We also invite you to submit original research papers, review articles, short reports, or case studies are considered for publication in our Multidisciplinary Journals.

American Journal of Public Health Research
DOI: 10.12691/ajphr-1-1-3

The Implementation of a Tele-Homecare System with Service Oriented Architecture and HL7 Message Transmission Standard
Ching-Sung Wang

American Journal of Medical and Biological Research
DOI: 10.12691/ajmbr-1-1-2

The Influence of Ethanol on Pyruvate Kinases Activity in Vivo, in Vitro, in Silico
Lelevich Sergey Vladimirovich, Khrustalev Vladislav Victorovich, Barkovsky Eugene Victorovich, Shedogubova Tatyana Aleksandrovna

American Journal of Medical Sciences and Medicine
DOI: 10.12691/ajmsm-1-1-1

Clinical and Histological Features in Wegener Granulomatosis
Li Cavoli Gioacchino, Passantino Rita, Bono Luisa, Tortorici Calogera, Ferrantelli Angelo, Giammarresi Carlo, Rotolo Ugo

American Journal of Infectious Diseases and Microbiology
DOI: 10.12691/ajidm-1-1-2

The Curse of Lymphatic Filariasis: Would the Continual Use of Diethylcarbamazine Eliminate this Scourge in Papua New Guinea?
Anne Lanham, Lillian Mwanri

We have released issues of some journals on February 2013.
American Journal of Public Health Research
American Journal of Medical Sciences and Medicine
American Journal of Medical and Biological Research
American Journal of Pharmacological Sciences
American Journal of Clinical Medicine Research
American Journal of Nursing Research
American Journal of Cancer Prevention
American Journal of Medicine Studies
American Journal of Infectious Diseases and Microbiology
American Journal of Cardiovascular Disease Research
American Journal of Biomedical Research
American Journal of Mechanical Engineering
American Journal of Microbiological Research
Journal of Preventive Medicine
American Journal of Food and Nutrition
American Journal of Hypertension Research
American Journal of Sports Science and Medicine
Journal of Cancer Research and Treatment
American Journal of Zoological Research
Journal of Biomedical Engineering and Technology
American Journal of Microbiological Research
Biomedical Science and Engineering

We are pleased to announce that submissions are now being accepted for peer review for all the journals across all our subject areas in SciEP.

Please submit your manuscript via our online submission system:
http://www.sciepub.com/author/signin

To unsubscribe from our mailing list, please click on the following link: unsubscribe

I am looking forward to hearing from you.

Kind regards,

David Rain
Email:join@sciepub.com
Science and Education Publishing (http://www.sciepub.com)

Effects of Date Pit Powder Inclusion on Chemical Composition, Microstructure, Rheological Properties, and Sensory Evaluation of Processed Cheese Block

Abdullah M. Alqattan*, Nashi K. Alqahtani, Salah M. Aleid, Tareq M. Alnemr*

Research & Development Department, Almarai Company, Riyadh, Kingdom of Saudi ArabiaFood and Nutrition Sciences Department, King Faisal University, Alhasa, Kingdom of Saudi Arabia

Abstract: Date pit powder (DPP) as a promising by-product additive from date palm (Phoenix dactylifera L.) was recovered as a novel fat replacer fiber source in processed cheese block type (PCB). Four concentrations of cheese fat replaced by DPP (0, 5, 10, 15, and 20%) in PCB were conducted and its impact on chemical composition, microstructure, rheological and sensory properties was evaluated. The inclusion of DPP was improved the fiber content and texture properties of PCB. The DPP stabilized the cheese hardness, adhesiveness, and springiness with fat replacement in cheese. The microstructure of replaced fat PCB with DPP showed lesser numerous fat globules and has a smooth and homogenous protein embedded and distributed uniformly throughout the cheese structure compared to the control. The replacement of 5% fat in PCB by DPP recorded the closest rated sensorial evaluation comparing with control in all criteria and acceptance scores. Regarding the obtained results, date pit as a novel by-product from dates may have a potential texture property and could enrich fiber content and bioactivity of PCB.

Keywords: dietary fiber enrichment, date pit powder, processed cheese block, fat replacement, processing, microstructure, texture, sensory

Received September 01, 2020; Revised October 03, 2020; Accepted October 12, 2020

Citation: Abdullah M. Alqattan, Nashi K. Alqahtani, Salah M. Aleid, Tareq M. Alnemr, Effects of Date Pit Powder Inclusion on Chemical Composition, Microstructure, Rheological Properties, and Sensory Evaluation of Processed Cheese Block. American Journal of Food and Nutrition, 8 (3). 69-77. January 2020. doi:10.12691/ajfn-8-3-3

1. Introduction

Saudi Arabia considered one of the global leaders in the production of dates. Annual date production in Saudi Arabia was more than 9 million tons [1]. Dates harvested from the farms are processed producing approximately 12-15% of fruit weight according to the date fruit type - as non-edible residues and rich in high-value compounds known as ”pit” [2,3]. Date pits are an odorless and excellent source of fiber than the fleshy parts of the date fruits [4,5]. Also, pits are good source of fiber that can be constituted to provide gelling agents for food industry. Date pit should therefore be explored for economic value in food industry and other sectors such as nutraceutics and pharmaceutics [6,7]. Averages of chemical compositions of date pit as reported in most researches was 7.5% dry matter, 6% moisture, 8.5% protein, 8% fat, 15% crude fiber, 60% carbohydrates and 1.5% Ash [8,9]. Regardless fibers The Date pit have bioactive components such as polyphenols which make it a potential value adding and functionality in food products [10]. The functionality and structural properties of date pit are promising and potential for many value added as for oil contents [11], fibers and bioactive components such as phenolic compounds [12]. On the other hand, date pit potentiality have thermal characteristics [8], antioxidant activities [13,14,15], antiviral activities [16], and nutritional values [10,17]. The functional and constituent features of date pit have also given it promising applications in the field of some food industries. Few studies indicated that date pit enable to be good alternative substitute of dietary fiber in bread enrichment [4], Coffee-substitute in hot beverages [18], Ketchup [19], Stimulant drinks [3], preservative in minced meat and burger [20,21] and jam production [22,23]. The presence of significant amount of fibers, proteins, fats, and carbohydrate content in date pit powder functionally make it potential nutritionally for supporting food products. In addition, odorless, stability, anti-oxidative and higher fiber content makes DPP a good nutraceutical and pharmaceutical ingredient [24,25]. The challenge for the recovery of date pit is to find the appropriate process technologies able to achieve the new functionality without compromising the stability and functionality of the obtained compounds. Therefore, DPP could be appointed as novel natural additive for food use. Incorporation of enormous varieties of non-dairy ingredients into processed cheese has become a research objective to innovate its novel functionality toward texture and health properties [26,27,28]. The necessity of developing the processed cheese industry urges manufacturers either to reduce the price by always searching for cheaper ingredients mainly from plant sources to replace milk fat either totally or partially [29]. Cheese consumers are showing an increasing demand for additives that are healthy and free from chemical additives. Application of DPP as natural additive in cheese was not reported before. To expand date pit applications in cheese it is possible to incorporate in PCB (Kraft type). Heat treatment and tins canning of processed cheese will hypothesized enhance incorporation of date pit into processed cheese. It would diversify the functions and nutritional features of processed cheese through new ingredients provided such as fiber. Therefore, the study aimed to recover the date pit as a high value dates byproduct as novel fat replacer in PCB and evaluation of changes in chemical composition, texture characteristics, microstructure, phenotypic, sensory and microbial characteristics of partially fat replacement processed cheese with DPP.

2. Materials and Methods

2.1. Materials

Standard cheddar cheese (Fat/dry base 55.8 and protein 25.1%), Frozen cheddar cheese (Fat/dry base 54.2 and protein 24.2%), Milk fat butter (81.7% fat, 1.4 SNF) were obtained from Fonterra Inc., New Zealand. Emulsifying salt Joha C Special obtained from BK Giulini, Germany. Antibacterial agent, Nisin (E234) obtained from Danisco, Denmark. Antifungal agent, Potassium sorbate obtained from Nutrinova, Germany. Local khalas type of DPP (Phoenix dactylifera L.) obtained from Al-Ahasa Eastern Province, Saudi Arabia.

2.2. Methods

2.2.1. Preparation and Analysis of Date Pit Powder

Date pit powder was prepared according to [8,10]. Khalas type of date pit were washed, and oven dried at 50°C for 48 hours, crushed, and milled using (Guangzhou Mingyue - China) grinding mill, then sieved into 300 μm filter. Proximate composition of Fat, Protein, Total solids, Moisture, Ash and Total fiber content were determined in triplicate according to AOAC’s official methods [30]. On the other hand, plate count agar medium at 32°C/ 48 hrs. for total viable bacterial count and violet red bile agar medium at 37°C / 24 hrs. for Coliform as well [31]. Nutrient agar medium at 37°C used for aerobic spores forming bacteria count [32]. Potato dextrose agar medium were incubated at 25°C / 5 days for molds and yeasts count [33].

2.2.2. Cheese Ingredients and Experimental Design

Cheddar cheese and other ingredients (Table 1) were used for production of PCB with different percentage of DPP. The four treatments were designed via control treatment mixture by replacement 5, 10, 15, 20% of its cheese mixture butter by DPP.

2.2.3. Preparation of Fat Replaced Processed Cheese Block

Full fat (T₀ treatment), 5% reduced-fat (T₁ treatment), 10% reduced-fat (T₂ treatment), 15% reduced-fat (T3 treatment), and 20% reduced-fat (T₄ treatment) PCB were prepared according to the formulations given in Table 1. Treatment Blends were prepared at 85°C with continuous stirring at 700 rpm for 5 minutes using a 2 kg capacity batch Stephan UMSK05 Cooker as reported by [34]. Following production, cheese blocks were packed in tins and stored at ambient temperature (25±2°C). Samples were for chemical, microbiological, textural and sensorial assessments. Microstructure evaluation was carried out by using scanning electron microscopy.

2.2.4. Chemical Composition and pH

Total nitrogen of DPP (khalas type) used in the present study was detected using the Kjeldahl method [35], factor of 6.25 was used to calculate protein amount. The moisture was determined by oven-drying at 105°C to constant weight [35]. Total fiber content was determined using the method of [36]. Total carbohydrate was calculated by difference of fat, protein and ash contents from the total solids of date pit. Fat replaced cheeses were analyzed for moisture, fat and salt contents according to the methods of [35]. Total protein was determined according to the method described by [37]. Kjeldahl Semi-automized Foss model 8100 Dairy Analyzer (FOSS analytical, Hilleroed, Denmark) was used. Salt content determined by Corning chloride analyzer 926, Spain. The pH was assessed in cheese slurry (20 g of cheese in 20 ml of distilled water) using pH meter (Crison instrument, Spain). Titrable acidity according to [38].

2.2.5. Color measurements

The color of the fat replaced processed cheese block was determined according to Wadhwani and McMahon [39] using Hunter colorimeter Model D2s A-2 (Hunter Assoc. Lab. Inc. Va, USA) following the instruction of the manufacturer [40]. Instrument was standardized using a white tile (top of the scale) and a black tile (bottom of the scale). A specimen of the cheese (flat layer) was placed at the specimen port; the tri-stimulus values of the color namely; L, a and b were measured where: L: value represents darkness from black (0) to white (100), a; value represents color ranging from red (+) to green (-) and b value represents yellow (+) to blue (-).

2.2.6. Texture profile analysis

Texture profile analyses were determined using Brookfield Texture Analyzer (Model CT3 4500, USA). Pre-test speed, Test Speed, Trigger type and deformation were 1.5mm/s, 2mm/s, 2.5g and 5mm respectively. The following parameters were evaluated by Texture profile analysis (TPA) according to the definitions given by the International Dairy Federation [41]. Hardness, is nominated as the force required to attain a given deformation; fracturability is the force at which the material fractures; springiness or elasticity is defined as the rate at which a deformed material goes back to its un-deformed condition after the deforming force is removed and cohesiveness is defined as the quantity simulating the strength of the internal bonds making up the body of the product.

Table 1. Ingredients and experimental design of fat replaced processed cheese block

2.2.7. Cheese Scanning Electron Microscopy

The microstructure of replaced fat PCB (treatments T₁ - T₄), control (T₀) and DPP were evaluated using scanning electron microscopy (JEOL - Japan Electron Optics Laboratory -JSM-6380 LA) for fresh product at ambient temperature. Cheese samples were prepared according to [42]. Cheese cubes 3x3x3 mm were cut from the center portion of cheese fixed in solution consist of (4% formaldehyde, 1% glutaraldehyde) in 0.1 mol/l phosphate buffer solution pH 7.2 at 4°C for 3 h. Cubes were post fixed in osmium Tetra-oxide 2% (v/v) in the same buffer at 4°C for 2 h. Samples were washed in phosphate buffer and dehydrated successively at 4°C through a graded (20, 40, 60, 80, 95%, and 100%) series of ethanol. Cubes were then defatted twice in chloroform for 15 min each and returned to absolute alcohol. Specimens were critical-point dried by CO2. Each dried specimen was fractured to expose the internal structure, mounted on a copper stub and coated with gold up to a thickness of 400 Å in a sputter-coating unit. Resolution 3.0 nm (30kV, WD8mm, SEI), Accelerating voltage 0.5 to 30 kV (53 steps) and Magnification x5 to 300,000 (149 steps) were adjusted.

2.2.8. Sensory Evaluation

Sensorial attributes including appearance, firmness, stickiness, break down, gumminess, smoothness and chewiness were evaluated using a Five-hedonic scale from 1 to 5 as described by [43]. Replaced fat cheeses were assessed independently by a score panel of experienced and trained personnel belong to the staff members of food and nutrition science department, King Faisal University

2.2.9. Statistical Analysis

Statistical analysis were carried out by using complete randomized design according to [44] by SAS software package, version 9.1.3 [45]. Differences between means of treatments tested by DUNCAN test at P< 0.05 were statistically significant.

3. Results and Discussion

3.1. Characterization of Date Pit Powder

The chemical composition of date pit which used shown in Table 2. The study by [46,47] indicated that date pit consist of 80-78% total dietary fiber, 7.1-3.1% moisture, 6.4-2.3% protein, 13.2-0.5% fat and 1.8-0.9% of ash. On the other hand, Platat et al [10]. indicate that date pit (khalas type) contained 5.84% protein, 72.72% total dietary fiber and 7.92% fat [10]. Most of the fibers matched to the insoluble portion [48]. High levels of dietary fiber in various varieties of date pit have encouraged the technical enhancement of it in PCB as functional replacement for fat [45,49].

Table 2. Chemical and microbial analysis of date pit

3.2. Chemical Composition and pH of Fat Replaced PCB Treatments

Table 3 reveals changes in the chemical composition, acidity and pH of fat replaced PCB treatments (T₁, T₂, T₃, T₄) by DPP instead of butter fat added with replacement ratio 5,10,15 and 20 %, respectively comparing with full fat cheese (T0 treatment). pH and acidity not affected by incorporation of DPP in cheese blends on the day of manufacture. All replaced fat PCT moisture content was decreased (P≤ 0.05) compared with control one. Cheese treatments T₂ and T₃ had 3.3 and 3.97% less moisture than control. While T₁ and T₄ recorded 2.6 and 2.48% lower than control. Present results agreed with [43,50], which used rice bran and bulger into processed cheese as fat replacer. El-Assar et al. [26] indicated that lowering in fat using inulin in processed cheese caused to a reduce in moisture per protein ratio. Moreover, the reduction in the moisture/protein ratio in fresh processed cheese sample lead to an increase in pH value. The fat content of T₁, T₂, T₃ and T₄ cheeses were 28, 27.33, 27.0, 26.16 %, respectively, which correlate to fat reduction of approximately 28% in T0 cheese. Although, DPP (18.44% fat) which replaced 5,10,15 and 20% of butter fat in processed cheese (78% fat) did not appear to significantly change fat content of the resultant cheeses. Protein contents of T₁, T₂, T₃ and T₄ were 16.25, 16.53, 16.53 and16.099 via 16.72% for control. This was expected since date pit used in this study contained less protein content (4.86%) compared with butter protein (1.4%). Ash contents of replaced-fat treatments ranged from 4.23 and 4.27%.

Table 3. Chemical composition and pH of fat replaced processed cheese block with date pit powder (n = 3)

3.3. Color Measurements

Color intensities of fat replaced PCB varied and could be described as yellow-brown (Figure 1). Among the full-fat cheese T0 was more yellow in appearance shown the highest b* value (P < 0.05), and lacked redness (i.e., low a* value). The visible appearance of cheese treatments (Figure 1) showed a clear difference compared to the control one. The color gradually shifted as a result of adding pit powder from the yellowing of the control sample to light brown with increasing concentration of DPP. The color intensity of this cheese differed and could be characterized as yellow-brown. Among the full-fat cheese T0 had the most yellow in appearance shown by having the highest b* value (P < 0.05), and lacked redness (i.e., low a* value).

On the other hand, color measurements of fat replaced PCB with DPP illustrated in Table 4 and Expression of color parameters was subjected in CIELAB color space. Statistically significant effect of date pit inclusion in processed cheese as fat replacer was found in all cheese treatments compared with control. With gradual increment of DPP addition L* value found gradual decreasing which were 80.9 for T0 and 64.4 for T4 and that variance shown Significant difference at (p > 0.05). That changes may refer to increment of fiber content which agreed with [51,52].

3.4. Texture Profile Analysis

As results revealed in Table 5, hardness 1,2 (g) for date pit PCB treatments, ranged between 574.3 and 732.6 which lower than control one. DPP addition to PCB decreasing hardness gradually (P≤ 0.05). DPP showed a major water holding capacity (more than 1.5 times its own weight) and a moderate oil holding capacity (OHC) [21]. The moisturizing property may provide a good texture and lowering separation and desiccation during storage, however a rise OHC would support a non-greasy feeling, supporting to stabilize fatty products [53]. According to fiber characteristics, some fibers increasing or decreasing hardness in processed cheese. As results of [54] indicated that Lupine paste cheese analog decreasing penetration and led consequently to be firmer than control and could be due to the high content of protein. As a result of citrus fruits containing pectin cellulose and hemicellulose, they affect the increase in hardness [55]. The structure of the processed cheese became more compact and therefore harder because of water content supplied to a finished product. On the other hand [56] reported that the addition of 5% oat fiber particles to model cheese containing milk fat 51% and canola oil 49% resulted minor increases in hardness. [57] and [58] observed the addition of the tested hydrocolloids decreased product hardness. Matrix plasticisation because of protein hydration, may the reason of that effects. [59] reported that hardness of the fat replacers (corn dextrin and polydextrose) in processed cheese not affected for all treatments. Fat replaced processed cheese with variant starches in amylose and amylopectin ratio showed five-fold increase in hardness via two-fold for amylopectin starch [60] and [61]. And also for fat replaced processed cheese with rice bran revealed increases in hardness [43].

Adhesiveness results of fat replaced PCB treatments with DPP were very close to control one (P < 0.05). It varied between 0.15-0.183 for date pit cheeses via 0.2 for control one. According to Akasha et al. [53] DPP may considered a good emulsifying ingredient, polysaccharides (as glucans, xylans, cellulose, and mannans) associated in date pit proteins enhance functional properties, raise their capability as an emulsifier. [62] reported that addition of 1% acacia, bamboo and potato fiber into processed cheese was the highest adhesiveness value comparing with other treatments. Contrariwise, with using inulin and soy fiber to the processed cheese analogues, [63] and [58] noticed a decrease in adhesiveness. The phase separation may related to decrease of adhesiveness [64]. Reduced-fat cheeses with added bulgur showed significant increases in values for hardness and chewiness, while values for cohesiveness, springiness and gumminess did not significantly differ from those determined for control cheese [50].

Figure 1. Visual appearance of fat replaced processed cheese block with date pit powder

Table 4. Color measurements of fat replaced processed cheese block with date pit powder (n = 3)

Table 5. Rheological measurements of fat replaced processed cheese block with date pit powder (n = 3).

Springiness and cohesiveness values were lower in control treatment than those of other date pit treatments. However, they greatly increased with increasing the added ratio of date pit in the formula of cheese particularly in T1 and T₂. That result of springiness and cohesiveness agreed with Nateghi et al. [57] by using xanthan gum and Awad et al. [54] by using lupine.

3.5. Cheese and Date Pit Powder Microstructure

Cheese casein, fat, minerals, moisture, soluble solutes such as lactose, lactic acid, and salts represents the locative distribution of cheese microstructure (Richoux et al 2008). Replaced fat PCB with DPP of fresh cheese treatments were scanned at previous magnitude at ambient temperature (Figure 2). Date pit particles appeared as polymer matrix composite matched with oat fiber as reported by [18]. It acts as breakers in the microstructure of replaced fat cheese. Microstructure of control treatment (T0) showed spherical voids representing space of fat globules that were extracted during sample preparation. Replaced fat block-type processed cheeses with DPP (T1 - T3) could be described lesser numerous fat globules and as a smooth and homogenous protein were embedded and distributed uniformly throughout the cheese structure as compared with control. It revealed distribution in protein matrix, larger fat globules that were uniformly distributed throughout the cheese structure as compared with date pit-free cheese (T₀). In addition, the surface of protein matrix of T₄ appeared to be coarse and the matrix itself was less distribution and denser compared with T₁-T₃ cheeses. These modifications could be attributed to the emulsification capacity and protein binding ability of date pit. This structure appeared to have low electronic density and might be due to the fiber content of date pit. The microstructural characteristics of date pit-free cheeses made are in agreement with those previously reported for processed cheese [65]. Replaced fat cheese treatments (T₁ - T₄) appeared lower diameters in protein matrix with fat globules compared to fat globules in control (T₀) and distributed unevenly. Noronha et al., [66] report that the resistant starch as fat replacers in cheese absorb water, that exhibited an intensive protein matrix in protein micelle. McMahon et al., [67] reported that the fat replacement may interpose with shrinkage of the protein micelle and reduce the force involved in drive out water from curd Madadlou et al. [68], indicate that Fat globules interrupt the protein chains by giving the desired creamy texture of the product. The fat lowering in cheese create more compaction in the protein matrix, thus increasing its hardness and adhesiveness. Concerning the microscopic screening, it was founded that date pit processed cheese treatment T₂ (5% fat replacement) and T₃ (10% replacement) is more effective on microstructure and in appearance comparing with control one.

Figure 2. Scanning electron micrograph (SEM) of date pit powder. A: 100X; B: 300X; C: 500X; D: 1000 X

Figure 3. Scanning electron micrograph (SEM) of fat replaced processed cheese block with date pit powder (n = 3). A-D: control; E-H: 5% fat replacement; I-L: 10% fat replacement; M-P: 15% fat replacement; Q-T: 20% fat replacement

3.6. Sensory Evaluation

Sensory evaluation of fat replaced PCB with DPP toward appearance, flavor, firmness, stickiness, and break down, gumminess, smoothness, chewiness and Overall acceptances showed in Figure 4. Treatment T₁ (5% fat replacement) was the best rated evaluation in all criteria and differences in appetences scores were not significant. Panelist’s description was highly reflected with color of the fiber in PCB. Due to insoluble particles, despite good texture, it is not rated well for its looks especially with an increase date pit. Sensory evaluation of color confirms the tendency of color variance correlated with date pit addition, measured by instrumental analysis, but it gives an overall judging for color which may explain the significance of sensory values. Schädle et al. [59], indicates that adding fat replacers fibers meeting future demand for low -fat products with appealing sensory features.

Figure 4. Sensory evaluation of fat replaced processed cheese block with date pit powder (n = 3). Values in the same row with different superscripts are significantly different (p ≤ 0.05). T₀: control; T₁: 5% fat replacement; T₂: 10% fat replacement; T₃: 15% fat replacement; T₄: 20 % fat replacement

4. Conclusion

Date pit could be considered as a potential non-cheese ingredient in fat replaced PCB, improving their texture and increasing their fiber content. In general, replacement 5% and 10% of fat replaced PCB by DPP would be the closest to the control. Date pit could have significant potential additive to enrich cheese with fiber with minimum impact on cheese composition, texture, microstructure, and sensorial attributes.

Acknowledgements

The authors acknowledge Almarai Company for Dairy Products, Riyadh, KSA, the Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, and the Deanship of Scientific Research at King Faisal University for their support.

References

[1]   | FAO. Statistical Databases. Food and Agricultural Organization of the United Nation [http://www.fao.org/faostat/en/#rankings/countries_by_commodity]. Accessed date 11/9/2018. 2016.
[2]   | Soliman, S.; Al-Obeed, R.; Harhash, M. Effects of bunch thinning on yield and fruit quality of khalas date palm. Acta. Hortic. 2010, 882, 725-732.
[3]   | Mirghani, M. Processing of date palm kernel (DPK) for production of nutritious drink. Adv. Nat. Appl. Sci. 2012, 6, 575-582.
[4]   | Almana, H.; Mahmoud, R. Palm date seeds as an alternative source of dietary fiber in Saudi bread. Ecol. Food Nutr. 1994, 32, 261-270.
[5]   | Hussein, A.; Alhadrami, G.; Khalil, Y. The use of dates and date pits in broiler starter and finisher diets. Bioresour. Technol. 1998, 66, 219-223.
[6]   | Viscione, L. Fiber-enriched beverages. In Fiber-Rich and Wholegrain Foods, Delcour, J.A., Poutanen, K., Eds. Woodhead Publishing Limited: Oxford, UK, 2013; Vol. 15, pp. 369 -388.
[7]   | Scott-Thomas, C. Food waste ‘one of the great paradoxes of our times’ [http://www.foodnavigator.com]. https://www.foodnavigator.com/Article/2013/10/17/Food-waste- one-of-the-great-paradoxes-of-our-times. Accessed date 11/9/2018. Availabe online: (accessed on).
[8]   | Suresh, S.; Guizani, N.; Al-Ruzeiki, M.; Al-Hadhrami, A.; Al-Dohani, H.; Al-Kindi, I.; Rahman, M.S. Thermal characteristics, chemical composition and polyphenol contents of date-pits powder. J. Food Eng. 2013, 119, 668-679.
[9]   | Vinita; Darshan, P. Proximate and sugars composition of seeds of four date palm (Phoenix dactylifera L.) cultivars grown in Haryana, India. Int. J. Chem. Stud. 2018, 6, 362-364.
[10]   | Platat, C.; Habib, H.; Al Maqbali, F.; Jaber, N.; Ibrahim, W. Identification of date seeds varieties patterns to optimize nutritional benefits of date seeds. J. Nutr. Food Sci. S. 2014, 8, 2.
[11]   | Golshan Tafti, A.; Solaimani Dahdivan, N.; Yasini Ardakani, S. Physicochemical properties and applications of date seed and its oil. Int. Food Res. J. 2017, 24, 1399-1406.
[12]   | Ghnimi, S.; Umer, S.; Karim, A.; Kamal-Eldin, A. Date fruit (Phoenix dactylifera L.): An underutilized food seeking industrial valorization. NFS J. 2017, 6, 1-10.
[13]   | Ambigaipalan, P.; Shahidi, F. Antioxidant potential of date (Phoenix dactylifera L.) seed protein hydrolysates and carnosine in food and biological systems. J. Agric. Food Chem. 2015, 63, 864-871.
[14]   | Shahidi, F.; Brown, J.A. Carotenoid pigments in seafoods and aquaculture. Critical Reveiws in Food Science 1998, 38, 1-67.
[15]   | El-Rahman, S.; Al-Mulhem, S. Characteristic analysis, antioxidant components and antioxidant activity of date fruits, Date seeds and palm shell. Clin. Med. Case Rep. 2017, 1, 1-5.
[16]   | Jassim, S.A.; Naji, M.A. In vitro evaluation of the antiviral activity of an extract of date palm (Phoenix dactylifera L.) pits on a Pseudomonas phage. Evid. Based Complementary Altern. Med. 2010, 7, 57-62.
[17]   | Habib, H.; Othman, A.; Al-Marzooqi, S.; Al-Bawardi, A.; Pathan, J.Y.; Hilary, S.; Souka, U.; Al-Hammadi, S.; Ibrahim, W.; Platat, C. The antioxidant activity of date seed: preliminary results of a preclinical in vivo study. Emir. J. Food Agr. 2017, 29, 822-832.
[18]   | Rahman, M.; Kasapis, S.; Al-Kharusi, N.; Al-Marhubi, I.; Khan, A. Composition characterisation and thermal transition of date pits powders. J. Food Eng. 2007, 80, 1-10.
[19]   | Alqahtani, N.K. Physico-chemical and sensorial properties of ketchup enriched with khalas date pits powder. Sci. J. King Faisal Univ. (Basic and Applied Sciences) 2019.
[20]   | Amany, M.M.B.; Shaker, M.A.; Abeer, A.K. Antioxidant activities of date pits in a model meat system. Int. Food Res. J. 2012, 19, 223-227.
[21]   | Sayas-Barberá, E.; Martín-Sánchez, A.M.; Cherif, S.; Ben-Abda, J.; Pérez-Álvarez, J.Á. Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers. Foods 2020, 9, 102.
[22]   | Sedra, M. Development of new Moroccan selected date palm varieties resistant to bayoud and of good fruit quality. In Date Palm Biotechnology, Springer: 2011; pp. 513-531.
[23]   | Alqahtani, N.K. Effects of Replacing Pectin with Date Pits Powder in Strawberry Jam Formulation. Sci. J. King Faisal Univ. (Basic and Applied Sciences) 2020 21, 135-147.
[24]   | Metoui, M.; Essid, A.; Bouzoumita, A.; Ferchichi, A. Chemical Composition, Antioxidant and Antibacterial Activity of Tunisian Date Palm Seed. Pol J Environ Stud 2019, 28.
[25]   | Al-Thubiani, A.S.; Khan, M.S.A. The prebiotic properties of date palm (Phoenix dactylifera L.) seeds in stimulating probiotic Lactobacillus. J. Pure Appl. Microbiol. 2017, 11, 1675-1686.
[26]   | El-Assar, M.A.; Abou-Dawood, S.A.; Sakr, S.S.; Younis, N.M. Low-fat processed cheese spread with added inulin: Its physicochemical, rheological and sensory characteristics. Int. J. Dairy Sci. 2019, 14, 12-20.
[27]   | Giri, A.; Kanawjia, S.K.; Pothuraju, R.; Kapila, S. Effect of inulin incorporated processed cheese spread on lipid profile of blood serum and liver in rats. Dairy Sci. Technol. 2015, 95, 135-149.
[28]   | Solhi, P.; Azadmard-Damirchi, S.; Hesari, J.; Hamishehkar, H. Production of the processed cheese containing tomato powder and evaluation of its rheological, chemical and sensory characteristics. Journal of Food Science and Technology 2020, 57, 2198-2205.
[29]   | Fox, P.F.; Guinee, T.P.; Cogan, T.M.; McSweeney, P.L. Processed cheese and substitute/imitation cheese products. In Fundamentals of cheese science, Springer: Germany, 2017; pp. 589-627.
[30]   | AOAC. Official Methods of Analysis of AOAC International, 18th ed; Associaton of Official Analytical Chemists AOAC: Washington, DC, USA, 2007.
[31]   | Palmas, F.; Cosentino, S.; Fadda, M.E.; Deplano, M.; Mascia, V. Microbial characteristics of Pecorino processed cheese spreads. Le Lait 1999, 79, 607-613.
[32]   | Harrigan, W.F.; McCance, M.E. Laboratory Methods in Microbiology; Academic press: London and New York, USA, 1976.
[33]   | Wehr., M.; Frank, J.F. Tests for groups of microorganisms; American Public Health Association: NW, Washington, DC, USA, 2004; pp. 242-245.
[34]   | Kosikowski, F.V. Processed cheese and related types. In Fermented Milk Foods, F.V., K., associates, Eds. Brookdontale: New York. Second edition, 1982; pp. 382-406.
[35]   | AOAC. Official Methods of Analysis. 16th ed.; Association of Official Analytical Chemists. Inc: Arlington, Virginia, USA, 1995.
[36]   | Dubois, M.; Gilles, K.A.; Hamilton, J.K.; Rebers, P.t.; Smith, F. Colorimetric method for determination of sugars and related substances. Anal. Chem. 1956, 28, 350-356.
[37]   | International Dairy Federation. Determination of nitrogen content by Kjeldahl method. Standard B20; International Dairy Federation: Brussels, Belgium, 1993.
[38]   | Suzanne, S.; Elsen, N. Food Analysis, fifth edtion; Springer International, 2017.
[39]   | Wadhwani, R.; McMahon, D. Color of low-fat cheese influences flavor perception and consumer liking. J. Dairy Sci. 2012, 95, 2336-2346.
[40]   | Hunter Association Lab Inc. Hunter Colorimeter Introduction manual; Hunter Lab Inc. Fairfax: VA, USA, 1976.
[41]   | International Dairy Federation. Rheological and fracture properties of cheeses. Bulletin No. 268; International Dairy Federation: Brussels, Belgium, 1991.
[42]   | Lee, Y.; Marshall, R. Microstructure and texture of process cheese, milk curds, and caseinate curds containing native or boiled soy proteins. J Dairy Sci 1981, 64, 2311-2317.
[43]   | El-Shibiny, S.; Abd El-Gawad, M.A.; Assem, F.M.; Seleet, F.L.; Abou Dawood, S.A.; Elaaser, M. Preparation, composition and microbiological and rheological properties of functional processed cheese supplemented with rice bran. J. Appl. Sci. Res. 2013, 9, 4927-4934.
[44]   | Steel, R.G.; Torrie, J.H. Principles and procedures of statistics 2nd ed; McGraw Hill: New York, U.S.A, 1980.
[45]   | SAS. SAS Technical Report AS/STAT Software: Changes and Enhancements User’s Guide, 2, Version 9.1.3, Fourth Edition, Cary, NC: SAS Institute, Inc. 2007.
[46]   | Al-Farsi, M.; Morris, A.; Baron, M. Functional properties of Omani dates (Phoenix dactylifera L.). ISHS Acta Hortic. 2007, 736, 479-487.
[47]   | Mohamed, R.M.; Fageer, A.S.; Eltayeb, M.M.; Mohamed Ahmed, I.A. Chemical composition, antioxidant capacity, and mineral extractability of S udanese date palm (P hoenix dactylifera L.) fruits. Food Sci. Nutr. 2014, 2, 478-489.
[48]   | Ghnimi, S.U., S.; Karim, A.; Kamal-Eldin, A. Date fruit (Phoenix dactylifera L.): An underutilized food seeking industrial valorization. NFS J. 2017, 6, 1-10.
[49]   | Essa, R.Y.; Elsebaie, E. Effect of using date pits powder as a fat replacer and anti-oxidative agent on beef burger quality. J. Food Dairy Sci. Mansoura Univ. 2018, 9, 91-96.
[50]   | El Sayed Aly, K.E.S.; El Dakhakhny, E.; Kheadr, E. The use of bulgur in the production of reduced-fat and substituted block-type processed cheeses. J. Appl. Sci. Res. 2017, 13, 17-30.
[51]   | McLaren, K. XIII—The development of the CIE 1976 (L* a* b*) uniform colour space and colour‐difference formula. J. Soc. Dye. Colour. 1976, 92, 338-341.
[52]   | Vázquez-Ovando, A.; Rosado-Rubio, G.; Chel-Guerrero, L.; Betancur-Ancona, D. Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.). LWT Food Sci. Technol. 2009, 42, 168-173.
[53]   | Akasha, I.; Campbell, L.; Lonchamp, J.; Euston, S.R. The major proteins of the seed of the fruit of the date palm (Phoenix dactylifera L.): Characterisation and emulsifying properties. Food Chem. 2016, 197, 799-806.
[54]   | Awad, R.A.; Salama, W.M.; Farahat, A.M. Effect of lupine as cheese base substitution on technological and nutritional properties of processed cheese analogue. Acta Sci. Pol. Technol. Aliment. 2014, 13, 55-64.
[55]   | Wen, L.-F.; Chang, K.; Brown, G.; Gallaher, D. Isolation and characterization of hemicellulose and cellulose from sugar beet pulp. J. Food Sci. 1988, 53, 826-829.
[56]   | Ramel, P.R.; Marangoni, A.G. Processed cheese as a polymer matrix composite: A particle toolkit for the replacement of milk fat with canola oil in processed cheese. Food Res. Int. 2018, 107, 110-118.
[57]   | Nateghi, L.; Roohinejad, S.; Totosaus, A.; Mirhosseini, H.; Shuhaimi, M.; Meimandipour, A.; Omidizadeh, A.; Abd-Manap, M.Y. Optimization of textural properties and formulation of reduced fat Cheddar cheeses containing fat replacers. J. Food Agr. Envir. 2012, 10, 46-54.
[58]   | Sołowiej, B.; Glibowski, P.; Muszyński, S.; Wydrych, J.; Gawron, A.; Jeliński, T. The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers. Food Hydrocolloids 2015, 44, 1-11.
[59]   | Schädle, C.N.; Eisner, P.; Bader-Mittermaier, S. The combined effects of different fat replacers and rennet casein on the properties of reduced-fat processed cheese. J Dairy Sci 2020, 103, 3980-3993.
[60]   | Gampala, P.; Brennan, C.S. Potential starch utilisation in a model processed cheese system. Starch‐Stärke 2008, 60, 685-689.
[61]   | Sołowiej, B.; Dylewska, A.; Kowalczyk, D.; Sujka, M.; Tomczyńska-Mleko, M.; Mleko, S. The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues. Eur. Food Res. Technol. 2016, 242, 1577-1585.
[62]   | Szafrańska, J.O.; Sołowiej, B.G. Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces. International Journal of Food Science & Technology 2020, 55, 1971-1979.
[63]   | Alnemr, T.; Basioni, A.; Hassn, A.; Alghanam, M. Effect of synergized filler as protein base substitution and replacer on technological properties of low-fat spreadable processed cheese analogue. J. Dairy Vet. Anim. Res. 2015, 2, 182-189.
[64]   | Kiziloz, M.B.; Cumhur, O.; Kilic, M. Development of the structure of an imitation cheese with low protein content. Food hydrocolloids 2009, 23, 1596-1601.
[65]   | Cunha, C.R.; Dias, A.I.; Viotto, W.H. Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat. Food Res. Int. 2010, 43, 723-729.
[66]   | Noronha, N.; Duggan, E.; Ziegler, G.R.; O’Riordan, E.; O’Sullivan, M. Inclusion of starch in imitation cheese: Its influence on water mobility and cheese functionality. Food Hydrocolloids 2008, 22, 1612-1621.
[67]   | McMahon, D.J.; Paulson, B.; Oberg, C. Influence of calcium, pH, and moisture on protein matrix structure and functionality in direct-acidified nonfat Mozzarella cheese. J Dairy Sci 2005, 88, 3754-3763.
[68]   | Madadlou, A.; Khosroshahi, A.; Mousavi, M. Rheology, microstructure, and functionality of low-fat Iranian white cheese made with different concentrations of rennet. J Dairy Sci 2005, 88, 3052-3062.