Optimization and Storage Stability of Milk–Date Beverages Fortified with Sukkari Date Powder
Abstract
:1. Introduction
2. Materials and Methods
2.1. Beverage Preparation
2.2. Experimental Design
2.3. pH
2.4. Total Soluble Solids (TSS)
2.5. Crude Fiber Determination
2.6. Color Change
2.7. Total Phenolic Content (TPC)
2.8. DPPH Inhibition
2.9. Total Bacterial Count (TBC)
2.10. Statistical Analysis
3. Results and Discussion
3.1. Fitting the Model
3.2. pH
3.3. Total Soluble Solids (TSS)
3.4. Color Change
3.5. Crude Fibers
3.6. Total Phenolic Content (TPC)
3.7. Antioxidant (DPPH)
3.8. Total Bacterial Count (TBC)
3.9. Optimization of Beverage Formulation and Storage Conditions
4. Limitations and Further Research Perspectives
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Variables | Level (Code) | |||||
---|---|---|---|---|---|---|
Date powder concentration, % (w/w) (X1) | 0 (−1) | 10 (−0.2) | 15 (0.2) | 20 (0.6) | 25 (1) | |
Storage time, number of days (X2) | 0 (−1) | 2 (−0.6) | 4 (−0.2) | 6 (0.2) | 8 (0.6) | 10 (1) |
Storage temperature, °C (X3) | 1 (−1) | 5 (1) |
Variables | ΔE | TSS | pH | TPC | DPPH | Fibers | TBC |
---|---|---|---|---|---|---|---|
Intercept | |||||||
β0 | 25.82 | 18.46 | 6.77 | 9.36 | 30.38 | 1.32 | 2.18 |
Linear | |||||||
X1 (β1) | 8.51 *** | 6.67 *** | −0.0431 * | 0.5137 *** | 19.73 *** | 1.22 *** | −1.02 *** |
X2 (β2) | 2.54 ** | 0.0164 ns | −0.0489 ** | −0.0684 ns | 11.35 *** | 0.115 * | 1.07 *** |
X3 (β3) | 0.9714 | −0.1065 ns | −0.115 *** | 0.0196 ns | −0.3394 ns | 0.0989 * | 0.8665 *** |
Interaction | |||||||
X1X2 (β12) | −0.2948 ns | −1.38 ** | −0.0463 * | −0.2885 *** | 6.48 ** | −0.0628 ns | −1.11 *** |
X1X3 (β13) | 0.6601 ns | −0.5324 ns | 0.0143 ns | 0.1533 *** | 2.85 ns | 0.0522 ns | −0.0945 ns |
X2X3 (β23) | 0.7289 ns | 1.09 * | −0.1237 *** | 0.0933 * | −2.75 ns | 0.1488 * | −0.0530 ns |
Model F-value | 50.54 | 91.99 | 45.88 | 75.72 | 47.39 | 124.69 | 34.36 |
p-value | 0.0001 | 0.0001 | 0.0001 | 0.0001 | 0.0001 | 0.0001 | 0.0001 |
Mean | 25.67 | 18.34 | 6.78 | 9.39 | 30.04 | 1.3 | 2.13 |
C.V.% | 7.00 | 5.82 | 0.6357 | 1.07 | 15.19 | 12.32 | 19.97 |
Adeq. precision | 17.77 | 25.08 | 22.63 | 25.7 | 21.16 | 25.52 | 16.40 |
R2 | 0.9681 | 0.9822 | 0.9649 | 0.9785 | 0.9660 | 0.9868 | 0.9537 |
Adjusted R2 | 0.9489 | 0.9715 | 0.9439 | 0.9655 | 0.9456 | 0.9789 | 0.9260 |
Predicted R2 | 0.7866 | 0.9303 | 0.8601 | 0.9278 | 0.8226 | 0.9278 | 0.7527 |
Std. dev. | 1.80 | 1.07 | 0.0431 | 0.1006 | 4.56 | 0.1603 | 0.4246 |
F-value (lack of fit) | 4.17 | 303 | 2.72 | 2.38 | 4.65 | 3214 | 2.18 |
p-value (lack of fit) | 0.0714 ns | 0.1243 ns | 0.1483 ns | 0.182 ns | 0.0586 ns | 0.0001 *** | 0.2061 ns |
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Younis, M.; Ahmed, K.A.; Ahmed, I.A.M.; Yehia, H.M.; Abdelkarim, D.O.; Alhamdan, A.; Elfeky, A. Optimization and Storage Stability of Milk–Date Beverages Fortified with Sukkari Date Powder. Processes 2024, 12, 1739. https://doi.org/10.3390/pr12081739
Younis M, Ahmed KA, Ahmed IAM, Yehia HM, Abdelkarim DO, Alhamdan A, Elfeky A. Optimization and Storage Stability of Milk–Date Beverages Fortified with Sukkari Date Powder. Processes. 2024; 12(8):1739. https://doi.org/10.3390/pr12081739
Chicago/Turabian StyleYounis, Mahmoud, Khaled A. Ahmed, Isam A. Mohamed Ahmed, Hany M. Yehia, Diaeldin O. Abdelkarim, Abdulla Alhamdan, and Ahmed Elfeky. 2024. "Optimization and Storage Stability of Milk–Date Beverages Fortified with Sukkari Date Powder" Processes 12, no. 8: 1739. https://doi.org/10.3390/pr12081739