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

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.