Vol.:(0123456789) 1 3 Journal of Food Measurement and Characterization https://doi.org/10.1007/s11694-019-00365-4 ORIGINAL PAPER Prediction of the shelf‑life of date seeds brew by integration of acceptability and quality indices Mohammad Fikry 1,2  · Yus Aniza Yusof 1,3  · Alhussein M. Al‑Awaadh 4  · Russly Abdul Rahman 5  · Nyuk Ling Chin 1 Received: 9 June 2019 / Accepted: 26 December 2019 © Springer Science+Business Media, LLC, part of Springer Nature 2020 Abstract 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 signifcantly infuenced by the storage conditions. Descriptive models have been developed for describing the diferent properties and the shelf life of brews. In addition, the brews were microbiologically stable during the predicted shelf life period under diferent storage temperatures and times. Keywords Date seeds · Brew · Storage · Shelf life · Modelling Introduction According to the FAO report in 2016, more than 800 thou- sand tons of date seeds could be produced annually (i.e. considering 10% of the total fruit weight) [1]. This might constitute an environmental problem and require additional handling cost. The non-use of this by-product for human food constitutes a real economic loss because palm date seeds are characterised by their high mineral content, dietary fbres, phenolic compounds, antioxidants, and importantly, are devoid of cafeine [2–6] Interestingly, previous studies reported that the con- sumption of date seeds has many advantages with no nega- tive efects on the health. Virtually, date seeds are ground, extracted and added to the feed of animals and observa- tions suggest they are free from any harmful efects [7], the date seed powder enhanced the growth rate and levels of testosterone in rats [8], as well as its extract reduced the levels of plasma creatinine and urea concentrations and ameliorated gentamicin-induced damage to the proxi- mal tubular regions of the rat kidneys [9], it increased the plasma antioxidant state (vitamin C, E, A and β-carotene) * Mohammad Fikry moh.eltahlawy@fagr.bu.edu.eg * Yus Aniza Yusof yus.aniza@upm.edu.my 1 Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia 2 Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Toukh, Qalyoubia Governorate 13736, Egypt 3 Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 Selangor, Malaysia 4 Department of Agricultural Engineering, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia 5 Department of Food Technology, Faculty of Food Science & Technology, University Putra Malaysia, 43400 Serdang, Selangor, Malaysia