Abstract:
This research explores the development and quality assessment of a beverage using date seed
powder as a caffeine-free alternative to traditional coffee. The production process involves
the extraction of date seed powder and its incorporation into beverage formulation. Various
physicochemical and sensory analysis were conducted to evaluate the quality attributes of
the beverage. There were four treatments, such as T1 (Control) - 10 g coffee powder/100 ml
milk, T2 – 5 g date seed powder/100 ml milk, T3 – 10 g date seed powder/100 ml milk, and
T4 – 15 g date seed powder/100 ml milk. The beverage was prepared using date seed powder,
coffee powder (control), milk, sugar, cardamom, cloves, gelatine and vanilla. The sensory
properties (aroma, taste, colour, texture and overall acceptability) were evaluated using 20
semi-trained panellists under 7-point hedonic scale. The data were analysed using Kruskal
Wallis test. Based on the result found, T3 was the most acceptable treatment. (Average value
of response for taste: 7, colour: 5, texture: 6, aroma: 7, overall acceptability: 7). Proximate
analysis was performed as ash, protein, fat, titratable acidity, pH, total soluble solids and
mineral content (Na, K, Ca). It revealed that mean value for titratable acidity (1.52 -1.31)
decreased while ash (1.4% -1.9%), fat (4.42%- 7.05%), protein (10.42% -12.52%), pH (5.42
-5.85) total soluble solids (10.22 -13.95) and mineral contents were increased with the
concentration of date seed powder. All tests were analysed by ANOVA (α=0.05) and mean
separation was done with Tukey’s studentized test. The study aims to address the increasing
demand for non-caffeinated beverages by utilizing date seeds, an underutilized by-product,
rich in nutritional components. It showed that date seed powder has more nutrients than
coffee and it can be used as a coffee alternative for those who are seeking a caffeine-free
option with added health benefits.
