Functional Ice Cream with Coffee-Related Flavor

In this study, Siwi roasted date seeds (pits) as a by-product of the date factories were used in powder form for ice cream fortification to produce a new product with coffee-like flavor. Also, this product possesses functional, nutritional and health benefits as it contains, minerals, phenolic compounds and possess antioxidant activity. Six ice cream mixes were prepared: plain ice cream without additives (control), five ice cream treatments supplemented with powder of the Nescafé (3%), Coffee (3%) and Roasted Date Seeds Powder (RDSP) with ratio of 3%, 4% and 5%, respectively. The results showed that increasing the added percentage of Roasted Date Seeds Powder (RDSP) to the ice cream mixes leads to an increase in the total solids, fibers, total nitrogen and ash content of the final product. It also increases viscosity, specific gravity, weight per gallon and increase the depression of freezing point of the mixes. The overrun and melting resistance of the final ice cream also increased compared with the control. The sensory evaluation was improved by adding RDSP comparing to control. So in this study, it is recommended to use RDSP as the source of minerals and health-promoting for ice cream making, as it contains bioactive compounds and also gives the ice cream desirable color and coffee-like flavor, but free of caffeine.

Determination of Trihalomethanes in Water Samples Using Headspace Solid-Phase Microextraction Gas Chromatography

The chlorination process is one of the water treatment method used for the disinfection of water. The disinfection by products are trihalomethanes such as chloroform, dichloromethane, dibromochloromethane and bromoform. A headspace solid-phase microextraction method has been developed for determination oftrihalomethanes in water samples. The experimental parameters such as the stirring rate, extraction time, extraction temperature and desorption time were investigated. The linearity, detection limits and percentage recovery were evaluated. The optimum conditions were stirring rate 800 rpm/min, extraction time 6 min, extraction temperature 20 ~C, desorption time 2.5 min and desorption temperature 220 ~C. The detection limits were 0.01 ~g/L and the recoveries were in the range of 86-110 %, The proposed method was successfully applied to determination of THM4 in tap water samples. The THM4 contents were varied depending on the sample sites and the season. The total THM4 contents in cool, summer and rainy season were in the range of 27.58-41.89, 32.06-60.73 and 46.26-69.87 p.g/L, respectively. Confirmation of the detected compounds in water samples were performed by gas chromatograph-mass spectrometer. The mass spectra of the target compounds in water samples is in good agreement with trihalomethanes standard spectra.