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A significant quantity of date seeds is being generated annually from palm date industry. This by-product is usually discarded or used as an animal fodder. However, palm dates seeds can be a potential source of nutritious elements and antioxidants which could be used for human consumption in a powder form and decaffeinated coffee-like brew. Hence, the study investigated the thin layer drying characteristics of date seeds at three roasting temperatures (160,180, and 200 ºC) and modelled the changes in color, hardness, total specific grinding energy and the oil extraction yield of date seeds during roasting process. Besides, the study aimed to investigate the influence of roasting temperature and time on the physical and sensory properties of the full fat roasted date seeds powder (RDSP) and defatted roasted date seeds powder (DRDSP). Additionally, the effect of roasting temperature and time on antioxidants, total phenolic contents, quality and sensory attributes of the full fat and defatted brews was investigated. Further, development of predictive models to estimate the properties of both RDSP and DRDSP and the proposed brews, as well as the optimization of the roasting conditions for preparation of the RDSP and DRDSP and brews were conducted. The effects of the storage conditions on the physical and flowability properties of the RDSP and DRDSP as well as the quality and sensory attributes of their brews were studied and the shelf life of the powders and brews by integrating of quality and sensory data was assessed. The study outcomes revealed that the thin layer drying characteristics of date seeds were satisfactorily described by the modified Henderson & Pabis model. While, the color parameters (L*-value and b*-value) and the hardness of the roasted date seeds can be fittingly described by the first-order equation, while a*-value and ΔE were adequately defined by the zero-order model. A decrease in total specific grinding energy and an increase in oil yield were r

C. Howard Sweatt Papers