ArticleFood chemistry: X2024
Upcycling date juice waste: Impact of date press cake on sponge cake quality.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Ultrasound-Assisted Covalent Conjugation of Walnut Albumin with Bound Polyphenols: Structural Modulation and Functional Enhancement.Foods (Basel, Switzerland) · 2026Article
- Construction and characterization of food-grade pickering high internal phase emulsions co-stabilized by β-cyclodextrin and konjac gum.Food chemistry: X · 2026Article
- Applying a novel jujube-based sourdough as starter culture to enhance the flavor complexity and rheological structure of bread.Current research in food science · 2026Article
- Extension of the Shelf Life of Sliced Sponge Cake Through a Combination of Modified Atmosphere and Active Packaging with Hydroxytyrosol and Eugenol.Foods (Basel, Switzerland) · 2025Article
- Valorization of date palm by-productsFood chemistry: X · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Date press cake (DPC) is the main waste stream of date fruit juice extraction. The primary aim of this research was to explore the potential of DPC as a novel food component, using sponge cake as a case study, to upcycle waste from date fruit processing. Thus, different concentrations (0 %, 10 %, 20 %, 30 %, and 40 %) and particle sizes (210 and 500 μm) of DPC were tested on the quality characteristics during storage for 1, 7, and 14 days. While the protein content remained constant, a decrease in particle size was found to increase the fat content from 4.48 % to 5.37 % and decrease the fiber content from 14.35 % to 9.13 %. In addition, the consistency and density of the cake batter increased while increasing the concentrations and decreasing the DPC particle sizes. The height, volume, cohesiveness, and springiness of the cake decreased, and its density, hardness, gumminess, and chewiness increased, by decreasing the DPC particle sizes, the increase in its levels and the storage days.
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Registered trials
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