A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems

The Potential of Using Bisr Date Powder as a Novel Ingredient in Biscuits Made of Wheat Flour Only or Mixed with Barley

An overproducing date fruit with limited industrial utilization leads to significant waste and losses, especially in the early stage of date maturity known as bisr. This study aimed to investigate the potential use of bisr date powder (BDP) at different concentrations (25%, 50%, and 100%) as a natural sweetener instead of sugar and barley flour as a source of dietary fiber, vitamins, and minerals instead of wheat flour (50%) in biscuit production over storage periods of 7, 14, and 21 days. The analysis revealed that the bisr Al-Khalas powder sample had a moisture content of 11.84%, ash content of 2.30%, and crude fiber content of 10.20%. Additionally, it had a low protein (2.50%) and fat (0.77%) content, with total carbohydrates at 82.59%. The gradual substitution of bisr Al-Khalas in biscuit production resulted in an increased moisture, ash, fat, protein, crude fiber, and iron content, as well as a decrease in total carbohydrate percentage. A chemical analysis of bisr Al-Khalas powder demonstrated high levels of antioxidants, with 248.49 mg gallic acid/g of phenolic compounds, 31.03 mg quercetin/g of flavonoids, and an antioxidant activity ranging from 42.30%, as shown by the DPPH test. The peroxide content was 0.009 mg equivalent/kg. Biscuit samples with different proportions of bisr Al-Khalas showed an improved resistance to oxidation compared to samples without bisr Al-Khalas, with increased resistance as the percentage of replacement increased during storage. Physical properties such as the diameter, height, and spread percentage, as well as organoleptic properties like color, flavor, aroma, and taste, were significantly enhanced with higher levels of bisr Al-Khalas in the mixture. Biscuit samples fortified with 100% pure bisr Al-Khalas powder were found to be less acceptable, while samples with a 25% substitution did not negatively impact sensory properties. In addition, acrylamide and hydroxymethylfurfural (HMF) were not detected in bisr powder and biscuit samples prepared at different concentrations (25%, 50%, and 100%). In conclusion, the study suggests that bisr Al-Khalas powder, an underutilized waste product, has the potential to add value to commercial biscuit production due to its high nutritional value and extended storage period resulting from its potent antioxidant activity.

Invited review: A 2020 perspective on pasture-based dairy systems and products

Grazing pasture is the basis for dairy production systems in regions with temperate climates, such as in Ireland, New Zealand, parts of Australia, the United States, and Europe. Milk and dairy products from cows on pasture-based farms predominantly consuming fresh grazed grass (typically classified as "grass-fed" milk) have been previously shown to possess a different nutrient profile, with potential nutritional benefits, compared with conventional milk derived from total mixed ration. Moreover, pasture-based production systems are considered more environmentally and animal welfare friendly by consumers. As such, there is significant potential for market capitalization on grass-fed dairy products. As competition in this space increases, the regulations of what constitutes as grass-fed vary between different regions of the world. With this in mind, there is a need for clear and independently accredited grass-fed standards, defining the grass-fed criteria for labeling of products as such, subsequently increasing the clarity and confidence for the consumer. This review outlines the numerous effects of pasture production systems on dairy product composition, nutritional profile, and sustainability, and highlights potential future methods for authentication.