Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds
Developing a bioactive brew is a novel track for revalorization of palm date byproducts.The effect of roasting temperature (160, 180 and 200 °C ) and roasting time (10, 20 and 30 min) nef rune on the hardness of the roasted date seeds, moisture content of the defatted roasted date seed powder (DRDSP), bulk density of the DRDSP, color parameter