Effect of Inclusion of Date Press Cake on Texture, Color, Sensory, Microstructure, and Functional Properties of Date Jam

Date press cake (DPC) is a by-product of the date syrup industry with high content dietary fibers, minerals, and antioxidant compounds. Accordingly, present study aimed to evaluate inclusion DPC on color parameters, texture profile, sensory evaluation, microstructure properties, total phenolics, capacity jam. The was included in preparation jam an increasing level 0, 3, 6, 9, 12% (w/w). results revealed that levels significantly increased hardness, cohesiveness, adhesiveness, chewiness properties increase decreased L* values a*, b*, ?E addition phenolics dose-dependent manner highest value reported contained by 40.02 11.50% compared control, respectively. scanning electron microscopy up 9% resulted surface denser network, homogeneous structure, without cracks pores, indicating improvement morphological properties. evaluation showed prepared had overall acceptability score. This potential use formulation as natural, functional, low-cost ingredient improve jam’s textural capacity, acceptability.