Composition characterisation and thermal transition of date pits powders

M. S. Rahman*, S. Kasapis, N. S.Z. Al-Kharusi, I. M. Al-Marhubi, A. J. Khan

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

115 Citations (Scopus)


Thermal analysis was conducted for roasted, unroasted and defatted date pits powder using differential scanning calorimetry (DSC) and modulated differential scanning calorimetry (MDSC). Endothermic events reflected ice and/or lipid melting dependent on the moisture content of the preparation. High solid materials are capable of holding up to 29.4% unfreezeable water in the matrix. Throughout the experimental temperature range (-90 to 80 °C) there was no evidence of glass related processes, a result which could be attributed to extensive low-mobility or crystalline carbohydrate regions in the matrix. The proximate composition and other chemical compositions were also determined in relation to the thermal analysis.

Original languageEnglish
Pages (from-to)1-10
Number of pages10
JournalJournal of Food Engineering
Issue number1
Publication statusPublished - May 2007


  • Date pits
  • Fatty acid
  • Glass transition
  • Thermal transition
  • Unfreezable water

ASJC Scopus subject areas

  • Food Science


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