Coffee began to the part of common breakfast beverages and those who drank it began the day both alert and
energised and there by the quality of their work improved. Natural sources of dietary caffeine include coffee, tea, and
chocolate. Synthetic caffeine is also added to products to enhance their stimulant properties. Coffee still has potential
risks, mostly due to its high caffeine content; it can temporarily raise blood pressure. Women who are pregnant, trying
to become pregnant or breastfeeding need to be cautious about caffeine. High intake of boiled, unfiltered coffee has
been associated with mild increase in cholesterol levels. Dates are consumed as such or in the dried form. The edible
part of date is consumed and the pit is considered as the by-product and waste. The date seed beverage is caffeine free
and has lower amount of total phenolic compounds. The aim of the study was to determine the nutritional
characteristics of the date seed powder and organoleptic evaluation of the developed coffee powder alternative using
date seed powder.The main raw ingredientMazafati date seeds were procured from local market of Changanacherry.
The proximate analysis study of date seed coffee powder was done. Various date seed coffee recipes were formulated.
The organoleptic qualities of developed date seed coffee powder and coffee recipes were analyzed. It was clear that
there are significant differences in proximate composition such as caffeine content, carbohydrate, protein and fat
between developed date seed powder and other commercial coffee powders. The comparison analysis shows that the
commercial coffee powder samples was very high in caffeine content than the date seed coffee powder. All the coffees
were excellent in taste and body sensory attributes and got high score 5.
Mazafati date seeds, Organoleptic evaluation, Caffeine
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