Karadeniz, FeryalAtalay, DeryaErge, Hande SelenKaya, SonerIsik, BetulAslanali, Osman2024-09-252024-09-2520240889-15751096-0481https://doi.org/10.1016/j.jfca.2024.105986https://hdl.handle.net/20.500.12491/13492Date fruit filling is a healthy alternative for the food sector due to its beneficial compounds, dietary fibre, minerals and vitamins. It is also widely used in the baking industry as a filling in pastries and biscuits as a sweetener. In the present study, the stability of date fruit filling, as a function of storage time and temperature, was determined. 5-HMF generation and colour changes were monitored at 25, 35 and 45 degree celsius. Results showed that 5-HMF formation increased linearly with an increase in storage time and temperature and followed a zero-order reaction. L* and hue values decreased linearly and also followed a zero-order reaction. In addition, 5-HMF had a negative correlation with L* (r = 0.832-0.863, p < 0.05) and hue values (r = 0.919-0.953; p < 0.05). No fitting model was found for the changes in other CIE colour parameters. Activation energies of 145.39, 56.64 and 71.05 kJ mol-1 were determined for 5-HMF formation, L* and hue values, respectively. Consequently, date fruit fillings stored at 25 C provided a desired result of 5-HMF formation and colour loss compared to fillings stored at 35 and 45 C.eninfo:eu-repo/semantics/closedAccessDate fruit filling5-HMFColourStorageReaction kineticsActivation energyArticle10.1016/j.jfca.2024.1059861272-s2.0-85183297369Q1WOS:001174933300001N/A