Utilization of Dates to Process Some New Dietary Products (Marshmallow /Sheets)
Abstract: This study is performed to investigate the possibility of producing new dietary products called dates marshmallow and sheets with a new technology. The study has been done to search the evaluation of possibility of maximizing utilization as value-added for dates second degree types to produce natural marshmallow and sheets in both novels, an economical ways. The obtained results revealed that, mixing the juice of dates with fruit juice such as golden berry and Tamaridus indica with ratio 50% led to reduce the content of sucrose, and total sugars. Total phenolic compounds for dates, 50%;Tamaridus indica,50% were the highest one. Flavonoids were the highest value in samples dates (100%) followed by the other. It noticed that, carotenoids recorded the highest content in all samples. Objective testing color measurements; the result explains that, all samples treatments with mixing had lowest inlightness(?L) value. Redness value (??a) which decreased with all samples. However, all treatments including both of controls were observed less in yellowness(???b) value. Physical properties - texture attributes, such as hardness attribute for all samples were the best, but Chewiness for dates,100% anddates,50%; Tamaridus Indica,50% marshmallow were best samples. Date sheets; it could be observed that, total phenol compounds content for samples were less than control. On the other hand, fibers, total acidity and vitC., were close and almost compatible with the control. It could be clearly observed that, treatment of date sheets product (zero time) for the lightness (?L) values was less while that, both of the red (??a), and yellowness(???b) values were more in compered with control by increasing time of storage. Finally, It could be clearly concluded that, second degree types of dates are proper, successful, economic and applicable to produce as a new product marshmallows as well as it can be made in sheets form by heat concentrated drying which it gave an added value for dates that was very well for consumer palatability in general by sensory evaluation.
Publication year 2016
Pages 229-248
Organization Name
Author(s) from ARC
External authors (outside ARC)
    حمدى عبد الجواد شعبان المركز القومى للبحـــوث
Publication Type Journal
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