Comparative study of innovative blends prepared by fortification of date powder to alleviate child malnutrition (original) (raw)
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Production and evaluation of date powder
International Journal of Food Science, Nutrition Health and Family Studies, 2021
This study was carried out to produce date powder from Tamr El Wadi and El Sakkoti varieties at tamr stage, which is low moisture content, rich in sugars and minerals. Pretreatments and drying methods were studied on the physical, chemical, sensory, properties and quality of products. Results indicated that the best additions starch were 30% for date paste methods and the 20% for cooling methods regardless date type or drying methods. Results indicated that additions of starch to dates before drying reached moisture content to˂ 6.5% of date powders and drying time to˂8 hours. Results indicated that cooled and crushed dates then additions of starch20% to dates before drying had good quality of physical phytochemical, chemical and sensory properties of products regardless date type or drying methods.
Functional Foods in Health and Disease 2023, 2023
Background: Dates are recognized as a rich source of nutrients, so they are considered a complementary food element positioning them as functional food for athletes. Energy balls are nutritious snack foods that people, individuals and athletes enjoy. They are a source of natural sugars, fibers and proteins that are nutritionally balanced. Food supplements consist of protein, fats, vitamins, minerals and carbohydrates. Objective: enrichment some food products, especially energy-rich balls for athletes that made from dates as a main component for it. Materials and Methods: Date fruits from five cultivars (Dekel Nour, Barhi, zahdi, khlas, sukari) were collected from the orchards of Baghdad Governorate. The fruits were cleaned and dried in an oven at a temperature of 45 ° C until dryn, then the fruits were ground by means of a grinder. The ground forms were kept in sealed glass containers at a laboratory temperature of 20-25 °C until use. Results: Variability in contents was observed across the different cultivars, with the highest percentage of total sugars, amounting to 86.70%, being recorded in Barhi dates. Conversely, the lowest sugar percentage was found in date meat, measuring at 69.20%. The fruits recorded the highest moisture percentage with a value of 30.01%. The mineral composition showed that P was the predominant mineral, followed in descending order by Mg, Ca, and proteins. The protein content ranged from 2.14 to 3.20%, while crude fat ranged from (0.15-0.44) %. Moisture content in date varieties with early ripening time was between low and high values of 10% to 30%. The comprehensive nutritional profile encompassed minerals and numerous vitamins, most notably B vitamins. Carbohydrates constitute 70% of the date's composition, including fructose and glucose. Additionally, dates are rich in calcium, magnesium, selenium, copper, phosphorous, potassium, zinc, sulfur, cobalt, fluorine, and manganese. Lately, interest in dates has increased because of their health importance, catalyzing the development of food products. Keywords: Dates, active substances, chemical compounds, functional foods, oat, nuts
Evaluation of date-feed ingredients mixes
Animal Feed Science and Technology, 1999
Pitted dates (dates after pits removal) were mixed separately in a semi-liquid form with two feeds (yellow maize and wheat bran) then dried and ground. Each ingredient was mixed with the dates at 11 ratios (50 : 50, 55 : 45, 60 : 40, 65 : 35, 70 : 30, 75 : 25, 80 : 20, 85 : 15, 90 : 10, 95 : 5 and 100 : 00). All mixes were kept at room temperature (24 AE 28C) for three months. Then, chemical (proximate analysis), physical (pasting time and temperature, and maximum viscosity) and microbial (number of fungi per gramme) analysis were performed. The quality of each ingredient was found to improve with increasing level of pitted dates in terms of keeping quality and binding ability. In addition, proximate composition (crude protein, crude fat and total ash) reflected the proportion of each ingredient (yellow maize or wheat bran), their composition and the mixing level. Finally, the number of fungi per gramme was reduced as the level of dates was increased. # 0377-8401/99/$ ± see front matter # 1999 Elsevier Science B.V. All rights reserved. PII: S 0 3 7 7 -8 4 0 1 ( 9 9 ) 0 0 0 9 1 -7
Asian Food Science Journal, 2023
The aim of this study was to formulate highly nutritious infant foods. The nutritional quality of a complementary porridge based on pearl millet, orange-fleshed sweet potato, dates and mixed with Moringa leaf powder was assessed using standard methods. A total of 7 formulations were produced, with compositional proportions calculated on the basis of recommended daily allowances (RDAs) for children aged 1-2 years. The linear regression method was used to combine the samples into different formulations to meet FAO/WHO/UNICEF requirements. The results obtained revealed that the nutritional composition of the flour on a dry weight basis was as follows: crude fiber: 2.6-3.3 g/100g, ash: 1.9-2.13 g/100g, crude fat: 0.66-1.38 g/100g, crude protein: 8.34-11.07 g/100g, carbohydrates: 73-77 g/100g and 346-352 g/100g energy. Iron, zinc and calcium contents Original Research Article
Integrity Research Journals, 2022
This study was carried out to evaluate the nutritional composition and acceptability of powdered ogi enriched with date palm fruits. Ogi is a fermented slurry made with maize. Ogi enriched with date palm fruits was formulated in order to develop a nutrient dense product and an alternative to the available products, by increasing the usage of these crop materials. The prepared powdered ogi (POD) was enriched with the inclusion of different proportions of powdered dates (0, 5, 10 and 15%, which were labeled control, POD1, POD2 and POD3 respectively). Proximate analysis and sensory evaluation were then carried out on the samples. The results showed that there was a significant difference (p< 0.05) in the proximate composition of the enriched ogi samples, with sample POD3 having relatively higher values for ash (12.07%) and crude fibre (3.51%) when compared to the control. From the result of the mineral analysis, the concentration of minerals (Na, K, Fe, and P) increased significantly (p<0.05) with increasing level of dates, with POD3 having the highest concentration of P (768.16 ppm), K (728.00 ppm) and Fe (127.00 ppm). POD2 had a significantly high (p<0.05) concentration of Na (146.00 ppm). The sensory properties of the samples were generally liked by the panelist, but the overall acceptability of POD3 was highly rated and preferred. This study revealed that the enriched samples were nutrient dense and therefore recommended for homes to alleviate hidden hunger.
A review on the nutritional content, functional properties and medicinal potential of dates
2015
This review article emphasizes on the nutritional and functional constituents of dates. Dates are found to be rich in carbohydrates (44-88%), mainly glucose and fructose, but low in proteins (2.3-5.6%) and fats (0.2-0.5%). These are also a good source of vitamin B complex, dietary fiber, minerals, phenolics, carotenoids and antioxidants. Due to these important functional compounds, dates exhibit various health benefits by preventing various diseases. Keeping in view the detailed information on nutritional and health promoting components, dates may be considered as an almost ideal food, providing a wide range of essential nutrients and potential health benefits.
International Journal of Chemical Studies, 2018
The present investigation was made with an attempt to develop a good quality milk shake by incorporating date and jaggery at different levels. The levels of date pulp were 5, 10, 15 percent and jaggery at the rate 4, 5, 6 per cent of milk. The data collected on different aspect were tabulated and analysed statistically with the methods of analysis of various and critical difference. Milk shake was made from buffalo milk having 6.10 per cent fat and per cent SNF. Physico–chemical analysis was carried out to ascertain the extent of variation in total solids, fat, protein and ash content. An organoleptic evaluation (colour and appearance, consistency, flavour and overall acceptability) was done by nine-point hedonic scale. According to analysis treatment J1D2 was found to be the best among the treatments i.e.4 percent jaggery and 10 per cent date pulp. Thus, as per product acceptability judged by organoleptic evaluation and therapeutic value is concerned the treatments can be rated on ...