النشر العلمي

  • Growth and wood properties of a 38-year-old Populus simonii 3 P. nigra plantation established with different densities in semi-arid areas of northeastern China

published in Journal of Forestry Research

  • Variation analysis of growth traits of four poplar clones under different water and fertilizer management

published in Journal of Forestry Research

  • tyhxtrfhythy

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published in tyttrytry

  • Physiochemical, Nutritional and Functional Properties of Doum (Hyphene thebaica) Powder and Its Application in Some Processed Food Products

 

The nutritive value of the products mentioned above is not high. Therefore, there is a need to
increase it by adding something like Doum fruit powder. This study was carried out to investigate
the possibility of utilization Doum fruit powder through determination of proximate analysis as
well as the functional characteristics so that to optimize the ratio of addition and then to assess
it as a supplementary in some food products including cake and Tahina as source nutrients and
mineral as well as increase the acceptability for the consumer. The standard methods were used
to determine the proximate analysis, minerals, functional properties and sensory evaluation. The
proximate composition of Doum powder was determined. Protein, fat, fiber and total carbohydrates
were 6.40, 0.91, 12.30, 6.45 and 62.45%, respectively. Among the functional properties, water, and
oil absorption capacities and bulk density were 3.20g/g, 2.31g oil/g, 0.95g/mL, while the least
gelation capacity was 26.0% at the highest concentration (10%). The cake was made of different
concentrations of Doum powder 5, 10 and 15%, while Tahina was made of 15, 25 and 35%. The
nutritional value of the processed cake and Tahina (crude protein, crude oil, fiber and ash) was
found to be increased with the increase of Doum flower addition except for the total carbohydrates
compared with the control sample (without addition of Doum powder). The same trend was
investigated in minerals content (Ca, K and Na). The viscosity and density of processed Tahina
were found at the highest addition (35%) were 45.50 cp and 1.089g/mL, respectively. The sensory
evaluation results illustrated the presence of significant differences (p<0.005) among the samples
which increased in the acceptability by increasing the Doum powder substitution comparing with
the control sample. Tahina and cake samples with highest Doum powder addition had the highest
overall consumer acceptability score. The results have demonstrated that the Doum powder possesses
good nutritional and functional properties and can be used for various important applications in
food industry. It can be recommended that further study on the purification and identification of
the bioactive compounds that can be found in Doum flour and assess it as an in vivo antioxidant
activity by using the animals test.
 

published in Journal of Nutrition and Food Science Forecast

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