UOFG Staff

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

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

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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.