CALORIC VALUE AND SENSORY PROPERTIES OF HAYANY DATE SUPPORTED BY DIFFERENT PROTIEN SOURCES | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 33, Issue 1, January 2008, Page 345-351 PDF (608.46 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2008.124719 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| A. A. Ibrahim; M. G. Abd El Fadeel; S. I. Ghoneim; F. A. Abd El Razicl | ||||
| Department of Food and Dairy Science and Technology, Faculty of Environmental Agricultural Sciences.Suez Canal University. | ||||
| Abstract | ||||
| Hayany date variety were spread in North Sinai region, Hayany date was dried by different treatments .The products sensory evaluated and the promised treatment (oven drying at 60 C,o) was supported by 20% of four different protein sources ( dry skim milk , peanut , sesame and soy bean ).In the same time the products were homogenized then coconut 5% or cinnamon 3% as flavor were added to each varity products. The final products were sensory and chemically evaluated. Results showed that. Sesame protein treatment recorded the highest organoleptic scores for products either flavored by coconut or cinnamon .While soybean protein recorded the lowest organoleptic scores for products either flavored by coconut or cinnamon. Sesame protein treatment recorded the highest caloric value either flavored by coconut or cinnamon, although, it had the lowest value of carbohydrates, while soybean recorded the lowest caloric value either flavored by coconut or cinnamon , although it had the highest value of protein. | ||||
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