A HIGH NUTRITIVE DATES PRODUCT BY USING SOME PROTEIN SOURCES
Hegazy ,, H., Al Kassas, A., Salem, E. (2006). A HIGH NUTRITIVE DATES PRODUCT BY USING SOME PROTEIN SOURCES. EKB Journal Management System, 31(3), 1517-1524. doi: 10.21608/jfds.2006.236449
H. Hegazy ,; A. R. Al Kassas; Eman M. Salem. "A HIGH NUTRITIVE DATES PRODUCT BY USING SOME PROTEIN SOURCES". EKB Journal Management System, 31, 3, 2006, 1517-1524. doi: 10.21608/jfds.2006.236449
Hegazy ,, H., Al Kassas, A., Salem, E. (2006). 'A HIGH NUTRITIVE DATES PRODUCT BY USING SOME PROTEIN SOURCES', EKB Journal Management System, 31(3), pp. 1517-1524. doi: 10.21608/jfds.2006.236449
Hegazy ,, H., Al Kassas, A., Salem, E. A HIGH NUTRITIVE DATES PRODUCT BY USING SOME PROTEIN SOURCES. EKB Journal Management System, 2006; 31(3): 1517-1524. doi: 10.21608/jfds.2006.236449

A HIGH NUTRITIVE DATES PRODUCT BY USING SOME PROTEIN SOURCES

Journal of Food and Dairy Sciences
Article 1, Volume 31, Issue 3, March 2006, Page 1517-1524  XML PDF (554.97 K)
Document Type: Original Article
DOI: 10.21608/jfds.2006.236449
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Authors
H. Hegazy ,1; A. R. Al Kassas1; Eman M. Salem2
1Food Tech. Res. Institute, Agric. Res. Center, Giza, Egypt
2Faculty of Education and Home Economics, Mekka Al Mokarama, Kingdom of Saudi Arabia.
Abstract
It is well known that dates production occupies a great attention in all Arabic countries, especially Saudi Arabia. Nowadays, the production of dates is rapidly growing up. Therefore, it is very important to use the low quality dates, which are not applied in the food processing for the production of new supplemented foods. Also, the use of low quality dates tended to be utilized in producing foods  with high  nutritive value..
Results showed that protein percentage of date paste increased from 3.27  to 11.82 by adding casein ( 2% ) and to 9.58 by casein (1%) , followed by 9.5 and  8.75 by supplying with chickpea 5% and milk powder 10 %, respectively. The  carbohydrates percentage of date paste decreased from 85.0% to 80.0, 79.76, 79.11 and 77.11 by chickpea (5%), soaked chickpea (5%), soybean (5%) and soaked chickpea (10%), respectively. With respect to fat content, data indicated that this component of date paste increased by the previous supplementation up to twice or more. While fiber  content of date paste was not affected by such supplementation.
Regarding the addition of different protein sources to the date paste, which, was coated with 30 % chocolate, data showed that these protein sources caused a decrement to the total sugars of the mixture from 82.0% to 45.82, 57.0, 58.12 and 62.5% by using soybean (10 %), milk powder (5 %), soybean (5%) and casein (2 %), respectively. Also reducing sugars decreased by the addition of different   protein sources under study.    
The product was then exposed to sensory evaluation, for general taste, color, flavor and texture. This study showed that the addition of casein at 1 and 2 % levels, milk powder (5%), soybean (5%) and milk powder (10%) gave the highest significant differences for sensory evaluation.  Results also, revealed that the   addition of soybean(10%) chickpea (10 and 5%) was significantly lower than  that of date with chocolate alone.
In conclusion, it is of worth to state that people have to pay much attention to get benefit from the low quality dates by fortifying the nutritional value of these dates by supplying them with different good additive sources (rich in protein). Also, much attention should be paid for leguminous crops for producing new industrial food products. Date could be covered with chocolate to be edible for consumers sensory taste even they are were young or adults. Cheap dates can be used in   manufacturing different industrial food products.
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