Production and Evaluation of Some Specialty Products Prepared from Shoot Tip (Gommar) of Zagloul Date Palm Tree (Phoenix Dactylifera)
S.Sharara, M., Abou-Tour, E., Abdel-El-Nabey, A. (2012). Production and Evaluation of Some Specialty Products Prepared from Shoot Tip (Gommar) of Zagloul Date Palm Tree (Phoenix Dactylifera). EKB Journal Management System, 33(April-June), 116-133. doi: 10.21608/asejaiqjsae.2012.3149
Magda S.Sharara; E.S.M. Abou-Tour; A.A. Abdel-El-Nabey. "Production and Evaluation of Some Specialty Products Prepared from Shoot Tip (Gommar) of Zagloul Date Palm Tree (Phoenix Dactylifera)". EKB Journal Management System, 33, April-June, 2012, 116-133. doi: 10.21608/asejaiqjsae.2012.3149
S.Sharara, M., Abou-Tour, E., Abdel-El-Nabey, A. (2012). 'Production and Evaluation of Some Specialty Products Prepared from Shoot Tip (Gommar) of Zagloul Date Palm Tree (Phoenix Dactylifera)', EKB Journal Management System, 33(April-June), pp. 116-133. doi: 10.21608/asejaiqjsae.2012.3149
S.Sharara, M., Abou-Tour, E., Abdel-El-Nabey, A. Production and Evaluation of Some Specialty Products Prepared from Shoot Tip (Gommar) of Zagloul Date Palm Tree (Phoenix Dactylifera). EKB Journal Management System, 2012; 33(April-June): 116-133. doi: 10.21608/asejaiqjsae.2012.3149

Production and Evaluation of Some Specialty Products Prepared from Shoot Tip (Gommar) of Zagloul Date Palm Tree (Phoenix Dactylifera)

Alexandria Science Exchange Journal
Article 6, Volume 33, April-June - Serial Number 2, April 2012, Page 116-133  XML PDF (735.87 K)
Document Type: Original Article
DOI: 10.21608/asejaiqjsae.2012.3149
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Authors
Magda S.Sharara1; E.S.M. Abou-Tour2; A.A. Abdel-El-Nabey1
1Dept. of Food Science &Technology, Fac. of Agric., Alex. University, Alex,Egypt
2Dept. of Food Science &Technology, Fac. of Agric.Alex. University, Alex,Egypt
Abstract
Shoot tip (Gommar, GOM) of Zagloul date palm tree (Phoenix dactylifera) and its dehydrated flour ( DGF) were analyzed and characterized in terms of physico-chemical, microbiological and technological utilization in preparation of popular products such as fresh cut strips , frozen cubes, jam as well as fruit salads. Incorporation of DGF in biscuits, cookies, belellah and rice pudding were also studied. The result showed that GOM had a value of 8.0 Brix0 for total soluble solids and a pH value of 6.23. Titratable acidity as % citric acid was 0.299%. No detectable levels of total viable count and coliform group were found in both fresh GOM and its dehydrated flour (DGF) . Reducing sugar represented about 84% of the total sugars. Fresh GOM and DGF could be considered as a good source of minerals especially K, Na and Ca. Relatively significant amount of dietary fiber and inulin were present in fresh GOM and DGF and thus could be considered as promising and cheap source of these compounds and can be used as a natural antioxidant in spite of its lower content of vitamin C and phenolic substances. The presence of high amount of C18:2  n6 and C 18:3 n3 suggests  that GOM oil is a highly nutritious . The shelf life of fresh cut GOM under refrigeration storage at 10 ◦ C was about 12 days. The different products prepared from fresh cut GOM or its dehydrated flour (DGF) were highly acceptable by panelists.
Keywords
Shoot tip (Gommar); heart of palm date; Chemical composition; technological utilization
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