Processing untraditional products from un-pollinated Ismailia date

Abstract

Un-pollinated date used as a source of food wastes. Our present work aimed to prepare untraditional products namely cakes and drinks from un-pollinated date powder to utilize from the large amount of non-economic date fruit. Chemical composition including pH value, total solids, total acidity, moisture content, ash content, crude fat, crude protein, total carbohydrates and mineral content were measured. Also, bioactive compounds namely phenolic compounds, tannins and flavonoids were determined. In addition prepared cakes and drink samples were organoleptically evaluated. Data obtained that chemical composition of unpollinated date powder showed that pH value, total solids, total acidity, moisture content, ash content, crude fat, crude protein, total carbohydrates were recorded 5.28, 91.99%, 0.14%, 8.01%, 3.08%, 0.78%, 1.65% and 86.48%, respectively and indicated that un-pollinated date powder considered as a good source of minerals, total phenolic compounds, total flavonoids and total tannins which recorded 3.08%, 78.61 mg/g, 277.14 mg/g and 29.82%, respectively. Sensory evaluation of three formulas from cake at different ratios were prepared. Results of sensory evaluation showed that control cake sample recorded the highest consumer acceptability followed by the formula containing ( 5 % Un-pollinated date powder : 95% wheat flour) then formula contained (10% Un-pollinated date powder : 90 % wheat flour) and (15% Un-pollinated date powder : wheat flour), respectively which recorded 9.2, 8.3, 7.6 and 7.1 scores while the other results for drink date samples which prepared from 75% Coconut milk and 25% Un-pollinated date juice had the highest values for overall acceptability which recorded to 8.8 scores in compared with the other samples. So, this study recommended that, the using of un-pollinated date products in different food industries.