Nutritional evaluation of date fruit and development of products
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Date
2014
Authors
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Publisher
CCSHAU
Abstract
The present investigation was conducted to evaluate the nutrient composition of four varieties
of date fruit and seed of date fruit. The date fruit and seed were used for the development of various
products. The results of the study indicated that the variety Shamran had highest protein (2.77%)
content and the variety Medjool the lowest (1.88%). Fat and crude Fiber contents of date fruit varieties
ranged from 0.17 to 0.50% and 1.71 to 2.22%, respectively. The variety Medjool had lowest amount of
total soluble sugars (67.49g/100g) and reducing sugar (61.31g/100g). All the varieties of date fruit
differed non-significantly among themselves for their non- reducing sugar content.The variety
Khadrawi had the highest amount of starch content. Total dietary fiber (11.70g/100g) and soluble
dietary fiber (3.34g/100g) were highest in variety Hillawi. All the four varieties of date fruit differed
significantly from each other for their total dietary fiber content and soluble dietary fiber content.The
varieties Khadrawi (8.46%), Hillawi (8.35%) and Shamran (7.94%) had significantly (p≤ 0.05) higher
insoluble dietary fiber as compared to variety Medjool (4.25%). The variety Shamran had highest
amount of calcium (195.33mg/100g) and zinc (1.81mg/100g). The variety Medjool contained lowest
amount of calcium (70.33mg/100g), iron (1.91mg/100g) and potassium (713mg/100g) while the
highest amount of phosphorus (52.66mg/100g). A non-significant (p≤0.05) difference was observed in
magnesium content of all the varieties. The variety Shamran contained the maximum (253.21mg/100g)
amount of polyphenol whereas the variety Hillawi contained minimum (228.79mg/100g) amount of
polyphenol. Crude protein (5.59%) and crude fiber (16.97%) content was highest in seed of Khadrawi
variety whereas fat (9.19%) content was highest in Hillawi variety. Total soluble sugars (10.40%),
reducing sugars (7.73%) and starch (36.90%) were highest in variety Hillawi (17.46%) whereas lowest
in variety Medjool. A non-significant difference in non-reducing sugar content in seed of all the
varieties was observed. Seeds from all the varieties differed non-significantly for their total dietary
Fiber, soluble dietary Fiber and insoluble dietary fiber. Phosphorus (121.33 mg/100g) and iron (1.83
mg/100g) content was highest in seeds from Medjool variety whereas zinc content was highest
(1.49mg/100g) in seeds from Hillawi variety. A non-significant difference in calcium, potassium and
magnesium content in seeds from all the varieties was observed. The variety Shamran contained the
maximum (3065.00mg/100g) amount of polyphenol whereas the variety Medjool contained minimum
(2620.33mg/100g) amount of polyphenol. Three products namely cake, spread and chutney were
prepared using all the varieties of date fruit. All the prepared products were organoleptically
acceptable. Sev, biscuit and churan were prepared using seed powder of date fruit. All the prepared
products using 5% seed powder were organoleptically acceptable.
Description
Keywords
Date fruit, Date seed, Nutrient composition, Products, Sensory evaluation