Abstract:
The main goals of this research were to study the nutritional
value of Doum fruits and their suitability for production of ready –
.to – use concentrated drink
The results indicated that Doum fruits contains high
percentages of dry matter (96.69 %), total carbohydrates (84.87
%), total sugars (29.39 %), crude fiber (22.36%) and low
percentages of protein (3.44%) and fat (1.14 %), on dry matter
basis. Also, the fruits containing high percentages of potassium
(171.60 mg), calcium (336.40 mg), magnesium (131.35 mg),
sodium (153.92 mg) and iron (168.87 mg) per 100g dry matter.
After the dcortication process, the available carbohydrates, total
sugars, non-reducing sugars and ash were significantly (P ≤ 0.05)
increased by (12.89 %), (8.40 %), (4.80 %) and (38.20 %)
respectively (on dry weight basis).While, the total carbohydrates
and crude fiber were significantly (P ≤ 0.05) decreased by (1.30
%) and (40.88 %) respectively on dry weight basis. In addition to
that, contents of potassium, phosphorous, sodium, magnesium
and manganese in Doum fruits were also significantly (P ≤ 0.05)
increased by 4.63%, 72.06 %, 27.04 %, 5.33 %, and 24.22 %,
.respectively on dry basis
On the other hand, the crushed fruits pulp was found to be
easily extracted after soaking for only two hours in (100 ̊ C) at a
ratio of (1:8) with reasonable total soluble solids (8.5 %),
hydrogen ions concentration (5.04) and yield (47.89%) compared
to a cold extraction method used in this study for 16 hours at the
.(same fruit: water ratio (1: 8
Finally, the recipe and the processing method used in this
study for production of Doum fruits concentrate were found to
produce a satisfactory product with reasonable total soluble solids
(55 %), titrable acidity (0.60 %), hydrogen ions concentration
(3.86) and colour ( 3.7 ̊ red __ 33.7 ̊ yellow). Also, the product was
found to contain appreciable amounts of sodium (163.71 ppm),
13
,ppm), magnesium (22.45 ppm) and iron (20.73 ppm). Moreover
the product was highly accepted by the panelists with respect to
.its taste, flavour, colour, appearance and over-all quality
