Volume 2, Issue 3 (September 2015)
J. Food Qual. Hazards Control 2015, 2(3): 107-110 |
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Golshan Tafti A, Gholamrezaie Zadeh Baravati M, Jalali H. Production of a New Formulated Ready-to-Eat Food Product Based on Date Paste. J. Food Qual. Hazards Control 2015; 2 (3) :107-110
URL: http://jfqhc.ssu.ac.ir/article-1-185-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-185-en.html
, golshan_ta@yahoo.com
Abstract: (4400 Views)
Background: Date (Phoenix dactylifera L.) is one of the most important agricultural crops in Iran. This study was carried out to determine the possibility of using date paste for manufacturing a new ready-to-eat food product.
Methods: Various formulations were prepared by mixing Mazafati date paste, bread, oil (animal and olive), nuts and spices but only six formulas were chosen according to sensory evaluation. The six formulations consisted of different ratios of the date paste (40, 50, and 60%), Sangak bread (25, 35, and 45%), nuts (9%), spices (1%) and animal or olive oil (5%). The research was conducted in a completely randomized design test with three replications. Statistical analysis of the data was carried out using SAS software (ver. 9.1).
Results: The formulas contained various ranges of fat (13.20-15.86%), reducing sugars (25.16-32.50%), sucrose (2.90-6.63%) and protein (5.85-7.80%). The pH value of the formulas ranged from 5.65 to 5.79. The formulations containing 60% date paste had significantly higher amounts of moisture, sucrose and reducing sugars (p<0.05). Although there were no significant difference in the sensorial attributes (taste, texture, odour) between the formulas 3 and 6 (60% date paste, 25% bread and 5% animal or olive oil), they gained the highest score in comparison to other formulas.
Conclusion: According to the results, the formulas 3 and 6 possessed desirable quality and high nutritional value and therefore, are recommended to be used in the manufacture of the new ready-to-eat food product.
Methods: Various formulations were prepared by mixing Mazafati date paste, bread, oil (animal and olive), nuts and spices but only six formulas were chosen according to sensory evaluation. The six formulations consisted of different ratios of the date paste (40, 50, and 60%), Sangak bread (25, 35, and 45%), nuts (9%), spices (1%) and animal or olive oil (5%). The research was conducted in a completely randomized design test with three replications. Statistical analysis of the data was carried out using SAS software (ver. 9.1).
Results: The formulas contained various ranges of fat (13.20-15.86%), reducing sugars (25.16-32.50%), sucrose (2.90-6.63%) and protein (5.85-7.80%). The pH value of the formulas ranged from 5.65 to 5.79. The formulations containing 60% date paste had significantly higher amounts of moisture, sucrose and reducing sugars (p<0.05). Although there were no significant difference in the sensorial attributes (taste, texture, odour) between the formulas 3 and 6 (60% date paste, 25% bread and 5% animal or olive oil), they gained the highest score in comparison to other formulas.
Conclusion: According to the results, the formulas 3 and 6 possessed desirable quality and high nutritional value and therefore, are recommended to be used in the manufacture of the new ready-to-eat food product.
Type of Study: Original article |
Subject:
Special
Received: 15/03/05 | Accepted: 15/05/26 | Published: 15/09/05
Received: 15/03/05 | Accepted: 15/05/26 | Published: 15/09/05
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