| Effect of Adding Nano Date Fiber particles on physiochemical and Sensory indices of Functional gas date Beverage |
| Paper ID : 1053-FCANVU |
| Authors |
|
ياسمين محمد صلاح الدين صالح * كليه الزراعه جامعه الوادي الجديد |
| Abstract |
| Date–press date fiber is a main waste produced from date juice extraction from dates. Dietary fiber finds wide applications in food industries and holds high promise as a potential food additive and/or as a functional food ingredient to meet the techno-functional purposes important for developing health-promoting value-added products. The challenges faced when developing functional gas date beverages are numerous. A functional gas date beverage is usually formulated by fortification or adding functional ingredients such as Nano-date fiber particles considered as healthy. Nanomaterial's have gained importance in various fields of science, due to their small size and unique physicochemical characteristic. The aim of this work was to evaluate adding 0.0,100 and 200 mg/100 g (w/w) from Nano-date fiber particles on the physiochemical properties and organoleptic indices of functional gas date beverage. The results indicated that adding Nano-date fiber particles had significant effect on chemical composition (moisture content, total solids, total sugars, sucrose, reducing sugars, ash, fat, protein, total carbohydrates, total dietary fiber, titratable acidity), physical characteristics (total soluble solids, pH value, non-sucrose substances% and color) and sensory evaluation (appearance, taste, flavor, texture and overall acceptability) . |
| Keywords |
| Functional Beverage, By-Products, Nano-date beverage and Nanotechnology |
| Status: Accepted |