Nutritional evaluation of extrusion snacks supplemented by date fruits powder [electronic resource]

Includes bibliographic reference

This study was made on fruits of two dry dates, the first one called Seedling
(unclassified - Manthor date) and the second Bartamouda which is one of the
most famous dates in Egypt. The powder of these fruits was used (at 1, 3 and
5%) for preparation the date- snacks, as a new snack product from dates. snack
food now a very wide range of products, including several types. Extruded
snack- products which are easy to consume, tasty, crispy, with thousands of
shapes, flavors, textures, and are consumed worldwide. They can be expanded
directly or indirectly. Therefore, this study was divided into two parts, the first
one related to studying the physical properties, proximate chemical composition
and determination of minerals content of Seedling and Bartamuda date fruits at
tamr stage, then evaluation the effect of date powder addition on the sensory
properties of snacks made from corn grits and date powders at 1, 3 and 5 %. So,
the second part of this research was including study the effect of date powder
type and the addition level on sugars (reducing and non- reducing and total sugars),
crude fat, crude protein, fiber, ash, phenols content and the titratable acidity.
Moreover Phosphorus, potassium, calcium, magnesium, iron, zinc and manganese
contents (mg/100 g) were also determined. The results showed that there
were significant differences (P ?0.05) between the both date varieties under study
as regard to chemical properties. The first one Seedling date., was higher in reducing
sugar, crude fiber and crude fat, while the second (Bartamuda cv.) was
higher in non-reducing sugars and total sugars and the both were equal in protein
contents. As regard to mineral analysis there were significant differences (P
?0.05) between the both varieties and control and the second variety was the
highest. As regard to the effect of adding date powders (D.P.1 and D.P.2) of
Seedling and Bartamuda varieties on crude fat and protein content of snacks fortified
with 1, 3 and 5% there were no significant differences between the snacks
and control, while for crude protein there were significant differences (P ?0.05)
and control was the lowest. As regard to the effect of adding on crude fiber and
ash, there were marked increases between the level of substitution and the second
variety was the best. As regard to the effect of adding on Phosphorus, potassium,
calcium and magnesium, there were marked increases between the four elements
for snacks fortified with all levels of both varieties and D.P.2 was the highest and
potassium mineral was the dominant element. As regard to the effect of adding
on iron, zinc, manganese and cupper, the results showed that there were significant
differences between the substitution levels and 3 and 5% were the highest,
while the control was the least. There were no significant differences between
treatments (1, 3 and 5%) and control for all sensory attributes and Seedling. was
the best and significantly different.
Keywords: Extrusion snacks, date powder, Seedling (Manthor) dateBartomoda date cv.

Summary in Arabic