A review of the chemical composition, nutritional and health benefits of dates for their potential use in energy nutrition bars for athletes

Ayad, Amira A.; Williams, Leonard; El-Rab, Deiaa A. Gad; Ayivi, Raphael D.; Colleran, Heather L.; Aljaloud, Sulaiman O.; Ibrahim, Salam A.

doi:10.1080/23311932.2020.1809309

Cited by 18 publications

(30 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Previous studies on dates have indicated that date fruit is a rich source of nutrients such as ash, fiber, and sugars, and is also low in protein and fat . [26,27] In contrast, spirulina is known to contain high amounts of protein and suitable amounts of high-quality oil [29] . Sugar contents indicated that the Sukkari puree contained higher amounts of total sugars and sucrose than the Khalas puree, whereas the latter contained higher amounts of glucose and fructose than the former.…”

Section: Chemical Properties Of Date Puree and Spirulina Powdermentioning

confidence: 99%

“…It is well known that dates are a richer source of vitamins than other dried fruits, and that fresh dates contain higher levels of vitamins than dry dates. This could be due to the fact that the drying process has a negative impact on vitamins [27,30,31]) . The vitamins B5, B6, B12, E, and K were only detected in spirulina and were not detected in the date puree.…”

Section: Vitamin and Mineral Contents Of Date Puree And Spirulina Powdermentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical properties, nutritional value, and sensory attributes of a nectar developed using date palm puree and spirulina

Aljobair

Albaridi

Al-Kuraieef

et al. 2021

International Journal of Food Properties

View full text Add to dashboard Cite

The aim was to develop nutritious drinks using date nectar with the two most popular Saudi date cultivars (Khalas and Sukkari) and spirulina at different substitution rates. The date puree was prepared with different concentrations of pectin enzymes. The approximate composition, microbiological quality, sugars, vitamins, and minerals of date puree and spirulina, as well as the contaminants, physical properties, fatty acids, and phytopigments of spirulina were evaluated. Chemical composition and sensory properties of the developed date drinks were also assessed. The results showed that spirulina is safe, free from contaminants and heavy metals, and appeared to contain appreciable amounts of essential fatty acids, amino acids, vitamins, minerals, and phytopigments. The microbiological loads of date puree and spirulina were very low, and there were no pathogenic microbes were found. Spirulina contained higher amounts of total solids, ash, protein, minerals, fiber, fat, and vitamins, than date puree, indicating its suitability as a rich source of nutrients for food fortification. In both date types, treatment of puree with 400 ppm enzyme yielded nectar with higher scores in all sensory attributes, indicating that this is a suitable concentration to yield acceptable juice amounts. The substitution of date nectar with 10% spirulina gave the highest scores for sensory attributes; consequently, this concentration was used for the formulation of functional nectar from date nectar and spirulina. Incorporation of 10% spirulina in date nectars showed a significant increase in the contents of total solids, protein, essential amino acids, ash, fat, sugars, carotenoids, and chlorophyll in the date nectars, thereby improving its nutritional and health properties.

show abstract

Section: Chemical Properties Of Date Puree and Spirulina Powdermentioning

confidence: 99%

Section: Vitamin and Mineral Contents Of Date Puree And Spirulina Powdermentioning

confidence: 99%

Physicochemical properties, nutritional value, and sensory attributes of a nectar developed using date palm puree and spirulina

Aljobair

Albaridi

Al-Kuraieef

et al. 2021

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…There are no available reports about the chemical composition of UBDF pulp which is also expected to differ depending on the processing or preparation method. The moisture, crude protein, lipid, ash, and total carbohydrate contents of Barhi fruits at the khalal maturity stage were reported as 83.2, 1.1, 0.1, 0.8, and 31.1%, respectively, on a fresh weight basis [ 38 , 48 ].…”

Section: Discussionmentioning

confidence: 99%

“…Due to these variables, regional variants vary. Unpollinated fruits yield little, inferior fruits with no kernel, unlike the one called “Shees.” These unpollinated, high-fiber fruits are termed “Alhashf.” This wastage fiber could be utilized in the food industry to modify the properties of dairy, meat, bread, and jam products [ 38 ]. UBDF is a unique source of dietary fiber to generate low-fat or high-fiber functional foods that benefit community health and SA palm producers.…”

Section: Introductionmentioning

confidence: 99%

Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit Pulp

El-Hady

Alfheeaid

El-Razik

et al. 2022

International Journal of Food Science

View full text Add to dashboard Cite

The chemical composition of unpollinated Barhi date fruit (UBDF) (at khalal maturity stage) pulp and its effect as fiber source or fat replacer on the quality characteristics of camel meat burgers were investigated. The UBDF was characterized by high total carbohydrate, fiber, and mineral contents. It contains substantial amounts of fiber (19.60%) and low-fat content. Prepared UBDF pulp was added to camel meat burger as a fiber source at 2.5, 5, 7.5, 10, and 15% instead of camel meat and as a fat replacer at 50, 75, and 100% instead of camel-back fat during manufacturing of camel meat burgers. Chemical composition, mineral content, instrumental color, cooking characteristics, and organoleptic properties were evaluated. Results indicated that adding UBDF as fiber source significantly reduced moisture and protein contents and increased total carbohydrates, including fiber content. In camel meat burgers, K and Ca significantly increased in UBDF level-dependent manure. Adding UBDF as a fat replacer significantly increased moisture and total carbohydrate contents, while a significant reduction in fat content has been remarked. Increasing the levels of UBDF pulp as either fiber source or fat replacer in camel burgers improved ( p < 0.05 ) shrinkage, cooking loss, and cooking yield in roasted camel burger level-dependent manure. The incorporation of UBDF pulp in camel burgers increased the lightness ( L ∗ ) values and decreased the redness ( a ∗ ) and yellowness ( b ∗ ) significantly. The formulated camel burgers with different UBDF pulp levels revealed better organoleptic characteristics than normal camel meat burgers. Interestingly, adding UBDF as fiber source at 7.5-15% presented overall acceptability of more than 90% compared to the control sample of 81.7%. In the same context, adding UBDF as a fat replacer at 100% replacing the level of added fats scored overall acceptability of more than 93.60% compared to the control sample of 67.4%. Generally, according to the results of this study, it could be concluded that UBDF pulp could be used as a functional additive to produce high-fiber and/or low-fat camel meat burgers.

show abstract

“…Dates could be an alternative to add modifications to food bars and other snacks. This food bar has the potential to be marketed as a nutrient-rich food bar, ready-to-eat snacks, desserts, and helping food producers and processors think about diversifying other foods [8].…”

Section: Introductionmentioning

confidence: 99%

The effect of roasting temperature on proximate and dietary fiber of food bar salak (Sidimpuan cultivar) fruit

2021

View full text Add to dashboard Cite

The Sidimpuan Salak fruit was the mascot of Padangsidimpuan City, North Sumatra, Indonesia. In this study, Salak formulates to be a high-calorie food bar. The primary elements for making food bars Salak are purple sweet potato flour, tapioca flour, and dried salak fruit. The others elements were egg whites, margarine, emulsifiers, and high glucose syrup. All elements were mixed evenly and molded into bars with a size of 3×8×1.5 cm and a weight of 50 g. Food bars from roasted salak fruit used temperatures of 80, 90, and 100. The results showed differences in the proximate composition, calorific value, and dietary fiber content of the food bars salak. The most increased carbohydrate, fat, and calorie content get at a roasting temperature of 80°C, the protein and mineral content obtain most increased at a roasting temperature of 100°C, and the most increased food fiber gets at a roasting temperature 100°C. A high-calorie food bar Salak gets at a roasting temperature of 80°C.

show abstract

A review of the chemical composition, nutritional and health benefits of dates for their potential use in energy nutrition bars for athletes

Cited by 18 publications

References 36 publications

Physicochemical properties, nutritional value, and sensory attributes of a nectar developed using date palm puree and spirulina

Physicochemical properties, nutritional value, and sensory attributes of a nectar developed using date palm puree and spirulina

Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit Pulp

The effect of roasting temperature on proximate and dietary fiber of food bar salak (Sidimpuan cultivar) fruit

Contact Info

Product

Resources

About