Dietary fiber content of eleven tropical fruits and vegetables

Lund, Eric D.; Smoot, John M.; Hall, Nancy T.

doi:10.1021/jf00119a023

Cited by 24 publications

(6 citation statements)

References 7 publications

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“…Table (1) shows that date paste has the highest protein, carbohydrates , fiber , fat and ash contents being 3.27, 85,00% , 7.66 ,1.62 and 3.15% respectively. These results agree with those of Gabrial (1981), Land et al (1983) Sawaya (1983 Sawaya et al (1984) and Besbea et al (2004) .…”

Section: Resultssupporting

confidence: 89%

A High Nutritive Dates Product by Using Some Protein Sources

Hegazy

Kassas

Salem³

2006

Journal of Food and Dairy Sciences

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It is well known that dates production occupies a great attention in all Arabic countries, especially Saudi Arabia. Nowadays, the production of dates is rapidly growing up. Therefore, it is very important to use the low quality dates, which are not applied in the food processing for the production of new supplemented foods. Also, the use of low quality dates tended to be utilized in producing foods with high nutritive value..Results showed that protein percentage of date paste increased from 3.27 to 11.82 by adding casein ( 2% ) and to 9.58 by casein (1%) , followed by 9.5 and 8.75 by supplying with chickpea 5% and milk powder 10 %, respectively. The carbohydrates percentage of date paste decreased from 85.0% to 80.0, 79.76, 79.11 and 77.11 by chickpea (5%), soaked chickpea (5%), soybean (5%) and soaked chickpea (10%), respectively. With respect to fat content, data indicated that this component of date paste increased by the previous supplementation up to twice or more. While fiber content of date paste was not affected by such supplementation.Regarding the addition of different protein sources to the date paste, which, was coated with 30 % chocolate, data showed that these protein sources caused a decrement to the total sugars of the mixture from 82.0% to 45.82, 57.0, 58.12 and 62.5% by using soybean (10 %), milk powder (5 %), soybean (5%) and casein (2 %), respectively. Also reducing sugars decreased by the addition of different protein sources under study.The product was then exposed to sensory evaluation, for general taste, color, flavor and texture. This study showed that the addition of casein at 1 and 2 % levels, milk powder (5%), soybean (5%) and milk powder (10%) gave the highest significant differences for sensory evaluation. Results also, revealed that the addition of soybean(10%) chickpea (10 and 5%) was significantly lower than that of date with chocolate alone.In conclusion, it is of worth to state that people have to pay much attention to get benefit from the low quality dates by fortifying the nutritional value of these dates by supplying them with different good additive sources (rich in protein). Also, much attention should be paid for leguminous crops for producing new industrial food products. Date could be covered with chocolate to be edible for consumers sensory taste even they are were young or adults. Cheap dates can be used in manufacturing different industrial food products.

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Section: Resultssupporting

confidence: 89%

A High Nutritive Dates Product by Using Some Protein Sources

Hegazy

Kassas

Salem³

2006

Journal of Food and Dairy Sciences

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“…During maturation, it is gradually cut of soluble small pieces by specific enzymes, which makes the fruit more tender and soft [12]. In general, date flesh contains 1.55% of cellulose, 1.28% hemicellulose and 2.01% of pectin [33]. Analysis of variance of cellulose showed a significant difference between samples (p< 0.001).…”

Section: Resultsmentioning

confidence: 99%

Physico-chemical Characterization, Classification and Quality Evaluation of Date Palm Fruits of some Moroccan Cultivars

Hasnaoui¹,

Elhoumaizi²,

Hakkou³

et al. 2010

J. Sci. Res.

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Fourteen native date cultivars from different oases and regions of Morocco, Tunisia and Algeria were examined for their approximate composition, water activity, and CIELAB parameters. Sugars were the predominant component in all studied date cultivars (~ 54.14 -75.56 g/100g dry matter), followed by moisture content (~7.2 -31.9%), along with small amount of protein (~1.9 -3.3g/100g dry matter), fat (~ 0.1 -0.44g/100g dry matter), and ash (~1.88 -3.45g/100 g dry matter). Dates with early maturity had the highest water activity (0.78 -0.87) in contrast to late maturing dates cultivars. In the Deglet Nour (Tunisia) and Aziza bouzid (Morocco) cultivars, sucrose is dominant, whereas, the majority of other cultivars were rich in fructose and glucose in comparable proportions. No significant changes were observed in the approximate composition of samples of different geographical origins. All cultivars show significant differences in color. The date with late maturity (from Assiane, Aziza bouzid and Boufeggous gharas locations of Morocco) were characterized by higher L * , a * , b * than the other date cultivars. Chemical composition of dates seems to be a good tool for fruit physiological and technological ability studies.

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“…These varieties are mostly related despite some differences imposed by genetics, cultivation, and environmental factors 3 , 5 . In addition, differences in the content of soluble and insoluble dietary fibers contribute considerably to the variation between varieties 6 , 7 , and the varying levels of phenolic compounds contribute to the color and possibly texture of the fruit 8 , 9 . It has been suggested that texture of date fruit depends on anatomical cell wall structure, specifically skin cell size and shape of the underlying pericarp tissue layers 10 , 11 .…”

Section: Introductionmentioning

confidence: 99%

Dietary fiber components, microstructure, and texture of date fruits (Phoenix dactylifera, L.)

Kamal‐Eldin

George

Sobti

et al. 2020

Sci Rep

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Date fruits vary widely in the hardness of their edible parts and they are classified accordingly into soft, semi-dry, and dry varieties. Fruit texture, a significant parameter in determining consumer acceptance, is related to the tissue structure and chemical composition of the fruit, mainly the ratio of sucrose to reducing sugars. This study aimed to understand the relationship between the chemical composition, microstructure, and texture profile of 10 major Emirati date fruits. The soluble sugars, glucose and fructose, represent ca 80 g/100 g of the fruits on the basis of dry weight (DW) while the dietary fiber contents varied 5.2–7.4 g/100 dg D.W. with lignin being the main determinant of the variability. The textures of the samples were studied using instrumental texture profile analysis. While no correlation was found between the soluble sugar and texture parameters in this study, the different fiber constituents correlated variably with the different parameters of date fruit texture. Lignin, arabinoxylan, galactomannan, and pectin were found to correlate significantly with fruit hardness and the related parameters, gumminess and chewiness. Both lignin and arabinoxylan correlated with resilience, and arabinoxylan exhibited a strong correlation with cohesiveness.

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Dietary fiber content of eleven tropical fruits and vegetables

Cited by 24 publications

References 7 publications

A High Nutritive Dates Product by Using Some Protein Sources

A High Nutritive Dates Product by Using Some Protein Sources

Physico-chemical Characterization, Classification and Quality Evaluation of Date Palm Fruits of some Moroccan Cultivars

Dietary fiber components, microstructure, and texture of date fruits (Phoenix dactylifera, L.)

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