Abstract:PurposeThe purpose of this study is to investigate the effect of roselle flower extract and date palm pollen on the nutritional and sensory qualities of date palm spathe beverage (DPSB).Design/methodology/approachThe nutritional composition and sensorial quality of the date palm spathe-based beverage were evaluated. The product was fortified with different concentrations (1 per cent and 5 per cent) of roselle flowers and 1 per cent date palm pollen grains.FindingsGenerally, fortification of the DPSB with rosel… Show more
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