Date Palm Innovation Platform - Recent Topics

دراسة تقييم تصنيع وتعبئة وحفظ عجبئن التمور المدعمة بفيتبمين (ج)

Dr Hagir Abdallah — Sun, 05 Feb 2023 18:36:44 +0000

أجريت هذه الدراسة بهدف تحديد اهم صفات الجودة (الفيزيائية و الكيميائية و الميكروبية و الحسية) لعجينة التمر التي اعدت من احد الاصناف السودانية شبه الرطبة (ود لقاي) و ذلك لتحديد افضل طرق لتصنيعها و تعبئتها و حفظها. و يعتبر هذا نوع جديد و حديث من انواع عجائن التمور اذ انها المرة الاولى التي تعد فيها عجينة تمور بالمواصفات المذكورة في الدراسة، و ذلك بإنتاج نوع جديد من عجائن التمور المدعمة بفيتامين (ج) و المنكهة بنكهات مختلفة (جنزبيل، قرفة، و فانيليا). تم جلب العينات من السوق المحلي بمدينة ام درمان / السودان و كانت من احد الاصناف المحلية السودانية شبه الرطبة (صنف ود لقاي). صنعت منها عجينة بتركيز 50% (قابلة للتناول بالملعقة Spoon feed) وتم تدعيمها بفتامين (ج) (وذلك بغرض الحفظ و زيادة كفأة امتصاص الحديد) و من ثم اضافة نكهات (الجنزبيل، القرفة، و الفانيليا) لزيادة قابليتها لدى المستهلك. اخيرا قسمت العينة الي قسمين اضيف لاحداها بنزوات الصوديوم كمادة حافظة لإطالة مدة الحفظ في درجة حرارة الغرفة و الاخرى تركت بدون مادة حافظة اكتفاء بفيتامين (ج) و خواصه المعروفة في الحفظ. تمت تعبئة العينات و هي ساخنة في برطمانات زجاجية معقمة و حفظت العينات المضاف اليها بنزوات الصوديوم في درجة حرارة الغرفة(28⁰ م) و الاخرى غير المضاف اليها خزنت في التبريد على درجة حرارة (4⁰م). اجريت تحاليل فيزيائية و كيميائية وميكروبيولوجية و حسية خلال مدة التخزين في اليوم الاول من التصنيع و بعدها كل ثلاثين يوما لمدة شهرين. اوضحت النتائج المتحصل عليها و التي تم تحليلها احصائيا انه لا يوجد اختلاف معنوي في رقم pH و المواد الكلية الصلبة (TSS) خلال مدة التخزين كما ان لون عجينة التمور لم يطرأ عليه تغيير معنوي، و لم يلاحظ أي نمو فطري على العينات المضاف اليها بنزوات الصوديوم و المحفوظة على درجة حرارة الغرفة. و خلص البحث الى ان افضل نسبة تركيز لعجينة التمور المصنعة بهذه الطريقة و النسب هي 50% و ان العبوات الزجاجية المعقمة تعتبر مناسبة لهذا النوع من العجائن كما ثبت من خلال الدراسة ان اضافة مادة بنزوات الصوديوم تطيل مدة حفظ هذه العجائن على درجة حرارة الغرفة و التي امتدت حتى شهرين بدون أي تغير معنوي يذكر.

drastt-tqeem-tssnea-wtabaett-whfthz-ajaaen-altmwr-almdamtt-bfetamen-j.pdf

Prepare natural Rub and Dibs Altamr drink fortify with vitamin C and assess its quality properties

Dr Hagir Abdallah — Sun, 05 Feb 2023 18:24:29 +0000

This study was conducted to identifying the possibility of using the date syrup (Rub- Altmr) made by traditional and modern methods in preparing natural drink without added sugar and preservatives, and determining its susceptibility to storage. The drink was prepared from some samples of the home-made dates syrup (Rub Altmr) of varieties (Degla Nour, Khadrai, Tasfert and Bekrari) and sample of dates dibs manufactured by modern methods (Al-Waha Date Dibs / Al-Waha Company / Benghazi Libya) and preserve the drink with pasteurization. The chemical and microbial properties of the drink were measured three times during the storage period (0,5 and 8 months). A sensory evaluation was performed to assess the quality attributes of the drink. Some date drink samples recorded some chemical changes during the storage period, especially in total solids, sugars, titrated acidity and pH. The obtained results indicated that the types of date syrup (Rub- Altmr) under study (traditional and modern) are suitable for the manufacture of pasteurized natural, flavored drink, and supported with vitamin C, and the date dibs sample manufactured by modern method was the best among the samples under study in the chemical, microbial and sensory properties as well as in chemical and microbial stability during the storage period. The results of the sensory evaluation also showed that the date syrup drink obtained the acceptance and satisfaction sensory atrbitrators, and high sensory characteristics.

184f9c68757c0957.pdf

Using of Some Natural Additives in Production of High- Energy and Nutritional Value Date Bars

Dr Hagir Abdallah — Sun, 05 Feb 2023 18:21:45 +0000

This study aimed to prepare a nutritional, healthy and high-energy date bar. The research included preparation of five samples of nutritional date bars with different natural additives such as nuts, dried fruits, lemon, mint, rosemary, oats, cocoa, coconut oil, sesame, coconut and peanuts using Deglet Nour dates variety. Samples were evaluated in terms of approximate components, microbial quality, energy content, and sensory evaluation. The most important results of this study indicated an increase in the nutritional value, especially in the proportions of protein (6.31%) and fats (2.96%) in the prepared samples, and carbohydrates in the sample to which dried fruits were added (74.39%), which was reflected in the increase in the energy content obtained from protein, fats and carbohydrates, the highest value was (25.64%, 26.64%,
79 | African Journal of Advanced Pure and Applied Sciences (AJAPAS)
and 297.54%), respectively. The results obtained also confirmed a significant increase in the percentage of fibre (17.1%) in the sample containing sesame and coconut. The outcome of the microbial analysis proved that most of the samples were free of bacteria, yeast and moulds. Sensory evaluation results confirmed the residents' preference for date energy bars in terms of colour, taste, flavour and general acceptability. The study advocated taking advantage of the surplus of dates in manufacturing industries, such as the production of date energy bars. It also recommended the introduction of date energy bars in the diet of school students, military and police personnel and pregnant and lactating women as a healthy and nutritious alternative.

Sokoto Youth Create Alternative sweetener for sugar.

Olatunde Mustapha — Thu, 08 Sep 2022 22:30:45 +0000

https://dailystarng.com/sokoto-young-entrepreneurs-create-sugar-alternative-brands-using-local-fruit/

Water

Wafa Hamed — Mon, 22 Aug 2022 09:33:24 +0000

Water ...

platform.PNG

Does anybody have new soft drinks made out of dates?

Rida Shibli — Thu, 28 Apr 2022 09:53:53 +0000

Does anybody have new soft drinks made out of dates?

Please if there new technologies in controlling Red Weevil, can you share this with our group?

Rida Shibli — Thu, 28 Apr 2022 09:51:28 +0000

Please if there were new technologies in controlling Red Palm Weevil, can you share this with the group?

Chemical and Microbial Properties and Energy Content of Rub Al-Tamr Made by Traditional and Modern Methods

Dr Hagir Abdallah — Wed, 19 Jan 2022 09:45:03 +0000

This study was conducted in 2019 in Misurata, Libya. It aimed to compare the chemical and microbial characteristics of samples of (Rub Al-Tamr) produced by traditional and modern methods and calculate their energy content. Traditional (Deglah Nour, Khadrawi, Tasfart and Bekrari) and modern (Dibs Al-Tamr) Rub Al-Tamr samples were collected from the Alwaha Factory (Benghazi, Libya). The most important chemical results showed that none of the traditionally manufactured samples of Rub Al-Tamr conformed to Libyan Standard No. 44 of 1992 in average percentage of moisture, total sugars and total soluble solids but matched the standard in average ash content. The Deglah Nour sample recorded a high content of iron (7.55 ppm). However, all date syrup samples were free of heavy metals. The microbial test results showed that the Rub Al-Tamr samples were free of bacterial growth except for the sample of Deglah Nour, but most of the samples were contaminated with yeasts and moulds. The results showed that Dibs Al-Tamr contained the highest energy ratio and the Khadrawi sample was ranked second. The important recommendations of this study were to improve Libyan standard specifications for date syrup and to increase awareness programmes regarding the tools used in extracting date syrup.

Chemical and Microbial Properties and Energy Content of Rub Al-Tamr Made by Traditional and Modern Methods

Dr Hagir Abdallah — Wed, 19 Jan 2022 09:44:44 +0000

Irrigation in date palm under stress conditions

Dr. Hamdino Ahmed — Wed, 19 Jan 2022 09:43:10 +0000

Irrigation in date palm under stress conditions