scholarly journals Evaluating the Phoenix dactylifera L. Biochemical Changes Associated With Its Maturation

2019 ◽  
Vol 11 (3) ◽  
pp. 614 ◽  
Author(s):  
Saad Alqarni ◽  
Mohammad D. Bazzi
Keyword(s):  
Phoenix Dactylifera ◽  
Biochemical Changes ◽  
Maturation Stage ◽  
Date Fruit ◽  
Phoenix Dactylifera L ◽  
Fruit Cultivation ◽  
The Phoenix

The present study explains the maturation stage of the Sukkari and Hilwa along with the associated biochemical changes. A total of 10 different samples were studied of the Sukkari and Hilwa dates in total, in which each represents different maturation stage. The outcomes of the study showed that the changes were emerging due to the proteins and enzymes present in dates. The study showed that the date fruit goes through different biochemical changes with its maturation, which can assist in the expansion of the date fruit cultivation.

scholarly journals Effects of date fruit (Phoenix dactylifera L.) on labor and delivery outcomes: a systematic review and meta-analysis

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Alireza Bagherzadeh Karimi ◽  
Asghar Elmi ◽  
Mojgan Mirghafourvand ◽  
Roghaiyeh Baghervand Navid
Keyword(s):  
Systematic Review ◽  
Meta Analysis ◽  
Phoenix Dactylifera ◽  
Labor And Delivery ◽  
Date Fruit ◽  
Delivery Outcomes ◽  
Phoenix Dactylifera L

Nutritional, mineral and organic acid composition of syrups produced from six Moroccan date fruit (Phoenix dactylifera L.) varieties

2020 ◽  
Vol 93 ◽  
pp. 103591 ◽  
Author(s):  
Eimad dine Tariq Bouhlali ◽  
Mgal Derouich ◽  
Reda Meziani ◽  
Boucha Bourkhis ◽  
Younes Filali-Zegzouti ◽  
...  
Keyword(s):  
Organic Acid ◽  
Acid Composition ◽  
Phoenix Dactylifera ◽  
Date Fruit ◽  
Phoenix Dactylifera L

scholarly journals Quality Characteristics and Antioxidant Properties of Muffins Enriched with Date Fruit (Phoenix Dactylifera L.) Fiber Concentrates

2016 ◽  
Vol 39 (4) ◽  
pp. 237-244 ◽  
Author(s):  
Abdessalem Mrabet ◽  
Guillermo Rodríguez-Gutiérrez ◽  
Rocío Rodríguez-Arcos ◽  
Rafael Guillén-Bejarano ◽  
Ali Ferchichi ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Phoenix Dactylifera ◽  
Quality Characteristics ◽  
Date Fruit ◽  
Phoenix Dactylifera L

scholarly journals Application of Date (Phoenix dactylifera L.) Fruit in the Composition of a Novel Snack Bar

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 918
Author(s):  
Salam A. Ibrahim ◽  
Hafize Fidan ◽  
Sulaiman O. Aljaloud ◽  
Stanko Stankov ◽  
Galin Ivanov
Keyword(s):  
Food System ◽  
Phoenix Dactylifera ◽  
Sweet Taste ◽  
Kingdom Of Saudi Arabia ◽  
Palm Fruit ◽  
Overall Acceptability ◽  
Date Fruit ◽  
Phoenix Dactylifera L ◽  
Functional Product ◽  
Sensory Qualities

The aim of the present study was to evaluate the possibilities for using date fruit from the Kingdom of Saudi Arabia in the formulation of a novel snack bar while replacing the used honey with date paste. The technological, textural, microbiological and sensory qualities of the obtained food products were evaluated during storage for 12 days after their production. Date palm fruit in the form of date paste was used as an ingredient in the composition of the new snack bars that also included nuts and dried fruits. Five formulations were prepared: a control bar, snack bar with 40% date paste, snack bar with 50% date paste, snack bar with 60% date paste, and snack bar with 70% dates paste. The resulting date paste’s textural characteristics supported the bonding potential of the food system and gave a sweet taste to the final product. The formulations containing 50% date paste presented the highest overall acceptability and were the formulation with the best sensory characteristics. Thus, the addition of date paste in snack bars would be a good option to develop a functional product that contributes to rational nutrition principles. The obtained values in the current study confirmed the technological and functional potential of date fruit as a product that can find adequate application in the composition of foods with functional properties.

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