Date palm (Phoenix dactylifera L.) is a highly nutritional fruit containing many health benefiting nutrients. The date fruit at Tarm (fully ripened) ripening stage is rejected by consumers as a result of its dark brown skin and bad appearance. Therefore, it is commonly processed into various products. This study aims improve the properties of instant date palm powder (IDPP) produced by spray drying by optimizing the amounts of the anticaking agents Maltodextrin (MD) and Silicon dioxide (SiO 2 ). MD (20-40 %w/v of date solution) was used in powder preparation then mixed with SiO 2 (0.5-1.5 %w/w of powder) and analyzed for its physicochemical properties and sensory acceptance. The results show that MD and SiO 2 significantly affected on properties of IDPP. Increasing the amount of MD and SiO 2 increased the yield recovery, tapped density and sensory acceptance score, while decreasing moisture content, bulk density, hygroscopicity (HG) and reducing sugar (RS). The optimized amounts of MD and SiO 2 in IDP production were 35.82 %w/v of date solution and 0.72 %w/w of powder respectively. These amounts provided the highest yield recovery (31.45±0.98%), tapped density (649.67±6.98kg/m 3 ) and sensory acceptance score (powder distribution was 7.6±0.6 and overall liking was 7.3±1.0), as well as the lowest moisture content (4.25±0.12%), bulk density (478.34±10.56kg/m 3 ) and HG (17.79±0.45%). Index Terms-date palm, Phoenix dactylifera L., spray drying, anticaking agents, Maltodextrin, Silicon dioxide
The different drying methods significantly affected the physicochemical properties of okra powder including its color value (L* a* b*). The okra powder from freeze-drying method exhibited the highest viscosity value (7,961.00 ± 34.83 cP).It also exhibited the highest TPC (1,871.61 ± 28.68 mg GAE/100 g dried sample),
The qualities of bread products generally deteriorate during storage. Some ingredients are considered to prolong the alteration of bread products during storage in both chill and freeze conditions. The effect of mannitol and kale protein extract (KPE) was studied in the development of Sung Yod rice bread (SYRB) along with the investigation of its physicochemical, textural and sensory qualities during prolonged storage at different temperatures (4 and À20 °C). Mannitol (0.00%-3.00%) and KPE (0.00%-0.10%) were varied for SYRB using 3-Level Factorial Design with two centrepoints. The optimised SYRB consisted of mannitol (3.00%) and KPE (0.04%). The physicochemical, textural and sensory qualities of the stored SYRB at different temperatures from the periodic evaluation showed that the SYRB stored at À20 °C exhibited better quality than stored at 4 °C. The outcome of this study indicated that mannitol and KPE can be used as ingredients to delay the deterioration of SYRB qualities during the prolonged storage duration at low temperatures and can be applied to produce bakery products that needed to be stored under chill and freeze conditions.
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