Improvement and quality evaluation of rutab date paste fortified with wheat germ
This investigation aimed to utilize wheat germ to improve the nutritional value and sensory properties of date pastes. Wheat germ was added to the soft date paste at different concentrations (5, 10%, and 15%). Chemical composition, bioactive compounds, browning index, fatty acids, microbiological qu...
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| Format: | Article |
| Language: | Russian |
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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2025-02-01
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| Series: | Пищевые системы |
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| Online Access: | https://www.fsjour.com/jour/article/view/637 |
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| author | A. S. Dyab Kh. M. Atieya M. A. Abdel Salam |
| author_facet | A. S. Dyab Kh. M. Atieya M. A. Abdel Salam |
| author_sort | A. S. Dyab |
| collection | DOAJ |
| description | This investigation aimed to utilize wheat germ to improve the nutritional value and sensory properties of date pastes. Wheat germ was added to the soft date paste at different concentrations (5, 10%, and 15%). Chemical composition, bioactive compounds, browning index, fatty acids, microbiological quality, and peroxide values were estimated. Substitution with wheat germ significantly increased the ash, protein, and fat contents of the treatments, and decreased total sugars and total carbohydrates. In addition, the incorporation of wheat germ into the date paste led to a decrease in water activity. The color index of fortified date paste was improved and unsaturated fatty acids, such as oleic acid, linoleic acid, and linolenic acid, increased. A reduction in the total bacterial, yeast, and mold counts was observed. The highest score of the index of acceptance was recorded for 15%, followed by 10% and 5%, and the lowest score was for the control sample. |
| format | Article |
| id | doaj-art-b1c072442b3940c1a0b847f8d817ff9a |
| institution | DOAJ |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| publishDate | 2025-02-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj-art-b1c072442b3940c1a0b847f8d817ff9a2025-08-20T03:20:01ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722025-02-017462062610.21323/2618-9771-2024-7-4-620-626303Improvement and quality evaluation of rutab date paste fortified with wheat germA. S. Dyab0Kh. M. Atieya1M. A. Abdel Salam2Agricultural Research CenterAgricultural Research CenterAgricultural Research CenterThis investigation aimed to utilize wheat germ to improve the nutritional value and sensory properties of date pastes. Wheat germ was added to the soft date paste at different concentrations (5, 10%, and 15%). Chemical composition, bioactive compounds, browning index, fatty acids, microbiological quality, and peroxide values were estimated. Substitution with wheat germ significantly increased the ash, protein, and fat contents of the treatments, and decreased total sugars and total carbohydrates. In addition, the incorporation of wheat germ into the date paste led to a decrease in water activity. The color index of fortified date paste was improved and unsaturated fatty acids, such as oleic acid, linoleic acid, and linolenic acid, increased. A reduction in the total bacterial, yeast, and mold counts was observed. The highest score of the index of acceptance was recorded for 15%, followed by 10% and 5%, and the lowest score was for the control sample.https://www.fsjour.com/jour/article/view/637soft datesensory evaluationbioactive compoundsperoxide valuefatty acids |
| spellingShingle | A. S. Dyab Kh. M. Atieya M. A. Abdel Salam Improvement and quality evaluation of rutab date paste fortified with wheat germ Пищевые системы soft date sensory evaluation bioactive compounds peroxide value fatty acids |
| title | Improvement and quality evaluation of rutab date paste fortified with wheat germ |
| title_full | Improvement and quality evaluation of rutab date paste fortified with wheat germ |
| title_fullStr | Improvement and quality evaluation of rutab date paste fortified with wheat germ |
| title_full_unstemmed | Improvement and quality evaluation of rutab date paste fortified with wheat germ |
| title_short | Improvement and quality evaluation of rutab date paste fortified with wheat germ |
| title_sort | improvement and quality evaluation of rutab date paste fortified with wheat germ |
| topic | soft date sensory evaluation bioactive compounds peroxide value fatty acids |
| url | https://www.fsjour.com/jour/article/view/637 |
| work_keys_str_mv | AT asdyab improvementandqualityevaluationofrutabdatepastefortifiedwithwheatgerm AT khmatieya improvementandqualityevaluationofrutabdatepastefortifiedwithwheatgerm AT maabdelsalam improvementandqualityevaluationofrutabdatepastefortifiedwithwheatgerm |