Date palm spathes are by-products of date cultivation, which normally go to waste. To improve sustainability, this study reports the development of a date palm pollen beverage prepared from date palm spathes and examines the impact of ginger and pollen grains on its nutritional and sensory properties. Date spathe pollen beverage fortified with 1% ginger exceeded all other beverages in total protein, fat, carbohydrate, vitamin C, Mn, and Fe contents (P < 0.05). The unfortified date palm pollen beverage displayed the highest values of Bo, Co, Ni, Cu, Zn, Mb, color, flavor, texture, appearance, and overall quality (P < 0.05). The pollen beverage supplemented with 1% ginger and 1% pollen grains exhibited the highest antioxidant activity (P < 0.05). Overall, fortification of date palm pollen beverage with ginger showed a varied impact as it improved some nutritional properties, but compromised others and had a negative impact on the sensory quality of the product.

中文翻译：

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椰枣花粉制的花粉饮料：强化生姜对产品营养和感官品质的影响

椰枣是椰枣的副产品，通常会浪费掉。为了提高可持续性，本研究报告了用椰枣茎秆制备的椰枣花粉饮料的开发，并研究了生姜和花粉粒对其营养和感官特性的影响。含1％生姜的枣花粉饮料的总蛋白质，脂肪，碳水化合物，维生素C，锰和铁的含量超过所有其他饮料（P <0.05）。未加脂的枣椰子花粉饮料显示出最高的Bo，Co，Ni，Cu，Zn，Mb，颜色，风味，质地，外观和整体质量（P <0.05）。加有1％生姜和1％花粉粒的花粉饮料具有最高的抗氧化活性（P <0.05）。总体，