ABSTRACT

The aim was to develop nutritious drinks using date nectar with the two most popular Saudi date cultivars (Khalas and Sukkari) and spirulina at different substitution rates. The date puree was prepared with different concentrations of pectin enzymes. The approximate composition, microbiological quality, sugars, vitamins, and minerals of date puree and spirulina, as well as the contaminants, physical properties, fatty acids, and phytopigments of spirulina were evaluated. Chemical composition and sensory properties of the developed date drinks were also assessed. The results showed that spirulina is safe, free from contaminants and heavy metals, and appeared to contain appreciable amounts of essential fatty acids, amino acids, vitamins, minerals, and phytopigments. The microbiological loads of date puree and spirulina were very low, and there were no pathogenic microbes were found. Spirulina contained higher amounts of total solids, ash, protein, minerals, fiber, fat, and vitamins, than date puree, indicating its suitability as a rich source of nutrients for food fortification. In both date types, treatment of puree with 400 ppm enzyme yielded nectar with higher scores in all sensory attributes, indicating that this is a suitable concentration to yield acceptable juice amounts. The substitution of date nectar with 10% spirulina gave the highest scores for sensory attributes; consequently, this concentration was used for the formulation of functional nectar from date nectar and spirulina. Incorporation of 10% spirulina in date nectars showed a significant increase in the contents of total solids, protein, essential amino acids, ash, fat, sugars, carotenoids, and chlorophyll in the date nectars, thereby improving its nutritional and health properties.

摘要

目的是使用枣花蜜和两种最受欢迎​​的沙特枣品种（Khalas 和 Sukkari）和不同替代率的螺旋藻开发营养饮料。椰枣泥是用不同浓度的果胶酶制备的。评估了枣泥和螺旋藻的大致成分、微生物质量、糖类、维生素和矿物质，以及螺旋藻的污染物、物理特性、脂肪酸和植物色素。还评估了开发的枣饮料的化学成分和感官特性。结果表明，螺旋藻是安全的，不含污染物和重金属，并且似乎含有可观数量的必需脂肪酸、氨基酸、维生素、矿物质和植物色素。枣泥和螺旋藻的微生物负荷非常低，未发现病原微生物。螺旋藻含有比枣泥更多的总固体、灰分、蛋白质、矿物质、纤维、脂肪和维生素，表明它适合作为丰富的营养来源进行食品强化。在这两种日期类型中，用 400 ppm 酶处理果泥产生的花蜜在所有感官属性中都具有更高的分数，表明这是产生可接受的果汁量的合适浓度。用 10% 螺旋藻替代枣花蜜的感官属性得分最高；因此，该浓度用于从枣花蜜和螺旋藻中配制功能性花蜜。在枣花蜜中掺入 10% 螺旋藻后，总固体、蛋白质、必需氨基酸、灰分、脂肪、糖类、类胡萝卜素、