Effect of Addition Dates “Hayani” on Yield, Chemical Composition and Sensory Evaluation of Ice Cream
Damietta Governorate is famous for its production of dates especially "Hayani" dates, are producing large amounts of it in short time. "Hayani" dates gives high output and exposed to rapid deterioration during the marketing of dates, where doesn't stay more than 3 - 4 days at room temperature and become unfit for consumption, this leads to significant loss of production and not to take advantage of it so was the idea to drying the dates and stored to use throughout the year. The main idea in this search are the production of ice cream with "Hayani" dates. The objective of this research was to determine the effect of increasing Date fruits added to the ingredients on chemical composition, organoleptic properties and yield of ice cream. Six treatments of ice cream were made by adding 0, 5, 10, 15, 20 and 25% date fruit "Hayani" to the ingredients. Resultants ice cream was examined for chemical composition and organoleptic properties as follows: Ice cream treatment with 15% Dates was adjudged as the best treatment in appearance (18.13±1.40), while, significant differences were recorded between treatment by 15% Dates with treatments by 5% Dates, 10% Dates and control treatment (p<0.05, p<0.001 and p<0.05, respectively) in odor of ice cream. Ice Cream treatment with 15% Dates was coupled by the best color estimate (18.26±0.88) points out of 20. Higher estimate for Ice Cream texture was in treatment with 15% Dates (18.13±0.83) followed by treatment with 20% (17.33±3.26) and 25% Dates (17.26±1.79) points out of 20, on the other Hand, significant differences were showen between treatments with 5%, 10%, 15% and 20% Dates with control treatment (p<0.05, p<0.01, p<0.001 and p<0.01, respectively) and between treatments with 5% and 10% Dates with treatment with 15% Dates (p<0.001) in appearance of ice cream. Concerning treatments with 20% and 25% Dates, they showed significant differences with treatment with 15% Dates (p<0.001) in the Ice Cream overrun. In the end, the treatment of ice cream with 15% dates found the best ingredients.
Ice Cream, Dates, Sensory Evaluation, Chemical Composition
Erskine, W., Mostafa, A. T., and Osman, A. E. (2004). Date palm in GCC countries of the Arabian Peninsula. International center for Agriculture Research in Dry Area (ICARADA), htpp://www.icarda.org/APRP/Date palm/Introduction/intro-body.htm.
Al-Hooti, S., Sidhu, J. S., and Qabazard, H. (1997). Physiochemical characteristics of five date fruit cultivars grown in United Arab Emirates. Plant Foods for Human Nutrition 50: 101–113.
Myhara, H. M., Karkala, J., and Taylor, M. S. (1999). The composition of maturing Omani dates. Journal of the Science of Food and Agriculture 47: 471–479.
Khatchadourian, H. A., Sawaya, W. N., Ayaz, M., and Al-Mohemmed, M. M. (1987). Processing date varieties into pickles. International Journal of Food Science and Technology 22: 243–247.
El-Shaarawy, M. I., Mesalam, A. S., El-Nakhal, H. M., and Wahdan, A. N. (1986). Studies on extraction of dates. Proceedings of the 2nd Symposium on the Date Palm in Saudi Arabia. II, (3): 6, 259–270.
Besbes, S., Drira, L., Blecker, C., Deroanne, C., and Attia, H. (2009). Adding value to hard date (Phoenix dacty¬lifera L.): Compositional, functional and sensory characteristics of date jam. Food Chemistry 112: 406–411.
Ismail, B., Haffar, I., Baalbaki, R., Mechref, Y., and Henry, J. (2006). Physico-chemical characteristics and total quality of five date varieties grown in United Arab Emirates. International Food Science and Technology 41: 919–926.
Barreveld, W. H. (1993). Date-Palm Products. Bulletin No 101. Rome, Italy: Food and Agriculture Organization of the United Nations.
Makki, M., Hamooda, A., and Al-Abri, A. (1998). The Date Palm, Culture, Operation and Maintenance. Muscat, Oman: Modern Color Publishers.
Al-Shahib, W. and Marshall, R. J. (2003). The fruit of date palm: its possible uses as best food for the future. International Journal of Foods Science and Nutrition 54: 247–259.
Al-Farsi, M., Alasalvar, C., Morris, A., Baron, M., and Shahidi, F. (2005a). Compositional and sensory characteristics of three native sundried date (Phoenix dactylifera L.) varieties grown in Oman. Journal of Agriculture and Food Chemistry, 53: 7586–7591.
Khan, M., Sarwar, A., Wahab, M., and Haleem, R. (2008). Physio-chemical characterization of date varieties using multivariate analysis. Journal of Food Agriculture 88: 1051–1059.
Vayalil, P. K. (2002). Antioxidant and antimutagenic properties of aqueous extract of date fruit (Phoenix dactylifera L. Arecaceae). Journal of Agriculture and Food Chemistry 50: 610–617(s).
Al-Farsi, M., Alasalvar, C., Morris, A., Baron, M., and Shahidi, F. (2005b). Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolic of three native fresh and sun dried date (Phoenix dactylifera L.) varieties grown in Oman. Journal of Agriculture and Food Chemistry 53: 7592–7599.
Allaith, A. A. A. (2008). Antioxidant activity of Bahreini date palm (Phoenix dactylifera) fruit of various cultivars. International Journal of Food Science and Technology 43 (6): 1033–1040.
Saafi, E. B., El-Arem, A., Issaoui, M., Hammi, H., and Achour, L. (2009). Phenolic potent and antioxidant activity of four date palm (Phoenix dactylifera L.) fruit varieties grown in Tunesia. International Journal of Food Science and Technology 44: 2314–2319.
Sultana Parvin, Dilruba Easmin, Afzal Sheikh, Mrityunjoy Biswas, Subed Chandra Dev Sharma, Md. Golam Sarowar Jahan, Md Amirul Islam, Narayan Roy, Mohammad Shariar Shovon (2015). Nutritional Analysis of Date Fruits (Phoenix dactylifera L.) in Perspective of Bangladesh. American Journal of Life Sciences; 3 (4): 274-278. Doi: 10.11648/j.ajls.20150304.14.
Wan Iryani, Wan Ismail and Mohd Naim Fadhli Mohd Radzi (2013). Evaluation on the Benefits of Date Palm (Phoenix dactylifera) to the Brain. Alternative and Integrative Medicine, 2 (4): 115-117, http://dx.doi.org/10.4172/2327-5162.1000115.
Shaba, E. Y., M. M. Ndamitso, J. T. Mathew, M. B. Etsunyakpa, A. N. Tsado and S. S Muhammad (2015). Nutritional and anti-nutritional composition of date palm (Phoenix dactylifera L.) fruits sold in major markets of Minna Niger State, Nigeria. African Journal of Pure and Applied Chemistry, 9 (8): 167-174, DOI: 10.5897/AJPAC2015.0643.
Hassan K. M. Bekheit, and Magdi Latif (2015). Date Palm Good Practice in Egypt. See Reference Section, FAO.
Riad, M. (1993). The date palm sector in Egypt. In: Ferry M. (Ed.), Greiner D. (Ed.). CIHEAM, pp. 45-53, http://om.ciheam.org/article.php?IDPDF=96605879.
Arbucle, W. S., and Frandsen, J. H. M. S., (1966). Study on ice cream and related products. 3rd Ed. 2nd Revised printing. New York. 12, 543-547.
Hankin, L., & Hanna, J. G., (1984). Quality of ice cream and ice milk. Bull Contecticuit Agric Exper Stat., 818, 6.
AOAC, (2012). Association of official analytical chemists, Official methods of analysis, 19th (Ed), Vol. (2), Arlington VA. USA.
Douglas Goff, H. and Richard, W. Hartel (2013). Ice Cream. Department of Food Science, University of Wisconsin, Madison, WI, USA, ISBN 978-1-4614-6095-4 ISBN 978-1-4614-6096-1 (eBook), Springer New York Heidelberg Dordrecht London, DOI: 10.1007/978-1-4614-6096-1.
Ling, E. R. (1963). A Text - Book of Dairy Chemistry. Vol. 2, Practical, 3rd ed., Champan and Hall, London, England.
Mahmud Hossain, K. M., S. M. Lutful Kabir, M. Mufizur Rahman, M. Bahanur Rahman, Khair Ahmed Choudhury (2012). Organoleptic and Microbial Quality of Ice Cream Sold at Retail Stores in Mymensingh, Bangladesh. Journal of Microbiology Research, 2 (4): 89-94. DOI: 10.5923/j.microbiology.20120204.05.
SAS. (2012). Version 90 SAS Institute Inc. Cary NC.
Duncan, D. B. (1955). Multiple Range and Multiple F-test. Biometrics, 11: 1–42.