Production of Carbonated Drink Using Reziz Date Dibs and Hulu-Mur Flavour
| المصدر: | المجلة العلمية لجامعة الملك فيصل - العلوم الأساسية والتطبيقية |
|---|---|
| الناشر: | جامعة الملك فيصل |
| المؤلف الرئيسي: | Babeker, Mohamed Yousif Mohamed (Author) |
| مؤلفين آخرين: | Iqbal, Zafar (Co-Author) , Medawi, Hassan Ali (Co-Author) , Omer, Rea Haroun (Co-Author) , Al Saikhan, Mohamed Salem (Co-Author) |
| المجلد/العدد: | مج23, ع1 |
| محكمة: | نعم |
| الدولة: |
السعودية |
| التاريخ الميلادي: |
2022
|
| الصفحات: | 94 - 99 |
| ISSN: |
1658-0311 |
| رقم MD: | 1288333 |
| نوع المحتوى: | بحوث ومقالات |
| اللغة: | الإنجليزية |
| قواعد المعلومات: | science |
| مواضيع: | |
| كلمات المؤلف المفتاحية: |
Abridate | Carbonated Drink | Date Palm | Dibs | Hulu-Mur | Reziz | Soft Drink
|
| رابط المحتوى: |
| المستخلص: |
Valorisation of raw foods can substantially improve the resilience of the food chain, thereby mitigating the escalating food crisis. As date fruits contain most of the essential ingredients, it could serve as an unprecedented source of functional food production. This study aimed at valorising the commercially less valued date fruit, reziz, to prepare a carbonated drink. The collected reziz date fruit was subjected to date syrup (dibs) extraction using a specifically designed apparatus, Dibsi 10101, at 4 different pressures, 1000, -1.4, -2.8 and -5.5 millibar (mbar). However, the dibs extracted at -5.5 mbar yielded better clear dibs and thus was used in downstream production. Hulu-Mur (sweet and sour), a nutrient-rich flavouring agent derived from sorghum and Sudanese spices extract, was used as a favour enhancer. To produce the carbonated drink "Abridate," a different proportion of Hulu-Mur extract (1:5 w/v) and carbon dioxide were blended and subjected to a 10-point hedonic organoleptic evaluation. The results demonstrated that the superior Abridate was obtained by blending 6.89% of Hulu-Mur flavour extract with 11.8 TSS dibs at 4-bar carbon dioxide pressure. Abridate was comparable to commercially available carbonated beverages and held a substantial advantage over hazardous carbonated drinks due to its organic nature. |
|---|---|
| ISSN: |
1658-0311 |
عناصر مشابهة
-
Design of Dibs Extractor for Production of Flavored Date Syrup Carbonated Drinks
بواسطة: Babeker, Mohamed Yousif Mohamed منشور: (2021) -
Evaluation of Environment Impact For Carbonated Soft Drinks Industry: Case Study Pasgianos Food and Beverages Company
بواسطة: Ali, Eltahamy Elshamy Abdelhalim Mohamed منشور: (2017) -
Analysis of some Soft Drinks Samples Available in Alkoms City
بواسطة: Salem, Badria Abdusalam منشور: (2023) -
Estimate of Sodium Benzoate Preservative in some Soft Drinks in Local Markets in Libya Using a UV-Spectrometer
بواسطة: Bnhmad, Mona H. Ali منشور: (2024) -
Production of activated carbon from date stones using a fluidized-bed reactor
بواسطة: القيسي، فوزي عبدالرحمن حمادي منشور: (2001)
