الفهرس 
Material and methodsOnly 14 pages are availabe for public view
 |  | from | 175 |  |  |
| | | from | 175 | | |
Abstract
<The present work was performed to cover the following points:
• Studying the chemical composition of Samani and Zaghloul
varieties khalal, rutab and dry stages. These measurements
included, maisture, acidity, sugars, protein, fat, ash, phenols,
minerals, fiber contents and pH values.
• Occupying the waste of date peels as a source of yellow and
red natural pigments and applicated in some products to be
more pigment fortification.
• A new product from the date peels of yellow and red khalal
dates was processed to be used similarly to date syrup.
• A new ways for preservation of peeled and unpeeled Samani
and Zaghloul dates in khalal stage to produce new products
able for storage more than 9 months in a sugar solution as
compote products.
• Production of new dried products as dry slices able for
consumering for long periods or as a new intermediate for
food processing.
• Studying the way for changing of Samani and Zaghloul
khalal dates to rutab stage by freezing at -18°C to be more
applicable for shorter time than ripening on the tree, also to
store for different times at -18°C until marketing, Production of high fructose syrup from dry dates (Samani
and Zaghloul).
The chemical analysis of two date varieties were carried
out in khalal, ruitab and dried stages.
Results of Samani dates appeared a high total solids in
khalal (32.65%) increased to 43.9% in rutab then increased to
75.35% and 88.36% in dried dates.
Also results appeared a decreasement in acidity, protein,
fat, phenols, fiber and ash from khalal stage to rutab stage and
dried stage. Reducing sugar in khlalal stage were increased
during rutab and dried stages. Dates were content a high level
of minerals such as potassium. But amino acid content were
low.
The data indicated that the decrease or increase trend in
Zaghloul date were similar in the Samani dates.
Two date seeds (Samani and Zaghloul) were analyzed.
The obtained data showed that Zaghloul seeds contain the
highest amount of crude proten (8.30%). with respect to crude
fiber Neutral Detergent Fiber (NDF) and Acid Detergent Fiber
(ADF), data indicated that two types contain almost the same
values, also revealed the low content of ligning. Glutanic acid
is the predimonant amino acid. The two types of seeds have
contained all essential amino acids except arganine. Also, date
seeds have definition in sulphur amino acids (Methionine).
129
The values give possibility of using these materials as animal
fooder. The fraction of fatty acid were ranked into three
categories i.e. trace «1%) minor (1-8%) and major (>8%)
compounds. Oleic acid (C18:1) and linoleic acid (C20:2) were
the major fatty acids in both Samani and Zaghloul oil seeds.
Separation of yellow pigments from Samani peels has
been performed and indentified by spectrophotometric analysis
at 400-520 mm. These pigments have been proved to be
carotenoids, its content in Samani date peels was 2.99 mg/lOO
gm dry weight basis. Separation and identification of red
pigments from Zaghloul peels have been carried out at 470-
560. This forementioned pigments was anthocyanin.
The yellow and red natural pigments were applicated in
some food products.
The obtained results for Samani and Zaghloul date peel
syrup could be summarized in little decrement in total soluble
solids (T.S.S.). Acidity was increased, meanwhile there were
decrements in pH values. fibers and total phenols. It was
observed that browning were increased by storage.
Samani and Zaghloul dates peeled and unpeeled were
immerged in sucrose solution (30%) with different treatments
with ascorbic acid, ascorbic acid + lemon juice, sodium
metabisulphate, sodium metablisulphate + lemon juice. The
dates treatments were canned, and sterilized at 100°C for 30
130
mints, then cans were stored for 9 months at room temperature
(25°C).
It was observed that acidity was decreased and pH values
were increased in some treatments little decrement was noties
in fibers. The browning degrees were increased in all treatment
for all completed dates, peeled dates and their solutions.
Concerning the different amino acid and the requirement as
recommended by FAO/WHO it is clear that different date
stages are very poor in essential amino acids.
Rehydration percentage of Samani and Zaghloul dried
dates were concluded, these aforementioned were and
173% for Sam ani and Zaghloul dried dates respectively.
The results of storage of rutab Samani and Zaghloul dates
at -18°C for 9 months appeared decrements in moisture
content, total sugars pH values, fibers and total phenols,
meanwhile there were increments in acidity and browning
degrees. It was observed that all sucrose were inverted to
glucose and fractose during storage at -18C