List of Articles ضایعات خرما

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  1 - Effects of Date Stone Powder on Characteristics of Biscuit Dough and Hard Biscuit
  مهسا Majzobi حسن Mansoury S. R Falsafi عسگر Farahnaki
  Introduction : Date stone is one of the by-products of date processing factories with a high nutritional value and high fiber content. Therefore, it has a great potential for enrichment of different food products. The main aim of this study was to determine the effec More

  Introduction : Date stone is one of the by-products of date processing factories with a high nutritional value and high fiber content. Therefore, it has a great potential for enrichment of different food products. The main aim of this study was to determine the effects of date stone powder on the quality of dough and the biscuits produced. Materials and Methods: Date powder was added to the biscuit formula at different levels of 0, 5, 10 and 15% (flour weight basis) and the rheological properties of dough and physical and sensory characteristics of the made biscuits were studied. Results: Farinograph results showed that by increasing the level of date stone powder, the dough water absorption capacity is increased, dough consistency is decreased and dough softening character is increased. In addition, the resulted biscuit density is increased while the volume is decreased. The results of the Texture Analyser indicated that by increasing the percentage of the date stone powder, the resulted biscuit hardness is increased. Most of these changes were statistically significant (P<0.05) at 10 and 15% addition of date stone powder as compared to the 0 and 5%. Addition of less than 15% date stone powder resulted in a product with appropriate sensory properties. Conclusion: Considering the low cost, availability and the nutritional value of date stone powder particularly fiber, carbohydrates, mineral, protein and oil, the powder might be employed for enrichment of biscuits. Based on the findings, the addition of less than 15% powder to the dough resulted in biscuits with increased nutritional value particularly higher fiber content and desirable sensory characteristics. Keywords: Biscuit, Date Stone Powder, Date by-products Manuscript profile
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  2 - Evaluation of Incubation Time, Salt and Date Waste in Production of Orange Pigment by Monascus purpureus Using Response Surface Methodology
  Mahshid Asghari Mahshid Jahadi Nafiseh Ghasemisepro
  Monacus purpureus (M. purpureus)produce six types of pigments from yellow to dark red color pigments. Monascus­ fungus has been welcomed due to its various pigment production and healing properties. The aim of this study, evaluation of incubation time (11-21days), s More

  Monacus purpureus (M. purpureus)produce six types of pigments from yellow to dark red color pigments. Monascus­ fungus has been welcomed due to its various pigment production and healing properties. The aim of this study, evaluation of incubation time (11-21days), salt (7-12 %) and date waste (15-55%) in production of orange pigment by M. purpureus using response surface methodology in solid state. After optimization of these factors, it was showed the highest amount of orange pigment was obtained during the 21-day incubation period, 7% salt and the date syrup concentration was 55%. In optimum conditions, a maximum yield of orange pigment was 5.31 (ODU.ml-1), fermentation yield was 0.252 (ODU.ml-1.day-1), pigment production yield per biomass 0.623 (ODU.mg-1), yield of orange production per carbon source consumption 0.043 (ODU.gr- 1), the substrate conversion rate was 93 (%). The results of this study showed that date waste and Wheat Straw could be used as an affordable and effective substrate for the production of orange pigment by M. purpureus fungus. Manuscript profile
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  3 - Utilization of Date by Product on Sheep Feeding: Its Ruminal Degradation, Nutrient Digestibility and Its Effect on Sheep Growth
  م. تقی نژاد رودبنه س.ر. ابراهیمی-محمود‪آباد ه. قریشی م. کاظمی-بنچناری
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