Physicochemical properties, nutritional value, and sensory attributes of a nectar developed using date palm puree and spirulina

Physicochemical properties, nutritional value, and sensory attributes of a nectar developed using date palm puree and spirulina

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 qual...

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Bibliographic Details
Main Authors: Moneera O. Aljobair, Najla A. Albaridi, Amal N. Alkuraieef, Nora M. AlKehayez
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:International Journal of Food Properties
Subjects:
date puree
date nectar
khalas
spirulina
sukkari
Online Access:http://dx.doi.org/10.1080/10942912.2021.1938604

Internet

http://dx.doi.org/10.1080/10942912.2021.1938604

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