Ali Rehab F M, El-Anany Ayman M, Almujaydil Mona S, Alhomaid Raghad M, Alharbi Hend F, Algheshairy Reham M, Alzunaidy Nada A, Alqaraawi Seham S
Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah, Saudi Arabia.
Department of Special Food and Nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
Front Nutr. 2025 Aug 13;12:1617754. doi: 10.3389/fnut.2025.1617754. eCollection 2025.
The current study aimed to investigate the nutritional and sensory benefits of date fruit spreads formulated with Khalas date, olive oil, psyllium, roasted coffee, cocoa powder (CP), and incorporated with different quantities of powder (CVP).
The original spread consists of 65% Khalas dates, 30% Extra virgin olive oil (EVOO), and smaller amounts of psyllium, coffee, cocoa powder, and salt. By substituting EVOO with CVP in different proportions, the healthy spread formulas were produced.
Protein content increases from 2.21% in control to 9.82% with 10% CVP. Ash content rises significantly with 10% CVP, with values up to 3.04 times higher than control. A 10% addition of CVP aligns the amino acid profile with FAO/WHO standards, except for lysine, which reaches 65.37% of the recommended levels. Additionally, the polyunsaturated fatty acid content increases substantially, with linoleic acid rising from 5.08% to 6.45% and linolenic acid from 0.7% to 2.75% at the 10% CVP level. DPPH radical scavenging activity, improves significantly, indicating the potential of CVP as a functional food ingredient. While lower concentrations of CVP (2-4%) do not significantly affect acceptability, higher concentrations (6-10%) lead to significant declines in consumer ratings.
本研究旨在调查用哈拉斯枣、橄榄油、车前子、烘焙咖啡、可可粉（CP）配制并添加不同量 粉（CVP）的枣果涂抹酱的营养和感官益处。
原始涂抹酱由65%的哈拉斯枣、30%的特级初榨橄榄油（EVOO）以及少量的车前子、咖啡、可可粉和盐组成。通过用不同比例的CVP替代EVOO，制备出健康的涂抹酱配方。
蛋白质含量从对照组的2.21%增加到添加10% CVP时的9.82%。添加10% CVP时灰分含量显著增加，其值比对照组高出3.04倍。添加10% CVP使氨基酸谱符合粮农组织/世界卫生组织标准，但赖氨酸除外，其达到推荐水平的65.37%。此外，多不饱和脂肪酸含量大幅增加，在添加10% CVP时，亚油酸从5.08%升至6.45%，亚麻酸从0.7%升至2.75%。DPPH自由基清除活性显著提高，表明CVP作为功能性食品成分的潜力。虽然较低浓度的CVP（2-4%）对可接受性没有显著影响，但较高浓度（6-10%）会导致消费者评分显著下降。
