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Pollen beverage from date palm spathe: impact of fortification with ginger on the nutritional and sensory quality of the product

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Abstract

Date palm spathes are by-products of date cultivation, which normally go to waste. To improve sustainability, this study reports the development of a date palm pollen beverage prepared from date palm spathes and examines the impact of ginger and pollen grains on its nutritional and sensory properties. Date spathe pollen beverage fortified with 1% ginger exceeded all other beverages in total protein, fat, carbohydrate, vitamin C, Mn, and Fe contents (P < 0.05). The unfortified date palm pollen beverage displayed the highest values of Bo, Co, Ni, Cu, Zn, Mb, color, flavor, texture, appearance, and overall quality (P < 0.05). The pollen beverage supplemented with 1% ginger and 1% pollen grains exhibited the highest antioxidant activity (P < 0.05). Overall, fortification of date palm pollen beverage with ginger showed a varied impact as it improved some nutritional properties, but compromised others and had a negative impact on the sensory quality of the product.

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Acknowledgements

The authors would like to thank H. A. Alhaji, S. A. Al Ali, M. R. AL Ali, A. A. AL Shoaker, and A. S. AL Mohaemmed from the Date Palm Institute, Al-Ahsa, Ministry of Environment, Water and Agriculture, Kingdom of Saudi Arabia, for help in the distillation process. This research was funded by the Deanship of Scientific Research at Princess Nourah bint Abdulrahman University through the Fast-track Research Funding Program.

Funding

The authors wish to thank The Ministry of Environment, Water and Agriculture, Kingdom of Saudi Arabia, for the financial assistance provided (T-A-4) to conduct this research.

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Authors and Affiliations

  1. Nutrition and Food Science (PHD), Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh, 11671, Kingdom of Saudi Arabia

    Jozaa AlTamimi, Nora AlFaris, Lujain Almousa, Fatima Alghamdi & Hind Abu-Hiamed

  2. King Saud University, Riyadh, Kingdom of Saudi Arabia

    Nawal Albadr

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  1. Jozaa AlTamimi
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  2. Nora AlFaris
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Correspondence to Hind Abu-Hiamed.

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AlTamimi, J., AlFaris, N., Almousa, L. et al. Pollen beverage from date palm spathe: impact of fortification with ginger on the nutritional and sensory quality of the product. Food Measure 14, 2051–2058 (2020). https://doi.org/10.1007/s11694-020-00451-y

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  • DOI: https://doi.org/10.1007/s11694-020-00451-y

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