Hibiscus sabdariffa L. flower and date palm pollen fortification of date palm spathe beverage

Abstract

Purpose

The purpose of this study is to investigate the effect of roselle flower extract and date palm pollen on the nutritional and sensory qualities of date palm spathe beverage (DPSB).

Design/methodology/approach

The nutritional composition and sensorial quality of the date palm spathe-based beverage were evaluated. The product was fortified with different concentrations (1 per cent and 5 per cent) of roselle flowers and 1 per cent date palm pollen grains.

Findings

Generally, fortification of the DPSB with roselle flowers only or the combination of roselle flowers and date palm pollen grains significantly affected the nutritional and sensory properties of the products. The total dissolved solids, turbidity and total contents of proteins; fats; carbohydrates; vitamins A, E and C; iron; nickel and copper were highest in the DPSB fortified with a mixture of 1 per cent roselle flower extract and 1 per cent pollen grains and lowest in the DPSB supplemented with 1 per cent roselle flower extract. The manganese and selenium contents were both highest and lowest in DPSB supplemented with 5 per cent and 1 per cent roselle flower extract, respectively. Antioxidant activity was highest in DPSB supplemented with the 5 per cent roselle flower extract and lowest in unfortified DPSB. Boron, molybdenum and zinc contents were highest in unfortified DPSB. All sensory attributes were highest in both the unfortified DPSB and that fortified with 1 per cent roselle flower extract.

Originality/value

While fortification with a combination of 1 per cent roselle flower extract and 1 per cent date palm pollen grains improved the nutritional quality of the DPSB, it negatively affected the sensory attributes of the products.

Citation

ALTamimi, J.Z., ALFaris, N.A., Alghamdi, F.A., Abu-Hiamed, H.A., ALbadr, N.A. and Almousa, L.A. (2020), "Hibiscus sabdariffa L. flower and date palm pollen fortification of date palm spathe beverage", British Food Journal, Vol. 122 No. 7, pp. 2159-2170. https://doi.org/10.1108/BFJ-08-2019-0617