Preparation of a Natural Candy from Date Phoenix ......other natural or arti–cial sweeteners in combination with chocolate, fruits, nuts, or other ingredients or ¢avorings in the

Research ArticlePreparation of a Natural Candy from Date(Phoenix dactylifera L) Olive (Olea europaea L) andCarob (Ceratonia siliqua L) Fruits

Abdellaoui Radia Aissa Boukhiar Khenchla Kechadi and Salem Benamara

Laboratory Research in Food Technology Faculty of Engineering Sciences University MrsquoHamed BougaraBoumerdes 35000 Algeria

Correspondence should be addressed to Salem Benamara sbenamara2001yahoofr

Received 28 January 2018 Revised 28 April 2018 Accepted 22 May 2018 Published 26 June 2018

Academic Editor Marina Carcea

Copyright copy 2018 Abdellaoui Radia et al is is an open access article distributed under the Creative Commons AttributionLicense which permits unrestricted use distribution and reproduction in any medium provided the original work isproperly cited

Until the early 1960s the traditional recipe ldquoArkouyrdquo from the mixture of carob (Ceratonia siliqua L) powder and olive (Oleaeuropaea L) oil represented a sought-after food product in some localities of the Kabylian region (Northeastern Algeria)e presentwork attempted to improve this traditional recipe to obtain a natural candy fromdate (Phoenix dactyliferaL) olive (Olea europaea L)and carob (Ceratonia siliqua L) fruits For this dierent formulations with various proportions of the date paste olive paste andcarob powder were obtained using a constrained mixture design (proportion of date pastege 07) e hardness and total colordierence in the CIELab system were adopted as dependent variables For comparison purpose the local commercial candyldquoCapricerdquo was taken as reference In addition the two formulations containing the three basic ingredients were analyzed for theoverall acceptability reducing power and thermal analysis At rst approximation it can be said that the formulation containing75 date paste 20 carob powder and 5 olive paste ensures a balance between the target values of texture and colore obtainedcandy can be used as a dietary supplement for all categories of consumers especially patients with swallowing diculties

1 Introduction

Consumer interest in natural products is now a globaltrend is tendency manifests itself in new concepts oftypes ldquofunctional foodrdquo ldquoVitafoodrdquo and ldquonutraceuticalsrdquoformally expressing the relationship between diet andhealth

From socioeconomic and cultural point of view the datepalm (Phoenix dactylifera L) is for the Sahara people and theolive tree (Olea europaea L) is for theMediterranean that isnutritive trees us Al-Shahib and Marshall [1] wonderedif in many ways date fruit does not deserve the status of anideal food considering its nutritional value and potentialhealth benets whereas the olive tree has a long history ofmedicinal and nutritional values [2] Furthermore in Is-lamic faith the three fruit species studied here gure sig-nicantly inQuran (case of date and olive fruits) [3] or in thetraditions of Prophet Muhammad [4]

Candy is dened as preparations of sugar honey orother natural or articial sweeteners in combination withchocolate fruits nuts or other ingredients or centavorings inthe form of bars among others [4 5] It was established thatone of the options for food security and the ght againstpoverty is a developing ready-to-consume foods includingcompressed bars [6] e bar itself is dened as a combi-nation of ingredients which gives the food strength and lowwater content providing a source of nutrients as opposed tocandies that are consumed as sweetened products [7] Quiterecently a formulation of date fruit-based bars was in-vestigated [8] In addition energy bars for military were alsostudied [8 9] For their part Garcez de Carvalho et al [10]have developed various formulations of cereal bars fromthree types of Brazil nuts Tarar et al [11] evaluated thebiological value of food bars prepared from fermentedchickpea More recently Mamatha and Prakash [12] in-vestigated nutritional and sensory quality of iron fortied

HindawiJournal of Food QualityVolume 2018 Article ID 9565931 9 pageshttpsdoiorg10115520189565931

sweet-sour tamarind fruit candies However it should bestressed that conventional food bars are usually added withpurified ingredients A palmyrah palm (Borassus flabellifer L)or date palm (Phoenix dactylifera L) sap-based sugar richproduct ldquojaggeryrdquowas reported to be used for preparation ofsweet confectionary items [13] Today the development offunctional foods imposes the use of edible fats with no un-desirable trans-fatty acids instead of those such as obtainedby common hydrogenation process [14]

In the Kabylian region (Northeastern Algeria) olive oil isstill associated with almost all types of foods [15] making thelatter more appetizing and more beneficial to health ampus itwas revealed that an olive oil-enriched diet may be moreefficacious for weight loss in breast cancer survivors thana standard lower-fat diet [16] Until the early 1960s the tra-ditional recipe ldquoArkouyrdquo from the mixture of carob (Ceratoniasiliqua L) powder and olive (Olea europaea L) oil representeda sought-after food product in some localities of this region Inour view the recipe has fallen into oblivion due to the changein the lifestyle of the population availability of white sugarsemolina industrial confectionery and so on However asalready underlined for arid foods processing of traditionallyimportant Saharan and mountain foods into more useful andconvenient product can improve livelihood security of thepeople of concerned regions [17] Reflecting this trend thefeasibility of a nutritional paste from the mixture of datepowder and olive oil was experimented on [18]

ampe present work was an attempt for improving thetraditional recipe ldquoArkouyrdquo with a view to obtain a naturaldietary candy from date (Phoenix dactylifera L) olive (Oleaeuropaea L) and carob (Ceratonia siliqua L) fruits As far aswe know such formulation has never been investigatedapart from the feasibility aspect [19] As noticed above thethree used Mediterranean raw materials are well recognizedfor their functional and nutritional properties

2 Experimental

21 Olive Paste (OP) Date Paste (DP) and Carob Powder(CP) Olive paste is obtained from pitted olives preliminaryopen-air dried in the traditional way as that is still applied inthe locality of Barbacha in the region of Bejaia (200 km eastof Algiers) ampe water content of the olive flesh is about025 gmmiddotgmminus1 of fresh material (fm)

To our knowledge date paste has never been studiedeven if multinutritional blocks for animal feed have alreadybeen described in the literature [20ndash22] Presently datefruits are first washed pitted and then ground to obtaina homogeneous date paste

In addition to fiber and sugars the carob powdercontains a substantial amount of proteins with a concen-tration of 006 gmmiddotgmminus1 in the case of Egyptian species [24]In this work the carob powder was obtained by drying carobpods (at 40degC until constant weight) crushing and sieving(380 μm) in order to obtain a uniform particle size powder

22 Natural Dietary Candy Preparation ampe procedureto obtain the various natural dietary candy is shown

schematically in Figure 1 while the applied constrainedmixture design (date paste proportionge 070) is shown inTable 1 ampe dependent variables (responses) are as follows(1) the hardness as indicator of texture determined bymeans of a Shore-A durometer with a scale graduated from0 (softer) to 100 (harder) and (2) the total color differenceΔElowast measured in the CIELab system using a CM chro-mameter 2500d Minolta(Japan) Llowast whiteness (0 com-pletely black 100 completely transparent) alowast (minus60 green60 red) and blowast (minus60 blue 60 yellow) ΔElowast indicates thedifference between Llowast alowast and blowast values of prepared candiesand those of commercial (reference) ldquoCapricerdquo (local car-amel candy)

ΔElowast ΔLlowast( 11138572

+ Δalowast( 11138572

+ Δblowast( 11138572

1113960 1113961(12)

(1)

Surface responses and contour curves were constructedusing Minitab 17 software (trial version)

It is pertinent to recall that the color and texture are keyfactors affecting sensory perception and consumer accep-tance of foods [25]

Hardness covers many food attributes such as elasticityplasticity brittleness and toughness [26] Shore-A du-rometer is particularly recommended for especially sur-veying ldquosoft-dietrdquo species [27]

ampe total color difference (ΔElowast) was intended to bea single number metric for PassFail tolerance decisions

DP OP CP

Mixing

Moulding

Formatting

Resting

Drying at 40degC for 10 days

Figure 1 Diagram of preparation of candies DP date fruit pasteOP olive fruit paste CP carob fruit powder

Table 1 Design matrix

FormulaProportion of Responses

DP OP CP Hardness ∆Elowast

A 1 0 0 5814 1412B 07 03 0 6323 1318C 07 0 03 8590 898D 085 015 0 5857 648E 085 0 015 6820 3156F 07 015 015 6556 1380G 08 010 010 6166 563Reference1 mdash mdash mdash 8555 mdash1Commercial candy ldquoCapricerdquo DP date fruit paste OP olive fruit pasteCP carob fruit powder ∆Elowast total color difference

2 Journal of Food Quality

since a ΔElowast tolerance value defines an acceptance spherearound the target color [28] the lower the ΔElowast value is thecloser the sample is to the standard

Each mixture sample formed into bar shape (4 cmtimes 1 cmtimes 1 cm) is subjected to drying in an oven (40degC) to give theproduct of a desired texture the finished productmust be firmand should not stick to the hand It should be noted that theshape and dimensions of the examined bars are adjustable asdesired

23 6ermogravimetry (TG) and Differential Scanning Cal-orimetry (DSC) ampe calorimetric information from DSCcan be used to characterize the structure and properties offood systems before and after processing and storage con-ditions and to understand the thermal transitions that thefood system may undergo during processing or storage [29]In fact taking into account the nature of employed in-gredients the investigated natural dietary candy itself maybe used as ingredient in other baked confectionaries ampusthe effect of replacing cocoa powder by carob flour in gluten-free cakes baked at 200degC was evaluated [30] whereas the useof date paste as date syrups as sweetening agent was widelydescribed in the literature [31 32] Spanish multinationalNatra raised the profile of Spanish chocolate by combining itwith among others olive oil to trade on consumer per-ceptions of a healthy Mediterranean lifestyle [33]

ampe two formulas F and G and their three basic com-ponents were analyzed by thermogravimetry (TG) anddifferential scanning calorimetry (DSC) ampe TG and DSCcurves were obtained using a calorimeter of type STA 409 PCLUXX A heating rate of 5degCmin and a scanning rangebetween 20 and 200degC were used throughout the study

24 Reducing Power (RP) ampe RP (in mg of ascorbic acidequivalents (AAE) per gram of candy) indicates the ability ofantioxidant substances to reduce Fe 3+ to Fe2+ It was de-termined according to Oyaizu [34]

25 Acceptability Test ampe general acceptability test isconducted by a panel of 35 untrained panelists (students andteachers of the University of Boumerdes) using a 9-pointhedonic scale 1 extremely disagreeable (ED) 2 very dis-agreeable (VD) 3 disagreeable (D) 4 quite disagreeable(QD) 5 neither disagreeable nor agreeable (NDNA) 6quite agreeable (QA) 7 agreeable (A) 8 very agreeable(VA) and 9 extremely agreeable (EA)

3 Results and Discussion

31 General Aspect of Natural Dietary Candy By generalaspect we believe the following summary characteristics ofnatural dietary candy (1) visual observations (color andshape) and (2) perception of texture (firmness) However itis important to note that the visual assessment of the objectsis also influenced by several other factors such as socio-cultural conditions of the observer [35] ampe specificstructure of the used components (fluidity of olive paste and

the powdery nature of carob powder) has led us to imposea constraint on the date paste proportion (ge70) (Table 1)otherwise the bars are nonfeasible

Photos in Figure 2 represent the final product samplesobtained when the two previous criteria were judged sat-isfactory As can be seen the samples appear firm anduniform whereas the color seems to be strongly influencedby the composition of natural dietary candy samples

32 Hardness Natural dietary candies are supposed topresent a mechanical behavior consistent with consumerexpectations We recall that the textural properties wereevaluated through hardness taking as reference the localcommercial candy ldquoCapricerdquo ampe response surface andcontour curves (Figures 3(a) and 3(b)) clearly indicate thatthe values of hardness increase strongly with increase in theproportion of the carob powder and that the hardness valueswhich are close to the reference candy are localized betweenlight green and intense dark green areas of the responsesurface corresponding to the following average composition(Figure 3(b)) DP 75 CP 20 and OP 5

amperefore in addition to the food value the carobpowder can be regarded as thickening and plasticizing in-gredient while the date paste and olive paste seem to besofteners and fluidizing agents We believe that the hard-ening phenomenon can be attributed to two independentphysicochemical mechanisms by analogy with that has al-ready been described for cakes [36] (1) the removal of thewater from the food product and (2) the firming process inrelation to the intra- and intermolecular various changesincluding the water and oil holding power of the carobpowder [19] Moreover it was reported that the sugarwatermixtures [37] and mixtures of vegetable oils [38] showplastic properties

33 Color ampe color determines to a large extent (40 inaverage) the food acceptability by consumers [39] ampe re-sponse surface showed the contribution of each componentin the formation of the final color of the natural dietarycandies ampe desired low values of ΔElowast are achieved whenthe fraction of the olive paste is minimum (Figures 4(a) and4(b)) As it can be observed only a small region of theexperimental field gives values of ΔElowast quite low (le6) Only

Figure 2 Physical aspect of obtained candy samples See Table 1 forcomposition of samples

Journal of Food Quality 3

by chance this region included the optimumvalue of hardness(see the blue area of Figure 4(b) and medium green area ofFigure 3(b)) In this connection Sun-Waterhouse et al [40]obtained ΔElowast values ranged between 096 and 782 for fruitbars Among all tested formulations F and G appear to becloser to the aforementioned optimal composition (see alsoTable 1) So they will be the subject of some further analysesdescribed below

34 DTA and DSC Figure 5 shows curves of DSC and TGAfor initial employed components ampe results revealed thatthere were more or less pronounced endothermic andexothermic peaks for the three samples ampese thermal ef-fects were accompanied by a distinct and fairly uniformweight drop ampis finding could be attributed principally tothe release of free and bound water It is well known that thepresence of moisture in material gives a broad endothermicpeak due to evaporation of water [41]

However the highest loss of samples weight occurred atabout 50degC for all samples At this temperature the DSCcurve became slightly concave in the case of date paste

(Figure 5(a)) compared to olive paste (Figure 5(b)) andcarob powder (Figure 5(c)) ampis difference in behavior maybe due to the difference in basic chemical compositionbetween the three products presence of water and sugar (caseof date paste) water and oil (case of olive paste) and sugarand protein (case of carob powder) ampe second endothermicpeak appeared at higher temperatures (120ndash125degC) for datepaste and olive paste and may be attributed to the onset of theevaporation of bound water as that was observed for chitosanand carboxymethyl chitosan [42] An exothermic peak wasobserved for date paste at about 168degC indicating veryprobably a crystallization of sucrose [43] Regarding the carobpowder the second endothermic peak was observed at 180degCAccording to the literature data about melting behavior ofD-sucrose D-glucose and D-fructose [44] we think that thispeak reflects the melting point of sucrose

90

80

70

60Carob powder

100

000000

100

100

Olive paste

Date paste

Hardness (Share A)

(a)

Date paste1

00

01 1Olive paste Carob powder

Hardness(Share A)

60 ndash 65lt60

65 ndash 7070 ndash 75

75 ndash 8080 ndash 85gt85

(b)

Figure 3 Response surface (a) and contour curve (b) related to thevariation of candy hardness on function of proportions of basiccomponents

15

10

5000

000

000

100

100

00∆E

Olive paste

Carob powder

Date paste

Mixture surface plot of ∆E(component amounts)

(a)

Mixture counter plot of dE(component amounts)

Date paste

Olive paste Carob powder

1

00

1 0 1

dE

4 ndash 66 ndash 88 ndash 10

lt4 10 ndash 1212 ndash 14gt14

(b)

Figure 4 Response surface (a) and contour curve (b) related to thevariation of candy total color difference hardness (ΔElowast) onfunction of proportions of basic components


Peak 1203 degCPeak 1677 degC

Mass change ndash2990

100

95

90

85

80

75

70

20 40 60 80 100 120 140 160 180 200Temperature (degC)

ndash060

ndash050

ndash040

ndash030

ndash020

TG ()Exo

DSC (mWmg)

[1][1]

(a)

Peak 502 degC

Peak 1251 degC


20 40 60 80 100 120 140 160 180 200

Temperature (degC)

ndash060

ndash070

ndash080

ndash050

ndash040

ndash030

ndash020100

98

96

94

92

90

88

86

TG ()

[1]

ExoDSC (mWmg)

(b)

+

+

Mass change ndash451Mass change ndash1678



ndash060

ndash080

ndash100

ndash120

ndash140

ndash040

ndash020100

98

96

94

92

90

88

86

84

TG ()

Peak 552 degC

Peak 1810 degC[1]

ExoDSC (mWmg)

(c)

Figure 5 ampermograms of DP (a) OP (b) and CP (c) DP date fruit paste OP olive fruit paste CP carob fruit powder


From Figure 6 the DSC and TG curves of the twocandies (F and G) show a similar general shape Like for thetwo basic components date paste and olive paste the twoendothermic peaks related to water removal were reveledwith a slight shift to slightly higher temperatures of 53151degC(for F formula) (Figure 6(a)) and 54146degC (for G formula)(Figure 6(b)) At the same time the exotherm related tosucrose crystallization (Figure 5(c)) shifted to a highertemperature (178degC) in the case of F formula (Figure 6(a))which is richer in carob powder (15) than G formula (10)(Table 1)is shift of peaks may be due to the water removalfrom candies during drying and water and oil holding ca-pacity of carob powder implicating a decrease in the thermalconductivity of samples In fact it is well documented thatthe thermal conductivity of dry samples is lower than that ofwet samples

It should be noted that no degradation of the olive oil isdetected from DSC curves which is perfectly normal con-sidering that the smoke point of the extra virgin oil is about195degC [45] Furthermore the raw olive oil present in olivepaste must start to degrade in heat later than rened oilbecause the natural antioxidants present in oil are eliminatedduring the rening process [46]

35 Reducing Power (RP) e results obtained are sum-marized in Table 2 e RP of Carob Powder is approxi-mately 15 and 2 times higher than that of date paste andolive paste respectively is result is consistent with thatreported by some authors who postulated that the RP ofcarob fruit extract is approximately four times greater thanthat of red wine and catechins [47] In addition e RP of F

100TG ()


Peak 530 degC

Peak 1509 degCPeak 1782 degC [1]

[1]

95

90

85

80

20 40 60 80 100 120Temperature (degC)

140 160 180 200

ndash010

ndash020

ndash030

ndash040

ndash050

ndash060

ExoDSC (mWmg)

(a)

100TG ()


Peak 544 degC

Peak 1460degC[1]

[1]

95

90

85

80


140 160 180 200

ndash005

ndash010

ndash015

ndash020

ndash025

ndash030

ndash035

ndash040

ndash045

ExoDSC (mWmg)

(b)

Figure 6 ermograms of F (a) and G (b) candy samples See Table 1 for F and G composition


and G samples are respectively 15 and 2 times higher thanthat of the carob powder highlighting the synergistic eectbetween the three components in terms of antioxidant ac-tivity Moreover the RP of F and G are close to the result

(1050mg AAE100 g ms) found concerning the Sisam carobfruit variety [48]

36 Acceptability Test e results of the test of generalacceptability indicate that the increase in the proportionof the date paste promotes a better evaluation of the nalproduct by consumers (Figure 7) since compared to Fthe G formula was incontestably more appreciatedby consumers Apart from texturizing properties whichimposed a minimum fraction of 70 in the nal productthe date paste can be considered as a natural centavoringagent

e rst results concerning the dissolution of naturaldietary candy (not presented here) in a pH 68 buer so-lution (simulating the human saliva) conrm the appreciablemelt-in-the mouth texture of the nal product as noted bytasters

4 Conclusion

e results proved the feasibility of natural dietary candyfrom date paste olive paste and carob powder At rstapproximation it can be said that the formulation con-taining 75 date paste 20 carob powder and 5 olivepaste ensures a balance between the target values of textureand color

e natural dietary candy as food ready for consump-tion can be used as dietary supplement for all categories ofconsumers especially patients with swallowing diculties

ermal analysis showed that the natural dietary candytolerated high temperatures (up to 200degC) which makesthem appropriate as food improvement agents for othertypes of baked confectioneries

Data Availability

e data used to support the ndings of this study areavailable from the corresponding author upon request

Conflicts of Interest

e authors declare that they have no concenticts of interest

References

[1] W Al-Shahib and R Marshall ldquoe fruit of the date palm itrsquospossible use as the best food for the futurerdquo InternationalJournal of Food Sciences and Nutrition vol 54 no 4pp 247ndash259 2003

[2] R Ghanbari F Anwar K M Alkharfy A-H Gilani andN Saari ldquoValuable nutrients and functional bioactives indierent parts of olive (Olea europaea L)mdasha reviewrdquo In-ternational Journal of Molecular Sciences vol 13 pp 3291ndash3340 2012

[3] S K Jain and S L Kapoor ldquoDivine botany-universal anduseful but under inexplored traditionsrdquo Indian Journal ofTraditional Knowledge vol 6 no 3 pp 534ndash539 2007

[4] S Hamid ldquoCarl Linnaeus (1707-0778) and plants in thetraditions (Hadith) of Prophet Muhammadrdquo Indian Journalof Traditional Knowledge vol 6 no 4 pp 692ndash694 2007

Table 2 Reducing power (RP) of F and G candy samples and theirbasic components

Product RP (mg vitamin C100 gm)DP 373OP 201CP 522F 1017G 701DP date fruit paste OP olive fruit paste CP carob fruit powder

0 0 0 01

0

26

21

0

5

10

15

20

25

30

ED VD D QD NDNA QA A VA EA

Number of panelists

(a)

0 0 0 0 0

10

20

0

5

10

15

20

25

ED VD D NDNA QA A VA EA

Number of panelists

5

(b)

Figure 7 General acceptability concerning F (a) and G (b)formulations ED extremely disagreeable VD very disagree-able D disagreeable QD quite disagreeable NDNA neitherdisagreeable nor agreeable QA quite agreeable A agreeableVA very agreeable EA extremely agreeable


[5] Anonymous Sales of Food Information Bulletin 29 State ofIndiana Indianapolis IN USA 2016

[6] S Pee and M W Bloem ldquoCurrent and potential role ofspecially formulated foods and food supplements for pre-venting malnutrition among 6- to 23-month-old children andfor treating moderate malnutrition among 6- to 59-month-old childrenrdquo Food and Nutrition Bulletin vol 30 no 3pp 434ndash463 2009

[7] M N Riaz Soy Applications in Foods CRC Taylor andFrancis London UK 2006

[8] M Nadeem S Ur-Rehman F M Anjum M A Murtaza andG Mueen-ud-Din ldquoDevelopment characterization and op-timization of protein level in date bars using response surfacemethodologyrdquo Scientific World Journal vol 2012 article518702 10 pages 2012

[9] D Farajzadeh and M T Golmakani ldquoFormulation and ex-perimental production of energy bar and evaluating its shelf-life and qualitative propertiesrdquo Journal of Military Medicinevol 13 pp 181ndash187 2011

[10] M Garcez de Carvalho J M Correia da CostaM C P Rodrigues P H Machado de Sousa and E ClementeldquoFormulation and sensory acceptance of cereal-bars made withalmonds of chicha sapucaia and gurgueia nutsrdquo Open FoodScience Journal vol 5 pp 26ndash30 2001

[11] O M Tarar S Ur-Rahman T Zahoor K Jamil and A JamilldquoBiological evaluation of protein meals for making nutrientdense food barrdquo Pakistan Journal of Nutrition vol 8 no 4pp 408ndash413 2009

[12] C Mamatha and J Prakash ldquoNutritional and sensory qualityof iron fortified tamarind candiesrdquo Journal of Nutrition andFood Sciences vol 1 no 1 pp 1ndash6 2016

[13] P C Vengaiah D Ravindrababu G N Murthy andK N Prasad ldquoJaggery form Palmyrah palm (Borassus fla-bellifer L)rdquo Indian Journal of Traditional Knowledge vol 12no 4 pp 714ndash717 2013

[14] I Loncarevic B Pagin M Sakac D Zaric and M Rakin ldquoIn-fluence of rapeseed and sesameoil on crystallization and rheologicalproperties of cocoa cream fat phase and quality of final productrdquoJournal of Texture Studies vol 47 no 5 pp 432ndash442 2016

[15] A Boukhiar R Abdellaoui K Kechadi N Iguergaziz andM Guemmane ldquoDrying ability of whole black olive (Oleaeuropaea L) fruits in Kabylian region (North-East Algeria)rdquoIndian Journal of Traditional Knowledge vol 16 no 1pp 89ndash94 2017

[16] M M Flynn and S E Reinert ldquoComparing an olive oil-enriched diet to a standard lower-fat diet for weight loss inbreast cancer survivors a pilot studyrdquo Journal of WomenrsquosHealth vol 19 no 6 pp 1155ndash1161 2010

[17] M Goyal and S K Sharma ldquoTraditional wisdom and valueaddition prospects of arid foods of desert region of NorthWest Indiardquo Indian Journal of Traditional Knowledge vol 8no 4 pp 581ndash585 2009

[18] A Djouab H Amellal H Gougam K Hamam and N TahiA New Food-Food Fortification Olive Oil-Date Powder Pastehttpwwweurofedlipidorgmeetingsarchiveathens58715871_0573pdf

[19] S Benamara A Boukhiar A Djouab T Aksil and T AllaneldquoNew functional food formulations from Algerian agro-resourcesrdquo in Proceedings of the 16th Annual VitafoodsEurope Conference pp 14ndash16 Palexpo Geneva SwitzerlandMay 2013

[20] N Moujahed C Kayouli and R-M Aziza ldquoSupplementinglow quality forages with multi-nutritional blocks for rumi-nants a review of principles and practicesrdquo Livestock Research

for Rural Development vol 15 no 3 2003 httpwwwlrrdorglrrd153mouj153htm

[21] B Hadjsmail R Chabaca and A Larwence ldquoBlocs multi-nutritionnels a base de rebuts de dattes pour ovins dans leszones arides caracteristiques physiques et appetibiliterdquoSecheresse vol 21 no 4 pp 266ndash271 2010

[22] S Bouchlaghem A Bougrinat R Chabaca B Hadjsmail andA Larwence ldquoBlocsmultinutritionnels a base de rebuts de dattespour ovins dans les zones arides 3 Ingestion et performances decroissancerdquo Secheresse vol 21 no 4 pp 278ndash282 2010

[23] R Chabaca B Hadjsmail and A Larwence ldquoBlocs multi-nutritionnels a base de rebuts de dattes pour ovins dans leszones arides valeur nutritionnellerdquo Secheresse vol 21 no 4pp 272ndash277 2010

[24] M K E Youssef M M El-Manfaloty and H M Ali ldquoAs-sessment of proximate chemical composition nutritionalstatus fatty acid composition and phenolic compounds ofcarob (Ceratonia Siliqua L)rdquo Food and Public Health vol 3no 6 pp 304ndash308 2013

[25] A Andres-Bello V Barreto-Palacios P Garcıa-SegoviaJ Mir-Bel and J Martınez-Monzo ldquoEffect of pH on color andtexture of food productsrdquo Food Engineering Reviews vol 5no 3 pp 158ndash170 2013

[26] AWoda AMishellany andM-A Peyron ldquoampe regulation ofmasticatory function and food bolus formationrdquo Journal ofOral Rehabilitation vol 33 no 11 pp 840ndash549 2006

[27] J D Pampush D J Daegling A E Vick W S McGrawR M Covey and A J Rapoff ldquoTechnical note convertingdurometer data into elastic modulus in biological materialsrdquoAmerican Journal of Physical Anthropology vol 146 no 4pp 650ndash653 2011

[28] Anonymous Brief Explanation of Delta E or Delta Elowast 2015httpssupporthunterlabcomhcen-usarticles203023559-Brief-Explanation-of-delta-E-or-delta-E-

[29] P Giri and C Pal ldquoAn overview on the thermodynamictechniques used in food chemistryrdquo Modern Chemistry andApplications vol 2 no 4 2014

[30] C S Rosa K Tessele R C Prestes M Silveira and F FrancoldquoEffect of substituting of cocoa powder for carob flour in cakesmade with soy and banana floursrdquo International Food Re-search Journal vol 22 no 5 pp 2111ndash2118 2015

[31] Z Ashraf and Z Hamidi-Esfahani ldquoDate and date processinga reviewrdquo Food Reviews International vol 27 no 2pp 101ndash133 2011

[32] S Benali S Benamara M Bigan and K Madani ldquoFeasibilitystudy of date (Phoenix dactylifera L) fruit syrup-based naturaljelly using central composite designrdquo Journal of Food Scienceand Technology vol 52 no 8 pp 4975ndash4984 2015

[33] Anonymous A Taste of the Future KPMG InternationalHaymarket Network Ltd Amstelveen Netherlands 2014

[34] M Oyaizu ldquoStudies on products of browning reactionantioxidative activity of products of browning reactionrdquoJapanese Journal of Nutrition and Dietetics vol 44 no 6pp 307ndash315 1986

[35] N Crilly J Moultrie and P J Clarkson ldquoSeeing thingsconsumer response to the visual domain in product designrdquoDesign Studies vol 25 no 6 pp 547ndash577 2004

[36] R C E Guy ldquoFactors affecting the staling of Madeira slabcakerdquo Journal of the Science of Food and Agriculture vol 34no 5 pp 477ndash491 1983

[37] S S Sablani A K Shrestha and B R Bhandari ldquoA newmethod of producing date powder granules physicochemicalcharacteristics of powderrdquo Journal of Food Engineeringvol 87 no 3 pp 416ndash421 2008


[38] L H Gan K S Oii S H Goh L M Gan and Y C LeongldquoEpoxidized esters of palm olein as plasticizer for PVCrdquoEuropean Polymer Journal vol 31 no 8 pp 719ndash724 1995

[39] P Baardseth G Skrede T Naes M Sampomassen A Iversenand L Kaaber ldquoA comparison of CIE Llowastalowastblowast values obtainedfrom two different instruments on several food commoditiesrdquoJournal of Food Science vol 53 no 6 pp 1737ndash1742 1988

[40] D Sun-Waterhouse A Teoh C Massarotto R Wibisonoand S Wadhwa ldquoComparative analysis of fruit based func-tional snack barsrdquo Food Chemistry vol 119 no 4pp 1369ndash1379 2010

[41] P P Dhawade and R N Jagtap ldquoCharacterization of the glasstransition temperature of chitosan and its oligomers bytemperature modulated differential scanning calorimetryrdquoAdvances in Applied Science Research vol 3 no 3pp 1372ndash1382 2012

[42] V K Mourya N N Inamdara and A Tiwari ldquoCarbox-ymethyl chitosan and its applicationsrdquo Advanced MaterialsLetters vol 1 no 1 pp 11ndash33 2010

[43] T Lee and G D Chang ldquoSucrose conformational poly-morphism a Jigsaw puzzle with multiple routes to a uniquesolutionrdquo Crystal Growth and Design vol 9 no 8pp 3551ndash3561 2009

[44] M Hurtta I Pitkanen and J Knuutinen ldquoMelting behaviourof D-sucrose D-glucose and D-fructoserdquo Carbohydrate Re-search vol 339 no 13 pp 2267ndash2273 2004

[45] H R Katragadda A Fullana S Sidhu and A A Carbonell-Barrachina ldquoEmissions of volatile aldehydes from heatedcooking oilsrdquo Food Chemistry vol 120 no 1 pp 59ndash65 2010

[46] C S P Santos R Cruz S C Cunha and S Casal ldquoEffect ofcooking on olive oil quality attributesrdquo Food Research In-ternational vol 54 no 2 pp 2016ndash2024 2013

[47] D P Makris and P Kefalas ldquoCarob pod polyphenolic anti-oxidantsrdquo Food Technology and Biotechnology vol 42 no 2pp 105ndash108 2004

[48] Y Benchikh H Louaileche B George and A MerlinldquoChanges in bioactive phytochemical content and in vitroantioxidantactivity of carob (Ceratonia siliqua L) as influ-enced by fruit ripeningrdquo Industrial Crops and Productsvol 60 pp 298ndash303 2014


Hindawiwwwhindawicom

International Journal of

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Zoology

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Anatomy Research International

PeptidesInternational Journal of



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The Scientific World Journal

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BioinformaticsAdvances in

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Cell BiologyInternational Journal of



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MicrobiologyHindawiwwwhindawicom

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Submit your manuscripts atwwwhindawicom

sweet-sour tamarind fruit candies However it should bestressed that conventional food bars are usually added withpurified ingredients A palmyrah palm (Borassus flabellifer L)or date palm (Phoenix dactylifera L) sap-based sugar richproduct ldquojaggeryrdquowas reported to be used for preparation ofsweet confectionary items [13] Today the development offunctional foods imposes the use of edible fats with no un-desirable trans-fatty acids instead of those such as obtainedby common hydrogenation process [14]

In the Kabylian region (Northeastern Algeria) olive oil isstill associated with almost all types of foods [15] making thelatter more appetizing and more beneficial to health ampus itwas revealed that an olive oil-enriched diet may be moreefficacious for weight loss in breast cancer survivors thana standard lower-fat diet [16] Until the early 1960s the tra-ditional recipe ldquoArkouyrdquo from the mixture of carob (Ceratoniasiliqua L) powder and olive (Olea europaea L) oil representeda sought-after food product in some localities of this region Inour view the recipe has fallen into oblivion due to the changein the lifestyle of the population availability of white sugarsemolina industrial confectionery and so on However asalready underlined for arid foods processing of traditionallyimportant Saharan and mountain foods into more useful andconvenient product can improve livelihood security of thepeople of concerned regions [17] Reflecting this trend thefeasibility of a nutritional paste from the mixture of datepowder and olive oil was experimented on [18]

ampe present work was an attempt for improving thetraditional recipe ldquoArkouyrdquo with a view to obtain a naturaldietary candy from date (Phoenix dactylifera L) olive (Oleaeuropaea L) and carob (Ceratonia siliqua L) fruits As far aswe know such formulation has never been investigatedapart from the feasibility aspect [19] As noticed above thethree used Mediterranean raw materials are well recognizedfor their functional and nutritional properties

2 Experimental

21 Olive Paste (OP) Date Paste (DP) and Carob Powder(CP) Olive paste is obtained from pitted olives preliminaryopen-air dried in the traditional way as that is still applied inthe locality of Barbacha in the region of Bejaia (200 km eastof Algiers) ampe water content of the olive flesh is about025 gmmiddotgmminus1 of fresh material (fm)

To our knowledge date paste has never been studiedeven if multinutritional blocks for animal feed have alreadybeen described in the literature [20ndash22] Presently datefruits are first washed pitted and then ground to obtaina homogeneous date paste

In addition to fiber and sugars the carob powdercontains a substantial amount of proteins with a concen-tration of 006 gmmiddotgmminus1 in the case of Egyptian species [24]In this work the carob powder was obtained by drying carobpods (at 40degC until constant weight) crushing and sieving(380 μm) in order to obtain a uniform particle size powder

22 Natural Dietary Candy Preparation ampe procedureto obtain the various natural dietary candy is shown

schematically in Figure 1 while the applied constrainedmixture design (date paste proportionge 070) is shown inTable 1 ampe dependent variables (responses) are as follows(1) the hardness as indicator of texture determined bymeans of a Shore-A durometer with a scale graduated from0 (softer) to 100 (harder) and (2) the total color differenceΔElowast measured in the CIELab system using a CM chro-mameter 2500d Minolta(Japan) Llowast whiteness (0 com-pletely black 100 completely transparent) alowast (minus60 green60 red) and blowast (minus60 blue 60 yellow) ΔElowast indicates thedifference between Llowast alowast and blowast values of prepared candiesand those of commercial (reference) ldquoCapricerdquo (local car-amel candy)

ΔElowast ΔLlowast( 11138572

+ Δalowast( 11138572

+ Δblowast( 11138572

1113960 1113961(12)

(1)

Surface responses and contour curves were constructedusing Minitab 17 software (trial version)

It is pertinent to recall that the color and texture are keyfactors affecting sensory perception and consumer accep-tance of foods [25]

Hardness covers many food attributes such as elasticityplasticity brittleness and toughness [26] Shore-A du-rometer is particularly recommended for especially sur-veying ldquosoft-dietrdquo species [27]

ampe total color difference (ΔElowast) was intended to bea single number metric for PassFail tolerance decisions

DP OP CP

Mixing

Moulding

Formatting

Resting

Drying at 40degC for 10 days

Figure 1 Diagram of preparation of candies DP date fruit pasteOP olive fruit paste CP carob fruit powder

Table 1 Design matrix

FormulaProportion of Responses

DP OP CP Hardness ∆Elowast

A 1 0 0 5814 1412B 07 03 0 6323 1318C 07 0 03 8590 898D 085 015 0 5857 648E 085 0 015 6820 3156F 07 015 015 6556 1380G 08 010 010 6166 563Reference1 mdash mdash mdash 8555 mdash1Commercial candy ldquoCapricerdquo DP date fruit paste OP olive fruit pasteCP carob fruit powder ∆Elowast total color difference





















90

80

70

60Carob powder

100

000000

100

100

Olive paste

Date paste

Hardness (Share A)

(a)

Date paste1

00


Hardness(Share A)

60 ndash 65lt60



(b)


15

10

5000

000

000

100

100

00∆E

Olive paste

Carob powder

Date paste


(a)


Date paste


1

00

1 0 1

dE



(b)





100

95

90

85

80

75

70


ndash060

ndash050

ndash040

ndash030

ndash020

TG ()Exo

DSC (mWmg)

[1][1]

(a)

Peak 502 degC

Peak 1251 degC


20 40 60 80 100 120 140 160 180 200

Temperature (degC)

ndash060

ndash070

ndash080

ndash050

ndash040

ndash030

ndash020100

98

96

94

92

90

88

86

TG ()

[1]

ExoDSC (mWmg)

(b)

+

+




ndash060

ndash080

ndash100

ndash120

ndash140

ndash040

ndash020100

98

96

94

92

90

88

86

84

TG ()

Peak 552 degC

Peak 1810 degC[1]

ExoDSC (mWmg)

(c)






100TG ()


Peak 530 degC


[1]

95

90

85

80


140 160 180 200

ndash010

ndash020

ndash030

ndash040

ndash050

ndash060

ExoDSC (mWmg)

(a)

100TG ()


Peak 544 degC

Peak 1460degC[1]

[1]

95

90

85

80


140 160 180 200

ndash005

ndash010

ndash015

ndash020

ndash025

ndash030

ndash035

ndash040

ndash045

ExoDSC (mWmg)

(b)







4 Conclusion




Data Availability




References







0 0 0 01

0

26

21

0

5

10

15

20

25

30


Number of panelists

(a)

0 0 0 0 0

10

20

0

5

10

15

20

25


Number of panelists

5

(b)




















































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018





















90

80

70

60Carob powder

100

000000

100

100

Olive paste

Date paste

Hardness (Share A)

(a)

Date paste1

00


Hardness(Share A)

60 ndash 65lt60



(b)


15

10

5000

000

000

100

100

00∆E

Olive paste

Carob powder

Date paste


(a)


Date paste


1

00

1 0 1

dE



(b)





100

95

90

85

80

75

70


ndash060

ndash050

ndash040

ndash030

ndash020

TG ()Exo

DSC (mWmg)

[1][1]

(a)

Peak 502 degC

Peak 1251 degC


20 40 60 80 100 120 140 160 180 200

Temperature (degC)

ndash060

ndash070

ndash080

ndash050

ndash040

ndash030

ndash020100

98

96

94

92

90

88

86

TG ()

[1]

ExoDSC (mWmg)

(b)

+

+




ndash060

ndash080

ndash100

ndash120

ndash140

ndash040

ndash020100

98

96

94

92

90

88

86

84

TG ()

Peak 552 degC

Peak 1810 degC[1]

ExoDSC (mWmg)

(c)






100TG ()


Peak 530 degC


[1]

95

90

85

80


140 160 180 200

ndash010

ndash020

ndash030

ndash040

ndash050

ndash060

ExoDSC (mWmg)

(a)

100TG ()


Peak 544 degC

Peak 1460degC[1]

[1]

95

90

85

80


140 160 180 200

ndash005

ndash010

ndash015

ndash020

ndash025

ndash030

ndash035

ndash040

ndash045

ExoDSC (mWmg)

(b)







4 Conclusion




Data Availability




References







0 0 0 01

0

26

21

0

5

10

15

20

25

30


Number of panelists

(a)

0 0 0 0 0

10

20

0

5

10

15

20

25


Number of panelists

5

(b)




















































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018






90

80

70

60Carob powder

100

000000

100

100

Olive paste

Date paste

Hardness (Share A)

(a)

Date paste1

00


Hardness(Share A)

60 ndash 65lt60



(b)


15

10

5000

000

000

100

100

00∆E

Olive paste

Carob powder

Date paste


(a)


Date paste


1

00

1 0 1

dE



(b)





100

95

90

85

80

75

70


ndash060

ndash050

ndash040

ndash030

ndash020

TG ()Exo

DSC (mWmg)

[1][1]

(a)

Peak 502 degC

Peak 1251 degC


20 40 60 80 100 120 140 160 180 200

Temperature (degC)

ndash060

ndash070

ndash080

ndash050

ndash040

ndash030

ndash020100

98

96

94

92

90

88

86

TG ()

[1]

ExoDSC (mWmg)

(b)

+

+




ndash060

ndash080

ndash100

ndash120

ndash140

ndash040

ndash020100

98

96

94

92

90

88

86

84

TG ()

Peak 552 degC

Peak 1810 degC[1]

ExoDSC (mWmg)

(c)






100TG ()


Peak 530 degC


[1]

95

90

85

80


140 160 180 200

ndash010

ndash020

ndash030

ndash040

ndash050

ndash060

ExoDSC (mWmg)

(a)

100TG ()


Peak 544 degC

Peak 1460degC[1]

[1]

95

90

85

80


140 160 180 200

ndash005

ndash010

ndash015

ndash020

ndash025

ndash030

ndash035

ndash040

ndash045

ExoDSC (mWmg)

(b)







4 Conclusion




Data Availability




References







0 0 0 01

0

26

21

0

5

10

15

20

25

30


Number of panelists

(a)

0 0 0 0 0

10

20

0

5

10

15

20

25


Number of panelists

5

(b)




















































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018




100

95

90

85

80

75

70


ndash060

ndash050

ndash040

ndash030

ndash020

TG ()Exo

DSC (mWmg)

[1][1]

(a)

Peak 502 degC

Peak 1251 degC


20 40 60 80 100 120 140 160 180 200

Temperature (degC)

ndash060

ndash070

ndash080

ndash050

ndash040

ndash030

ndash020100

98

96

94

92

90

88

86

TG ()

[1]

ExoDSC (mWmg)

(b)

+

+




ndash060

ndash080

ndash100

ndash120

ndash140

ndash040

ndash020100

98

96

94

92

90

88

86

84

TG ()

Peak 552 degC

Peak 1810 degC[1]

ExoDSC (mWmg)

(c)






100TG ()


Peak 530 degC


[1]

95

90

85

80


140 160 180 200

ndash010

ndash020

ndash030

ndash040

ndash050

ndash060

ExoDSC (mWmg)

(a)

100TG ()


Peak 544 degC

Peak 1460degC[1]

[1]

95

90

85

80


140 160 180 200

ndash005

ndash010

ndash015

ndash020

ndash025

ndash030

ndash035

ndash040

ndash045

ExoDSC (mWmg)

(b)







4 Conclusion




Data Availability




References







0 0 0 01

0

26

21

0

5

10

15

20

25

30


Number of panelists

(a)

0 0 0 0 0

10

20

0

5

10

15

20

25


Number of panelists

5

(b)




















































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018





100TG ()


Peak 530 degC


[1]

95

90

85

80


140 160 180 200

ndash010

ndash020

ndash030

ndash040

ndash050

ndash060

ExoDSC (mWmg)

(a)

100TG ()


Peak 544 degC

Peak 1460degC[1]

[1]

95

90

85

80


140 160 180 200

ndash005

ndash010

ndash015

ndash020

ndash025

ndash030

ndash035

ndash040

ndash045

ExoDSC (mWmg)

(b)







4 Conclusion




Data Availability




References







0 0 0 01

0

26

21

0

5

10

15

20

25

30


Number of panelists

(a)

0 0 0 0 0

10

20

0

5

10

15

20

25


Number of panelists

5

(b)




















































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018






4 Conclusion




Data Availability




References







0 0 0 01

0

26

21

0

5

10

15

20

25

30


Number of panelists

(a)

0 0 0 0 0

10

20

0

5

10

15

20

25


Number of panelists

5

(b)




















































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018



















































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018
















Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018




Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018


Documents

Preparation of a Natural Candy from Date Phoenix ......other natural or arti–cial sweeteners in combination with chocolate, fruits, nuts, or other ingredients or ¢avorings in the