出版社：Shahid Sadoughi University of Medical Sciences, yazd, Iran
摘要：Background: Date (Phoenix dactylifera L.) is one of the most important agricultural crops in Iran. This study was carried out to determine the possibility of using date paste for manufacturing a new ready-to-eat food product. Methods: Various formulations were prepared by mixing Mazafati date paste, bread, oil (animal and olive), nuts and spices; but only six formulas were chosen according to sensory evaluation. The six formulations consisted of different ratios of the date paste (40, 50, and 60%), Sangak bread (25, 35, and 45%), nuts (9%), spices (1%) and animal or olive oil (5%). The research was conducted in a completely randomized design test with three replications. Statistical analysis of the data was carried out using SAS software (ver. 9.1). Results: The formulas contained various ranges of fat (13.20-15.86%), reducing sugars (25.16-32.50%), sucrose (2.90-6.63%) and protein (5.85-7.80%). The pH value of the formulas ranged from 5.65 to 5.79. The formulations containing 60% date paste had significantly higher amounts of moisture, sucrose and reducing sugars (p
