تحضير مركزات بروتينية من نوى تمر الزھدي واستعمالھا في تدعيم البسكويت

PREPARATION CONCETRATE PROTEIN FROM AL- ZAHDI DATE’S PITS an‎d USED FOR BISCUIT FORTIFICATION

This study was conducted to prepare protein concentrates from AL-Zahdidate’s pits by using alkaline methods where the chemical composition of the pits were (7.30, 1.04, 5.80, 8.68 and 77.19) % for each of the moisture, ash, protein, fat and carbohydrates respectively and the chemical composition of the concentrate protein was (6.62, 4.10, 26.70, 0.93, and 58.65) % respectively. The content of protein concentrate from the metallic elements (144.07, 25.11, 15.02, 0.49, 0.59, 0.27, 0.22 and 234.6) mg/ 100 g each of potassium, magnesium, calcium, iron, manganese, copper, zinc and phosphorus respectively. The results of SDS-PAGE showed five bands with weights molecular ranged between 11000-70000 Dalton. Give the biscuit which contain protein concentrate with areplacement ratio 5% significant differences in characteristics of the upper surface and the color of the pulp, while the biscuit which contain protein concentrate with a replacement ratio 10% give significant differences in the color of the pulp only . The spread ratio for each the standard biscuit and biscut which content concetrate protein with a replacement ratio (5, 10) % was (5.32, 4.67 and 4.62) respectively, and the protein percentage (8.26 and 8.72 and 9.98) and in the same order.