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Research Paper | Food Science | Sudan | Volume 5 Issue 4, April 2016

The Effect of Levels of Gondila Date Fruit on Quality of Carbonated Gassy Beverages

Zeinab Osman Onsa | Kamal Awad Abdel Razig ^[2]

Abstract: The effect of levels of Gondila honey fruit on quality of gassy beverages was investigated. Different concentrations of date honey was used (5, 10, 15and 20 %) physical and chemical properties of the gassy beverage were analyzed. The Moisture content decreased with the increasing level of Gondeila honey, (P 0.05) that is the moisture content in 20 % concentration was85.9 % while it is higher (92.86 %) in Gondila honey beverages 5 %. The protein content ( 1.75 %) fat (0.21 %), fiber ( 0.13) carbohydrate ( 10.2 %) ash (0.21) and PH value (0.24 %) were high (P 0.05) in Gondila honey beverages 20 % concentration. The most abundant mineral is potassium (691.10 mg/l), calcium (6.52 mg/l), Mg (84.30 mg/l), sodium (54.8mg/1) and iron (0.13 mg/l) was high (p 0.05) in 20 % concentration Gondila honey beverage. Sensory evaluation cleared that15 % concentration Gondila honey beverages is the best (P 0.05) for appearance, texture, flavour and general acceptance, storage for 15 days is the best for all the concentration of the Gondila honey beverages.

Keywords: Gassy beverages, Date fruits Gondila honey, Chemical composition, Sensory evaluation

Edition: Volume 5 Issue 4, April 2016,

Pages: 272 - 275

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