Quality Assessment of Candy Produced with Date ( Phoenix dactylifera L.) and Coconut ( Cocos nucifera L. )

Adelekan A.O, Arisa, N.U, Adebayo, Y.O. and Popoola, G.J.T. (2014) Production and Acceptability of Fruits Enhanced Zobo Drink. Food Science and Technology Letters, ISSN: 0976-982X & E-ISSN: 0976-9838, 5(1):046-051. Adeoye, B. K., Ngozi, E. O., Ajuzie, N. C., Ani, I. F., Akinlade, A. R and Okunola, T.L., (2019). Nutrient Composition and Sensory Qualities of Hibiscus Sabdariffa (Sorrel) Candy. IOSR Journal of Environmental Science, Toxicology and Food Technology 13 (6), 51-55. Al-Alawi, R. A., Al-Mashiqri, J. H., Al-Nadabi, J., Al-Shihi, B. I and Baqi, Y. (2017). Date Palm Tree (Phoenix dactylifera L.): Natural Products and Therapeutic Options. Frontiers in plant science 8, 845. Alsarayrah, N. A., Omar, E. A., Alsanad, S. M., Arsad, H., Abudahash, M. M., ALEnazi, F. K and Alenzi, N. D. (2023). The health values of Phoenix dactylifera (dates). Emirates Journal of Food & Agriculture (EJFA) 35 (1) Association of official analytical Chemists. (2012). The Official Methods of Analysis, 19th Ed. AOAC international, Suite 500, 481 North Fredrick Avenue, Gaithersburg, Maryland, USA. 20877-2417. Arshad, S., Rehman, T., Saif, S., Trif, M., Younas, A and Aadil, R. M. (2022). Replacement of refined sugar by natural sweeteners: focus on potential health benefits. Heliyon 8 (9). Bailey, R. L., Fulgoni III, V. L., Cowan, A. E and Gaine, P. C. (2018). Sources of added sugars in young children, adolescents, and adults with low and high intakes of added sugars. Nutrients 10 (1), 102, 2018. Benmeziane-Derradji, F. (2019). Nutritional value, phytochemical composition, and biological activities of Middle Eastern and North African date fruit: an overview. Euro- Mediterranean Journal for Environmental Integration 4 (1), 39. Castro-Muñoz, R., Correa-Delgado, M., Córdova-Almeida, R., Lara-Nava, D., Chávez-Muñoz, M., Velásquez-Chávez, V. F., Hernández-Torres, C. E., Gontarek-Castro, E and Ahmad, M. Z. (2021). Natural sweeteners: Sources, extraction and current uses in foods and food industries. Chemistry 370, 130991 Chandrasekaran, M. (2015). Enzymes in Food and Beverage Processing. CRC Press. p. 206. ISBN 978-1-4822-2130-5. Archived from the original on 8 March 2023. Retrieved 2 March 2019. Chow, K. F. (2017). A Review of Excessive Sugar Metabolism on Oral and General Health. Chinese Journal of Dental Research 20 (4). DiNicolantonio, J. J., Berger, A. (2016). Added sugars drive nutrient and energy deficit in obesity: a new paradigm. Open heart 3 (2), e000469. Edwards, W. (2018). The science of sugar confectionery. Royal Society of Chemistry. Pp33- Eggleston, G., Legendre, and Godshall, M. (2017). Sugar and other sweeteners. Handbook of industrial chemistry and biotechnology, 933-978. EL-Mously, H., Midani, M and Darwish, E. A. (2023). Cultural and Ecological Significance of the Date Palm. Date Palm Byproducts: A Springboard for Circular Bio Economy, 3- 16 Foale, M., Biddle, J., Bazrafshan, A and Adkins, S. (2020). Biology, ecology, and evolution of coconut. Coconut Biotechnology: Towards the Sustainability of the ‘Tree of Life’, 17- Gaikwad, K. K., Singh, S., and Ajji, A. (2019). Moisture absorbers for food packaging applications. Environmental Chemistry Letters 17 (2), 609-628. Haneen, H. M. (2019). Physicochemical, microbiological and sensory evaluation of yogurt prepared with date paste. Asian Journal of Applied science and Technology 3 (1), 234Y48. Hussain, M. I., Farooq, M and Syed, Q. A. (2020). Nutritional and biological characteristics of the date palm fruit (Phoenix dactylifera L.) A review. Food Bioscience 34, 100509. Ibrahim, A., Abdulrahman, A., Ayman, E., Ferenc, F., Timea, K., Zoltan, K and Lajos, K., (2021). Preliminary study for inspecting moisture content, dry matter content, and firmness parameters of two date cultivars using an NIR hyperspectral imaging system. Frontiers in Bioengineering and Biotechnology 9, 720630. Ibrahim, S. A., Ayad, A. A., Williams, L. L., Ayivi, R. D., Gyawali, R., Albert Krastanov, A and Aljaloud, S. O. (2020). A review of the chemical and nutritional compounds, functional effects and food application in nutrition bars for athletes. International Journal of Food Science & Technology 56 (4), 1503-1513. Iliyasu, R., Muhammad, A. S., Dandago, M. A and Jibril, H. (2021). Date fruit processing and composition. Annals: Food Science & Technology 22 (3). Iwe, M.O. (2010). Handbook of Sensory Methods and Analysis. 2nd ed Rojoint Communications Services Ltd, Enugu. Kaur, N., Kumar, R., Kumar, P., Kaur, M., (2023). Quality assessment and development of baby corn candy. Vegetos 36 (4), 1391-1396. Kaur, S., Kaur, N and Aggarwal, K. G., (2022). Sensory attributes, bioactive compounds, antioxidant activity and color values of jam and candy developed from Beetroot (Beta vulgaris L.). Journal of Applied and Natural Science 14 (2), 459-468. Kurt, A., Bursa, K and Toker, O. S. (2022). Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios. Food Science and Technology International 28 (2), 118-127. Malik, V. S. and Hu, F. B. (2022). The role of sugar-sweetened beverages in the global epidemics of obesity and chronic diseases. Journal of Food science and Technology, 32-41 Nikooei, P., Hosseinzadeh-Attar, M.J., Asghari, S., Norouzy, A., Yaseri, M., and Vasheghani- Farahani, A. (2021). Effects of virgin coconut oil consumption of the metabolic syndrome components and asymmetric dimethylarginine: A randomized controlled clinical trial. Nutrition, metabolism, and cardiovascular diseases. NMCD, 31(3): 939- Obinna-Echem, P. C., Enente, U. J., Amadi, A. O and Fyne-Akah, H. (2023). Effect of Processing Methods on the Quality Characteristics of Ogi from two Varieties of Millet. of date palm fruits: Bioactive compounds, antioxidant activity and physicochemical properties. Processes 7 (9), 585. Slavin, J. (2012). Beverages and body weight: challenges in the evidence-based review process of the Carbohydrate Subcommittee from the 2010 Dietary Guidelines Advisory Committee. Nutrition reviews 70 (suppl_2), S111-S120. Suresh, A., Shobna, Salaria, M., Morya, S., Khalid, W., Afzal, F.A., Khan, A.A., Safdar, S., Khalid, M.Z., and Kasongo, E. L. M. (2024). Dietary fibre: an unmatched food component for sustainable health. Food and Agricultural Immunology, 35(1). https://doi.org/10.1080/09540105.2024.2384420 Turansky, M. (2023). Chewy salted caramel recipe without corn syrup. No Frills Kitchen. Urooj, A., (2021). Development of fruit candies from wood apple (Limonia acidissim) and passion fruit (Passiflora edulis), nutritional and acceptability study during storage. Journal of Food and Dietetics Research 1 (1), 14-18. Watanabe, S., and Tsujino, S. (2022). Application of Medium-Chain Triglycerides in Foods. Frontiers in Nutrition, 9, 802805. https://doi.org/10.3389/fnut.2022.802805 Yang, Y., Iqbal, A and Qadri, R. (2018). Breeding of Coconut (Cocos nucifera L.): The Tree of Life. Advances in Plant Breeding Strategies: Fruits: Volume 3, 673-725.