CHEMICAL DETERMINATION OF HEART OF PALM TYPEKEDRAAWEEY, PHOENIX DACTYLIFERA L. : IDENTIFICATION OF ACTIVE COMPOUNDS IN ITS WATER EXTRACT AND APPLICATION IN THE MANUFACTURE OF ICE CREAM.

You had estimated the chemical composition of heart of Palm type kedraaweey, Phoenix dactylifera L. and humidity were 84.79 and protein 3.062% and carbs 8.26% fat ratio 0.8 2% and ash 0.960 and fibers 5.20. Phenols also estimated flavonoid, broanthosianidin ratio was 87.7%, 92% and 7.5%, respectively. And extract Glycoside, phenolic, flavonoid, alkaloids and tannins in the heart of palm. The results showed the quantitative content of isolated compounds With a concentration of 45.97, 0.053 and 16.41 mg/g for phenolic compounds, flavonoids and tannins, respectively, in the palm of the plant. These isolated compounds were diagnosed by qualitative and quantitative estimation and by the FT-IR infrared technique. The heart of palm was used as a stabilizer in the production and in concentrations (0.25, 0.5 and 0.75%). The CMC was used for control treatment by 0.5% and no mixture was added to the mixture. Strange flavors or colors may occur when adding the palm heart under study.The results of the sensory evaluation indicated that the treatment using the heart palm dryer (0.5%) was very close to the control treatment. The use of the heart palm dryer under study (0.5%) improved the characteristics of the ice cream product compared to the treatment Control with concentrations (0.1, 0.25, 0.75%) was less effective in these traits. [ABSTRACT FROM AUTHOR]