Development and Characterization of a Date Palm Energy Gel Prototype: Nutritional Composition and Stability Study

Wilaipan Jaiwilai; Warinporn  Klunklin; Chomphunut  Singmanee; Wipada  Kunaviktikul

Authors

Wilaipan Jaiwilai Health Science Affairs, Panyapiwat Institute of Management, Nonthaburi, 11120 Thailand
Warinporn Klunklin Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100 Thailand
Chomphunut Singmanee Faculty of Nursing, Panyapiwat Institute of Management, Nonthaburi, 11120 Thailand
Wipada Kunaviktikul Faculty of Nursing, Panyapiwat Institute of Management, Nonthaburi, 11120 Thailand

Keywords:

Date palm, Energy gel, Nutritional value, Antioxidants

Abstract

The aim of this study was to develop and characterize a date palm-based energy gel by evaluating its physicochemical properties, nutritional values, and consumer acceptance. Using a Box-Behnken design, the formulation was optimized by varying the water-to-maltodextrin ratio and date syrup concentrations. The results indicated that the date syrup significantly contributed to high caloric content, carbohydrate concentration, and antioxidant properties in the final product. The optimized formulation, consisting of a 1.5:1 water-to-maltodextrin ratio, 36% maltodextrin, and 8% date syrup, provided an energy density of 110 kcal/40g serving. Physicochemical attributes, including total soluble solids, pH, and viscosity, were significantly affected by the ingredient ratios (p<0.05). Sensory evaluation by 100 panelists confirmed high acceptance scores, with the optimized prototype demonstrating significant differences in preference (p<0.05) compared to other variations. This research, conducted at both laboratory and pilot-plant scales at Food Inno Startup Co., Ltd., demonstrates the feasibility of date palm-based energy gels as a functional food for sports nutrition and commercial production.

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