Preparation of doum (hyphaenethebaica) drink
In this study, doum fruit pulp (slices) was used to prepare four types of beverages in addition to the traditional doum drink. Distilled water, gum Arabic, CMC and filtration treatments were separately used to prevent precipitate formation (pulp sedimentation). All products were examined for physicochemical, microbial and organoleptic qualities. The traditional doum drink showed a pH value of 5.1, 153 mg/100ml acidity, 7.3 oBrix total soluble solids and 12.83 cps viscosity.