A master's thesis in the Department of Food Sciences/College of Agriculture at the University of Basra examined the nutritional value of date palm pollen, its antioxidant and microbiological effects, and its use in functional dairy products.
Thesis, presented by graduate student Hawra Ahmed Ibrahim and supervised by Professor Dr. Alaa Ghazi Eidan and Assistant Professor Dr. Najla Hussein Sabr, aimed to exploit date palm pollen varieties (Khakri, Red Ghannami, and Green Ghannami) to enhance the nutritional value of yogurt.
The thesis demonstrated the superiority of Red Ghannami in its high content of important nutrients, in addition to its richness in antioxidants when added to yogurt. This improved its physicochemical and rheological properties and enhanced the product's sensory qualities.
The study concluded that the 1% enriched sample was superior in taste and flavor, while the 2% enriched sample was superior in texture.