Characteristics of aqueous doum fruit extract and its utilization in some novel products

The first method was by soaking the crushed doum fruit in water at a ratio of 1:5 (w/v) at ambient temperature (22 ± 2 C) for 4, 8 and 12 h, while the second was by boiling the crushed doum fruit in water at a ratio of 1:5 (w/v) for 5, 10 and 15 min.