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Preparation and characterization of syrup from native dried date (Phoenix dactylifera L., variety Mech-Degla) fruits

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Title Preparation and characterization of syrup from native dried date (Phoenix dactylifera L., variety Mech-Degla) fruits
 
Creator Messaid, H
Benchenouf, A
Bentalha, Kh
Benamara, S
 
Subject Chemical properties
Concentration
Date juice
Date syrup
Rheological properties
 
Description 359-364
Presently, three different evaporation procedures (oven heating, rotary evaporator, and lyophilization) were investigated at
laboratory scale, for obtaining date (Phoenix dactylifera L.) syrup (DS) from date juice (DJ). The DJ was prepared by
immersion of pitted date fruit (DF) pieces in pure water, according to the local traditional procedure. Compared to oven heating
and lyophilization, the use of the rotavapor at 70°C seems to be more rational, since three hours of treatment are needed to reach
a total of soluble solids (TSS) of about 61 Bx, against 6 and 18 h in the case of the two other cases, respectively. In addition, the
DS thus obtained shows a lowest content in hydroxymethylfurfural (HMF). From the point of view of rheological behavior, the
final DS is of pseudo-plastic (Bingham) type, comparable to white syrup taken here as reference. Considering the growing
interest for natural products, the DS can advantageously replace commercial white syrups.
 
Date 2023-06-28T11:50:33Z
2023-06-28T11:50:33Z
2023-06
 
Type Article
 
Identifier 0975-1068 (Online); 0972-5938 (Print)
http://nopr.niscpr.res.in/handle/123456789/62178
https://doi.org/10.56042/ijtk.v22i2.36904
 
Language en
 
Relation Int Cl.23: A23L 29/30, A23L 33/125
 
Publisher NIScPR-CSIR,India
 
Source IJTK Vol.22(2) [April 2023]