Volume 18, Issue 3 (2016)                   JAST 2016, 18(3): 657-668 | Back to browse issues page

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Farahnaky A, Mardani M, Mesbahi G, Majzoobi M, Golmakani M T. Some Physicochemical Properties of Date Syrup, Concentrate, and Liquid Sugar in Comparison with Sucrose Solutions. JAST. 18 (3) :657-668
URL: http://journals.modares.ac.ir/article-23-4268-en.html
1- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.|School of Biomedical Sciences, Graham Center for Agricultural Innovation and Functional Grains Center, Charles Sturt University, Wagga Wagga, New South Wales, Australia.
2- School of Biomedical Sciences, Graham Center for Agricultural Innovation and Functional Grains Center, Charles Sturt University, Wagga Wagga, New South Wales, Australia.
3- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.
Abstract:   (5518 Views)
The date fruit is of high nutritional value and its chemical composition is unique in providing energy, minerals, and vitamins for human. Date syrup, date concentrate and liquid date sugar are among semi-finished liquid products produced from low quality dates at industrial scale. In this research, some physicochemical properties of date syrup, concentrate, and liquid sugar in comparison with sucrose solutions were studied and the possibility of replacing sucrose with date liquid products was investigated. The results showed that the main chemical component of all three date products was simple sugars of fructose and glucose. Ash and protein contents of date liquid sugar were much lower than date syrup. pH values of date liquid products were also significantly different. Concentration of total phenolic and flavonoid compounds in date syrup was much greater than date liquid sugar. Overall, processing of date syrup to date liquid sugar reduced its nutritional quality while improving technological properties. It can be concluded that in choosing date liquid products as raw materials in food formulation, for the products that brown color of date liquid products does not affect the appearance of the final products, usage of date syrup or date concentrate is proposed. However, in other foods where brownish color of date syrup or date concentrate deteriorates sensory attributes of the final products, date liquid sugar is suggested. Date liquid products are also good candidates for high sugar products with sugar crystallization problem.
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Article Type: Research Paper | Subject: Food Science and Technology
Received: 2014/10/26 | Accepted: 2015/05/4 | Published: 2016/05/1

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