Compositional, Physical, Antioxidant and Sensory Characteristics of Novel Syrup from Date Palm (Phoenix dactylifera L.)

Thabet, Imène Ben; Besbes, Souhail; Masmoudi, Manel; Attia, Hamadi; Deroanne, Claude; Blecker, Christophe

doi:10.1177/1082013209353079

Cited by 27 publications

(14 citation statements)

References 32 publications

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“…In contrast to earlier findings, these results have not been previously described in any palm juice processing studies (Ben Thabet et al 2009;Ho et al 2008;Rao et al 2009). The differences may be explained by the fact that previous studies reported on the heating process of sap into solid sugar with TSS of less than 88%, whereas the present study resulted both solid and granulated sugar with TSS greater than 93%.…”

Section: Resultscontrasting

confidence: 99%

Colour changes during the processing of Arenga pinnata (palm) sap into sugar

Victor

Orsat

2018

J Food Sci Technol

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This study reports the colour changes using CIELAB measurements (L*a*b* color space) and their correlation with time, temperature, total soluble solids (TSS), and pH during the processing of (palm) sap into granulated sugar. As a function of time, the sap became darker, more red, and more yellow indicating a continuous decrease of L* values, and an increase in both a* and b* values. A constant decrease of L* and an increase of a* and b* were particularly observed when TSS of the sap was more than 33.5%. During the process, regression analysis showed that a linear pattern was indicated for total colour difference (ΔE*) with time, whereas a non linear relationship was shown for ΔE* with TSS, temperature and pH. Stirring the syrup changed the L*a*b* values while ΔE* showed a decrease throughout the process. This research will serve as a base for future developments for the manufacture and quality grading of (palm) sugar.

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Section: Resultscontrasting

confidence: 99%

Colour changes during the processing of Arenga pinnata (palm) sap into sugar

Victor

Orsat

2018

J Food Sci Technol

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“…The phenols were extracted by shaking the syrup (4 g) with methanol/water (50 % v/v; 10 mL), in a shaking water bath, for 30 min (26). The solution was filtered and the filtrate kept at -80 °C until used.…”

Section: Determination Of Total Phenolic Content (Tpc) and Antioxidan...mentioning

confidence: 99%

Nutritional and Functional Potential of Carob Syrup Versus Date and Maple Syrup

Toufeili

Itani

MonaZeidan

et al. 2022

Food Technol. Biotechnol. (Online)

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Research background. The carob tree (Ceratonia siliqua L.) is grown primarily for its seeds that are utilized in the production of the highly-prized locust bean gum. The material left after the separation of seeds, from the pods, is utilized in the production of a range of traditional products including carob syrup usually in cottage-type industries. The international market penetration of carob syrup is rather limited and, accordingly, scant information exists on their composition and phytochemical properties in comparison with mainstream syrup. The present study aims to determine key chemical parameters, phenolic profiles, and antioxidant properties of carob syrup and benchmark these against those of date and maple syrup. Experimental approach. Carob syrup was prepared from 19 accessions of the carob, under laboratory conditions, by a similar procedure to those practiced by small-scale producers. The syrup samples were analyzed along with branded samples of date and maple syrup for pH, browning index, proteins, minerals, hydroxymethylfurfural, sugar composition, total phenols, antioxidant capacity, and phenolic profiles. Results and conclusions. The pH and sugar compositions of the carob syrup were intermediate to those of date and maple syrup. In general, the carob syrup contained more proteins, minerals, phenolic acids and flavonoids, and total phenols, and exhibited higher antioxidant capacity than the date and maple syrup. The carob syrups exhibited excessive browning and contained more, or comparable levels of, hydroxymethylfurfural than the date and maple syrup. The data indicate that carob syrup provides more nutrients and possesses superior antioxidative potentials to date and maple syrup. The high levels of the carcinogenic hydroxymethylfurfural of the carob syrup warrant milder heating regimens in the concentration step during production. Novelty and scientific contribution. In contrast to studies based on commercial and/or homemade syrup, this work utilized a relatively large number of laboratory-prepared samples for creating a robust database for carob syrup. The results indicated that carob syrup possesses superior health promotion and disease-protection effects than the widely-traded date and maple syrup. In addition to their potential positive contribution to public health, carob syrup has been shown to be a promising candidate for bolstering the economic returns of farmers in carob-producing countries.

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“…This must be due to the lower content of water molecules, the solvent molecules that constitute the flow medium to these syrups and are thus responsible for the magnitude of its flow properties. As explained by Ben Thabet et al (2009) rheological, thermal, sensory properties and by its antioxidant activity. Syrups from date palm sap have a good nutritional value marked by high amounts of sugars (58-75 g 100 g -1 fresh matter basis, the interaction between the water molecules and the other molecules affected the molecular movement in the sample.…”

Section: And Discussionmentioning

confidence: 95%

Extraction of <i>Ziziphus lotus</i> fruit syrups: effect of enzymatic extraction and temperature on the rheological and chemical properties

Letaief¹,

Mejri²,

Ressureição

et al. 2021

Int. Agrophys.

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Fruit syrups are attracting increasing interest in the food industry. Ziziphus lotus fruit syrups were elaborated through the traditional and enzymatic methods with 30, 50 and 70° Brix. A chemical analysis revealed that Ziziphus lotus fruit powder and syrups present a potential source of energy through their relatively higher content of carbohydrates. Rheological oscillatory tests showed that syrups of 30°Brix demonstrate a viscous type of behaviour, the 70°Brix syrups possess an elastic behaviour, while the 50°Brix syrups present a mixed behaviour over the temperature range of 20 to 80°C. These syrups did not demonstrate any thixotropy or time dependence of viscosity. The complex viscosity was described successfully with a mathematical model that incorporates both independent variables, with an Arrhenius-type dependence on temperature, with an activation energy of 21.94 kJ mol-1 for the whole Brix range. The flow behaviour evaluation of the 30 and 50°Brix showed that these are shear-thinning fluids, tending to Newtonian fluids at higher temperatures. The dynamic viscosity was well described by the power law and the dependence of its parameters on temperature was adequately described by a Turian approach. The syrups of Ziziphus lotus fruit demonstrated a potential for further beneficial research with a view to obtaining a commercial food product.

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Compositional, Physical, Antioxidant and Sensory Characteristics of Novel Syrup from Date Palm (Phoenix dactylifera L.)

Cited by 27 publications

References 32 publications

Colour changes during the processing of Arenga pinnata (palm) sap into sugar

Colour changes during the processing of Arenga pinnata (palm) sap into sugar

Nutritional and Functional Potential of Carob Syrup Versus Date and Maple Syrup

Extraction of <i>Ziziphus lotus</i> fruit syrups: effect of enzymatic extraction and temperature on the rheological and chemical properties

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