Liquid Sugar Extraction from Date Palm (Phoenix dactylifera L.) Fruits

Abstract

In date syrup manufacturing, date fruits (Phoenix dactylifera L.) are mixed with a suitable amount of water with heating at a temperature greater than 70°C for about 1 h. These conditions are not satisfactory for extraction greater amount of liquid sugar (date syrup). In addition, overheating for an extended period could damage nutritious materials and changes product's color. In this study, pectinase/cellulase enzymes and sonication processes were used to achieve maximum syrup extraction from a date variety (Reziz) compared with classical method. The following variables were examined: fruit/water ratio, mixture of enzymes percent and ultrasonic power. Enzymes and Ultrasound were applied for improving the quantity and quality of extracted syrup. Date extract was filtered with filter system (Novox 200, filtrox) which could result entirely a clear syrup and then concentrated by a rotary evaporator until about 75% total solids to produce higher quality syrup. Physicochemical properties of each collected sample during process were evaluated. Results showed that sonication power 25% at ratio 1/3 D/W could lead to a higher extraction of RSS (Recovery of Soluble Solids) (74.30%) in a shorter time with a better physicochemical quality of syrup in comparison to mixture of enzymes 1.0% (66.70%) and classical methods of extraction (58.45%). Data indicated the possibility of employing ultrasound (25%) or enzymes processes (pectinase/ cellulase 0.1%) for producing greater syrup amount highly desirable for use in food product development.

Characteristics of cereal flakes manufactured using date syrup in place of sugar

“…This result confirms the previous funding that concluded that there is good potential and a possibility to produce syrup from date fruits for use as a replacement of sucrose in food products (El-Sharnouby et al, 2014).…”

“…The ash contents of all the sorghum flakes analyzed in our study were higher than those of white and red sorghum flakes, whereas the fat contents were lower. The high level of ash in the flakes in this study referred to the use of date syrup, which found to be a good source of macro elements such as calcium, phosphorus, potassium, magnesium (El-Sharnouby et al, 2014).…”

Technological Valorization of Algerian Dates Downgraded from <i>Deglet Nour</i> Variety to Semi-Candied Dates in Dates Syrup

“…This value is slightly higher than that cited by [24] which gives a content of 11.98% for the dry variety 'Mech Deglet, and the one given by [25] for the "h'chef" category of Adar region (which is around 9.02%). However, it is clear from the data obtained that moisture content of the analyzed dates is very close to the recorded average of 15% for the semi-dry Saudi "Reziz" date varieties [26].…”

Effect of Mixing Wheat Flour with Pumpkin and Dates on the Nutritional and Sensory Characteristics of Cake

“…The development of dates is classified into four stages: stage 1: 'Kimiri' stage, stage 2: 'Khalal' stage, stage 3: 'Rutab' stage and stage 4: 'Tamer' stage. The tamer stage is the final stage of maturation, when the date has dried to a fairly firm consistency with a darker color 11 .…”