Optimal Method for Added Value Increase of Low Quality Dates Obtained from Dates Packaging Factories as By-Product

Abstract

This work was carried out on date palm (Phoenix dactylifera L.) fruits; Saidy date (semi-dry variety) at tamer stage. Low quality dates samples were obtained from the date packing factories as by-product and compared with market dates used inside the factories, El-Kharga oasis, New Valley Governorate and collected during 2018 season. To improve the economic value of low quality dates and added value increase of low quality dates using it as a source for date syrup (dibs) production. Because of the limited research information are hoped to help in increase of dibs production. The collected data pointed out that there were a significant differences in physical properties of dibs, i.e., dibs extraction% (DE%), color (ICUMSA unit) and density (gm./cm3) except pH value, chemical composition, i.e. total sugars%, reducing sugars%, non-reducing sugars%, glucose%(Glu%), fructose%(Fru%) and Glu/Fru, hydroxyl methyl furfural (HMF),dietary fibers%, ash%, total protein, mineral composition, i.e. Ca, K, Na, Mg, P and Fe (mg/100 g on DWB) and sensory evaluation, i.e. taste , of dibs manufactured from market and low quality dates. It was evident from the above-mentioned data that components of dibs of low quality dates are nearly agreed with those in dibs of market dates. Therefore, this may be from the points which pay to use of low quality dates for dibs production and use it as source for dibs production.

Valorization of Algerian Semi-Soft Date and Traditional Preparation of Date Syrup: Physicochemical and Biochemical Properties

“…According to the study results carried out by [18,15], the date extract of the Hmira variety was poor in proteins and lipids, and has levels that do not exceed 1,5 and 0,4% respectively, argued by the study conducted by Rambabu et al, [33] where the protein and the lipid content of the analyzed dates ranged from 2,19 to 3,12% and from 0,25% to 0,51% respectively. For that, the production of date syrup as a by-product can be an optimal method for increasing the added value of the low-quality dates, which is not limited by 'Hmira' dates variety but also suitable for different dates' varieties [41,42].…”