Quality characteristics and consumer acceptance of soft drinks manufactured by clarified date liquid sugars

Hariri, Agus M.; Ouis, Nawel; Bouhadi, Djilali; Benatouche, Zouaoui

doi:10.7904/2068-4738-x(20)-19

Cited by 3 publications

(2 citation statements)

References 22 publications

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“…Today the indications are expressed in portions of food, whose daily consumption will provide the essential nutrients. The current pyramid aims to obtain the majority of energy from carbohydrates, while limiting fat intake [11]. The healthy eating pyramid is based on the concept of balance between the 3 nutritional principles (proteins, sugars, fats), making a clear delimitation between foods that can be consumed in large quantities without endangering health, and foods that should be avoided or consumed in small quantities [12].…”

Section: Modern Variant Of the Food Pyramidmentioning

confidence: 99%

Food Pyramid - The Principles of a Balanced Diet

Sărac

Butnariu

2020

IJN

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The need to understand the relation of man to food, determines the existence of appropriate behavior as well as an attitude in accordance with the modalities that determine human development and evolution, under this structural aspect. A proper diet is the one that provides the amount of nutrients corresponding to personal needs. The food pyramid is the scheme we refer to most in order to know the proportions of foods recommended for consumption. It is a pyramid divided into "layers", each corresponding to a category of foods and the respective quantity.

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Section: Modern Variant Of the Food Pyramidmentioning

confidence: 99%

Food Pyramid - The Principles of a Balanced Diet

Sărac

Butnariu

2020

IJN

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“…Date liquid sugar, until now, have been not used in yoghurt formulation, this is the first work to use this natural sugar which is marked by an important nutritional value. This clarified natural product due to it purity can be used for the food formulations such as soft drink (Hariri et al, 2019)…”

Section: Introductionmentioning

confidence: 99%

Quality Evaluation and Sensoriel Attributes of Steamed Yoghurt Prepared by Clarified Date Liquid Sugar

Hariri

Nawel

Bouhadi

2022

J microb biotech food sci

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The aim of this work was to obtain pure liquid sugars by clarification of date syrup and to evaluate the effect of the substitution of sucrose by liquid sugars on the qualities of the steamed yoghurt. One liter of distilled water at 80-85 °C was added to 200g of date during 2h, homogenized and filtered. The collected date syrup was clarified by bentonite which could result entirely clear liquid sugar. Production of liquid sugar with low levels of turbidity 45±0.4, viscosity 0.94±0.02 mPas, pectin 1.10±0.2%, dry matter 13.56±0.4%, proteins 0.17±0.3%, ash 0.16±0.03% and higher amounts of sugars 83.8±0.3% was successfully realized. This clarification was performed under same optimized conditions: concentration of bentonite 16.6 g.L-1 and temperature 60 °C for 30 minutes. The inclusion of liquid sugar for manufacture of steamed yoghurts as substitute of sucrose found a good quality and high acceptability for its sensorial characteristics. These results suggest the potential use of liquid sugars for formulation of new food products.

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Tomato Crop Performances under Chemical Nutrients Monitored by Electric Signal

et al. 2020

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Fertigation is considered an efficient alternative to the enhanced use of chemical fertilizers. Since most of the fertigation systems rely on a theoretical electrical conductivity value of the nutrient solution, we tried to evaluate if this is the real need of the plants as well as if all the nutrients are needed at once. Therefore, we analyzed the electrical signals of the nutrients applied individually or in different mixes, correlating the electrical signals with the leaf gas exchange processes, studying the relation between the electrical signals and different plant phenological stages and the influence of the treatments on the lycopene content, nutritional composition, and antinutritional factors as well as the mineral bioavailability of tomato fruits cv. Brillante F1. The study was carried out in a greenhouse under controlled conditions. Ten different treatments consisting of MaEs (major elements) (V1—MgSO4, V2—KNO3, V3—K2SO4, V4—Ca(NO3)2, V5—KH2PO4, V6—KCl, V7—MgSO4 + KNO3 + KH2PO4, V8—K2SO4 + Ca(NO3)2 + KCl, V9—the mix of V1 to V6, commonly used in agricultural practices, V10—one nutrient each day) were applied daily when plants were 42 days old. The results showed that the values of the electrical signals varied depending on the treatment and the plant phenological stage. Five different trends of the electrical signals were identified. In addition, the shape of the signals varied during the day in accordance with the photosynthesis and the amount of CO2 registered. The results of the treatments’ influence on the nutritional composition and lycopene content of tomato fruits suggested that plants do not need all the nutrients at once; the highest values are registered for K2SO4 fertilization. However, this fertilizer also had the highest registered tannin, saponin, and trypsin inhibitors content, constituting a disadvantage considering the high nutritional values and lycopene content. Regarding the bioavailability of zinc, calcium, and iron for the human diet, regardless of the treatment applied, phytic acid did not affect the availability of zinc and calcium, but it had a negative impact on iron availability; also, the amount of oxalate could impair the bioavailability of calcium. The study suggests that tomato plants do not need all nutrients at once for quality fruits. However, further studies are needed in order to develop a fertigation scheme based on a smart nutrient use that provides an improved nutritional composition and mineral bioavailability. In addition, it is necessary to evaluate the influence of treatments on yield.

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Quality characteristics and consumer acceptance of soft drinks manufactured by clarified date liquid sugars

Abstract: Quality characteristics and consumer acceptance of soft drinks manufactured by clarified date liquid sugars

Cited by 3 publications

References 22 publications

Food Pyramid - The Principles of a Balanced Diet

Food Pyramid - The Principles of a Balanced Diet

Quality Evaluation and Sensoriel Attributes of Steamed Yoghurt Prepared by Clarified Date Liquid Sugar

Tomato Crop Performances under Chemical Nutrients Monitored by Electric Signal

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