TITLE:
Technological Valorization of Algerian Dates Downgraded from Deglet Nour Variety to Semi-Candied Dates in Dates Syrup
AUTHORS:
Férial Aziza Benyahia-Krid, Elheyfa Khemissat, O. Aissaoui Zitoun, Kaouther Djafri, Meriem Bergouia, Batoul Meghzili, Lamia El-Mechta
KEYWORDS:
Phoenix dactylifera L., Downgraded Dates, Food Formulation, Osmotic Dehydration, Stability Test
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.12 No.6,
June
29,
2021
ABSTRACT: The objective of this study is the valorization of downgraded dates from
a high Algerian date variety Deglet Nour, locally called “h’chef”. The work
starts with the implementation of a food formulation of semi-candied dates in syrup extracted from dates. This formulation
was based on dehydration-impregnation by immersion (D.I.I.). The downgraded
dates were cleaned, cut, blanched, and then immersed in date syrups with
increasing differential concentrations in Brix degrees: 65°, 70° and 75°. The chosen date/syrup immersion ratio is 1:2 (w/w). The obtained
semi-candied dates were the subject of physicochemical and sensory analyses.
The characterization of the downgraded dates before immersion showed high sugar
content with a rate 52.67 g% g of dry
matter and low water content (14%) which favors their use in semi-candied
products. The physico-chemical analyses results of the three semi-candied
dates products show an increase in their final sugar content, i.e. from
53.55% to 60.78% and in ashes between 1.76 p.cent and 1.94 p.cent. On the other hand, sensory analysis
results confirm that the semi-candied dates with a syrup of 75° Brix
present the most appreciated and preferable organoleptic characteristics than
the other variables. Finally, following appertisation, the stability test reveals good microbiological quality (100°C for
20 minutes) of the three (3) semi-candied formulations of dates. Thus, the valorization of the “h’chef” as sorting gap Deglet Nour date allowed its transformation into semi-candied dates, stable, appreciable on
the organoleptic side. This new formulation could constitute a value-added
product if eventually manufactured on an industrial scale, mainly in southern
Algeria.