Date Syrup Research Articles

Development, quality assessment and antioxidant properties of cocoa based beverage produced from vegetable milk

Developing countries are faced with the challenge of diet related diseases like diabetes mellitus, cancer, cardiovascular diseases and inadequate protein in their diet. The common beverage produced from animal milk was reported to have bad cholesterol which may lead to hypertension, hence the need to develop beverage from plant sources. Cocoa based beverage was developed from of Tigernut tubers (Cyperus esculentus), Soybean (Glycine max) and Alkalized Cocoa Powder sweetened with either natural or synthetic sweeteners (Date syrup, Sucrose and Aspartame). A commercially available sample was used as control. Physicochemical, amino, fatty, antioxidant properties and sensory evaluation were carried out using standard methods. The protein content of the formulated beverage ranged from 3.12g/100g in TCSW to 9.58g/100g in TCS and were significantly higher (p<0.05) than TSBD (2.12g/100g) which was the control sample ;while Energy values (Kcal) ranged from 84.529kcal/100g in SCS to 468.51kcal/100g in TCS. The total phenolic content ranged from 136.11mg/g in SCS to 161.37mg/g in TCDS but was slightly lower than TSBD (165.85mg/g). In conclusion, the study established that the formulated beverage exhibited high amino acid profile and low fatty acid composition; hence the beverage drink may be suitable as functional foods for both old and young.

Effect of Date Syrup as substitute with sugar on the physicochemical, rheological and sensory properties of vanilla Ice Cream on Based whey

Induction: Given the nutritional value of the dates, and the Iran national convention as the leading manufacturer in the world to date, allowing the use of products derived from the processing of date deemed to be necessary. Whey cheese factories waste material component is considered to have a high nutritional value of and yet the price is far lower than in milk as a result of use of this material has value. Material and method: In this study, four alternative levels of date syrup (25, 50, 75 and 100%) instead of vanilla sugar production based on whey was used, and the parameters sensory physicochemical and rheological behavior discussed. Results: The results of this study showed that with increasing the percentage of substitution of date syrup with sugar in ice cream formulation due to the decrease in the strength of ice cream texture, the amount of overrun decreased so that the rate of overrun in the control sample was 54.5% and in the sample containing 100% date syrup was 42.5 %. The melting resistance index was a similar trend that in the blank sample was 20.54 minutes and in the sample containing 100% date syrup was 14.43 minutes. In addition, the viscosity index decreased significantly at the level of 5% and increase the percentage of visible substitution discolor samples of ice cream was produced by. The flow behavior index for all samples was less than 1. Analysis of the sensory properties of ice cream manufacturing production showed that 50% date syrup substitution sugar with the best properties of the sense of sight was appraiser. Conclusion: According to the results, it can be concluded that the use of date sap is a good alternative to sugar in ice cream formulation. Induction: Given the nutritional value of the dates, and the Iran national convention as the leading manufacturer in the world to date, allowing the use of products derived from the processing of date deemed to be necessary. Whey cheese factories waste material component is considered to have a high nutritional value of and yet the price is far lower than in milk as a result of use of this material has value. Material and method: In this study, four alternative levels of date syrup (25, 50, 75 and 100%) instead of vanilla sugar production based on whey was used, and the parameters sensory physicochemical and rheological behavior discussed. Results: The results of this study showed that with increasing the percentage of substitution of date syrup with sugar in ice cream formulation due to the decrease in the strength of ice cream texture, the amount of overrun decreased so that the rate of overrun in the control sample was 54.5% and in the sample containing 100% date syrup was 42.5 %. The melting resistance index was a similar trend that in the blank sample was 20.54 minutes and in the sample containing 100% date syrup was 14.43 minutes. In addition, the viscosity index decreased significantly at the level of 5% and increase the percentage of visible substitution discolor samples of ice cream was produced by. The flow behavior index for all samples was less than 1. Analysis of the sensory properties of ice cream manufacturing production showed that 50% date syrup substitution sugar with the best properties of the sense of sight was appraiser. Conclusion: According to the results, it can be concluded that the use of date sap is a good alternative to sugar in ice cream formulation.

Gamma irradiated date syrup for sucrose substitution in yogurt: effect on physicochemical properties, antioxidant capacity and sensory evaluation.

The online version contains supplementary material available at 10.1007/s13197-021-05000-z.

Production and characterization of palm date powder rich in dietary fiber

In recent years, interest in food wastes has been internationally increased to produce added-value products. The main objective of this study was to utilize the press cake as a by-product from the palm date syrup production process and prepare powder rich in fiber (PRF) as a high added value product. PRF samples were prepared from the press cake of three palm date cultivars (Sifri, Selag and Manify). Soluble solids in the press cakes were further extracted using potable water. Essential production requirements and powder specifications at different particles size were determined. The production yield was 8% and required 51–76 L/kgPRF of water for extraction and 30–35 kJ/kgPRF for grinding energy. The produced PRF contained 74.9–80.5% of total dietary fiber. Bulk and tapped densities of PRF were increased with the decrease of particle size except for PRF with very fine particle size. Compressibility index and Hausner ratio were increased as the particle size of PRF of the various cultivars was decreased. The ranges of water and oil holding capacities of PRF were 2.9–6.03 and 8.8–11.2 g/g dry matter, respectively. The physicochemical properties indicate that PRF from date by-product are rich in fiber and may be considered a potential ingredient in a healthy diet.

Minimizing adsorbent requirements using multi-stage batch adsorption for malachite green removal using microwave date-stone activated carbons

Microwave and thermal treatment methods have been applied in order to produce two derived active carbons using waste date pits/stones from a date syrup processing plant. The adsorption properties of the two products have been tested for the adsorption of the toxic Malachite Green dye, which is commonly applied in the textile and plastics industry. Equilibrium isotherms were determined by experiment and evaluated using six isotherm correlations. The optimum fitting correlation for the thermally treated product was the Langmuir-Freundlich isotherm and for the microwave product was the Redlich-Peterson. The surface areas of the thermal product and the microwave product were 669.3 m2/g and 1123 m2/g respectively; and maximum malachite green adsorption capacities were 58 mg/g and 98 mg/g respectively. A two-stage batch adsorber model has been developed to optimize the two-step adsorption process to adsorb malachite green and minimize the amount of adsorbent, and therefore adsorbent cost, used for both thermal treated and microwave treated date stones. The output applications include the minimum total adsorbent for designing various percentages dye removal based on various effluent discharge concentrations and various initial dye concentrations.

The effects of commercially available sweeteners (sucrose and sucrose replacers) on wheat starch gelatinization and pasting, and cookie baking.

A variety of sucrose replacers (SRs) are increasing in popularity for reducing sucrose usage in low moisture baked goods (cookies, biscuits, etc.). The goal of this study was to link SR physicochemical properties to their observed effects on starch thermal properties, including results from differential scanning calorimetry, rapid viscoanalysis, particle size analysis, and model wire-cut cookie baking performance. The 12 SRs examined in this study were: Truvia, Splenda, Swerve, coconut palm sugar, Monk Fruit, erythritol, Benefiber, Miralax, blue agave syrup, yacon syrup, Sukrín Fiber Gold Syrup, and date syrup. The onset gelatinization temperature (Tgel ) of wheat starch increased significantly (P < 0.05) as sucrose and SR concentration increased (0 to 60% w/w), with significant variations in Tgel found between different sweetener types at the same concentration. Generally, as solution concentration increased, the larger SRs (degree of polymerization [DP]> 10) decreased paste viscosity (peak and final), decreased granule swelling, and increased Tgel compared to the control (water). The smaller SRs (DP < 10) increased both paste viscosity (peak and final) and granule swelling, unlike the larger SRs, and did not increase Tgel as much as larger SRs. The SRs which performed similar to sucrose in model cookie baking (fracturability, spread, color, etc.) and effects on starch properties (Tgel , paste viscosity, and granule swelling) were yacon, Sukrín, date syrups, and coconut palm sugar. The results linking sweetener physicochemical properties to their effects on starch gelatinization, pasting, and swelling can be used to guide reformulation strategies for potentially reducing sugar and/or increasing fiber content in foods. PRACTICAL APPLICATION: Several commercially available natural sweeteners and polymers (coconut palm sugar, date syrup, yacon syrup, Sukrín Fiber Gold syrup, and Benefiber) show promise for reducing or replacing sucrose in cookies, and other low-moisture baked goods, based on their similar effects on wheat starch gelatinization, pasting, and swelling, as well as performance in cookie baking trials. Compared to sucrose, some of these ingredients have a lower glycemic response and higher dietary fiber content, and act as prebiotics, thereby providing potential health benefit.

A Hidden Gem in the World of Natural Syrup Market: Consumer’s Preferences of Date Syrup in an Emerging Market

Background: Understanding consumer’s preferences in the development and marketing of date syrup is crucial for developing its global market. Limited studies have attempted to understand the issues related to consumer’s preferences for date syrup, even though such understandings are essentials for its effective marketing as a promising alternative natural syrup. The present study was therefore conducted to investigate the sensory properties, purchase attributes, and usages of date-syrup among the consumers in Pakistan. Design, Methodology, and Approach: A total of 135 consumers, comprising students, faculty, and staff from three different universities in Pakistan, participated in this study. The study questionnaire included sensory tests, rank order of brands tests, and rating of purchase-related attribute tests to evaluate the consumer preferences for date-syrup. Findings and Implications: The results showed that consumers prefer a great taste, least sweet, least thick, smoothest, most soluble, medium dark in color, and mouthfeel date syrup. Additionally, a reasonable price, good packaging, and no added sugar were the purchase-important attributes of date syrup. The purchase attributes did not differ across varying demographics. These findings indicate that the enterprises striving to promote date syrup as an alternative sweetener should pay greater attention to customer-preferred sensory properties, usages, and purchase-related attributes. Conclusion: This is the first study that evaluated the consumer’s preferences for date syrup in Pakistan. The results suggest that consumers prefer the great taste, smoothness, reasonable price, good packaging, and no added sugar as purchase-important attributes for date syrup. Therefore, enterprises promoting the use of date syrup as an alternate sweetener must concentrate on these aspects for its effective marketing.

Technological Valorization of Algerian Dates Downgraded from &amp;lt;i&amp;gt;Deglet Nour&amp;lt;/i&amp;gt; Variety to Semi-Candied Dates in Dates Syrup

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.

Health Benefits of Jaggery Tea on the Account of COVID-19

Jaggery is rich in iron and foliate that help in preventing anemia by ensuring that a normal level of red blood cells is maintained. With the growing awareness in the Indian market about eating right, avoiding refined products and replacing those refined sugars with natural sweeteners, chefs and nutritionists have started and reinventing healthy recipes using jaggery, coconut sugar, or even date syrups etc as sugar alternatives, adds Kutteri. References 1 Lamdande AG, Khabeer ST, Kulathooran R, DasappaI (2018) Effect of Replacement of sugar with jaggery on pasting properties of Wheat flour, Physico-sensory and storage characteristics of Muffins.

Investigating the Physicochemical Properties of Date Syrup Extracted with Ultrasound

Investigating the Physicochemical Properties of Date Syrup Extracted with Ultrasound

Utilization of Date By-Products in the Food Industry

The fruit of date palm tree Phoenix dactylifera is among the most abundant fruits, and it is rich in essential nutrients. Quality-wise, not all cultivated date fruits meet the commercial standards, and tons of date fruit that are immature, or of poor appearance but with no reduced nutritive value are treated as date by-product and are being used for animal feed or are discarded during processing by the relevant industries. Together with the rejected fruit, date seed which is the inedible part, and the trimmed fronds of the date palm, they are all discarded, resulting in an environmental problem, and an economical loss. The objective of this review is to identify current practices on the uses of low-grade date, seed, and frond in the industry. The literature shows date fruit of low quality is typically processed to make date paste and date syrup, and both are well utilized in the food sector. The chemical composition of date seed, and increasingly of other parts are well known, and fully exploited in many industrial applications.

Effect of inulin and date syrup from Kaluteh variety on the qualitative and microbial properties of prebiotic ketchup.

The physicochemical, sensorial, and microbial properties related to the samples of ketchup containing different inulin (0, 3.75, and 7.5%) and date syrup values (0, 2.25, and 4.5%) were assessed in the present study and the results were analysed through statistical response surface method. Considering the mutual effect, an increase in inulin level led to a primary upward and secondary downward trend in brix and synersis, while the conditions were reversed by enhancing date syrup one. In addition, the mutual effect of inulin and date syrup on sensorial properties represented that flavour and overall acceptance first increased by improving inulin amount and decreased in the following, which was different to colour parameter, while adding date syrup affected colour factor in produced ketchup appropriately. Further, an enhancement in inulin value influenced a little the presence of acid-resistant bacteria, yeast, and mould, while increasing date syrup one led to the durability of microbial corruption. Finally, using the optimum levels of inulin (3.75%) and date syrup (1.13%) could affect ketchup formula properly.

Enhanced Production of Biosurfactant from Bacillus subtilis Strain Al-Dhabi-130 under Solid-State Fermentation Using Date Molasses from Saudi Arabia for Bioremediation of Crude-Oil-Contaminated Soils.

Crude oil and its derivatives are the most important pollutants in natural environments. Bioremediation of crude oil using bacteria has emerged as a green cleanup approach in recent years. In this study, biosurfactant-producing Bacillus subtilis strain Al-Dhabi-130 was isolated from the marine soil sediment. This organism was cultured in solid-state fermentation using agro-residues to produce cost-effective biosurfactants for the bioremediation of crude-oil contaminated environments. Date molasses improved biosurfactant production and were used for further optimization studies. The traditional “one-variable-at-a-time approach”, “two-level full factorial designs”, and a response surface methodology were used to optimize the concentrations of date molasses and nutrient supplements for surfactant production. The optimum bioprocess conditions were 79.3% (v/w) moisture, 34 h incubation period, and 8.3% (v/v) glucose in date molasses. To validate the quadratic model, the production of biosurfactant was performed in triplicate experiments, with yields of 74 mg/g substrate. These findings support the applications of date molasses for the production of biosurfactants by B. subtilis strain Al-Dhabi-130. Analytical experiments revealed that the bacterial strain degraded various aromatic hydrocarbons and n-alkanes within two weeks of culture with 1% crude oil. The crude biosurfactant produced by the B. subtilis strain Al-Dhabi-130 desorbed 89% of applied crude oil from the soil sample. To conclude, biosurfactant-producing bacterial strains can increase emulsification of crude oil and support the degradation of crude oil.

New sustainable bioconversion concept of date by-products (Phoenix dactylifera L.) to biohydrogen, biogas and date-syrup

The dates production is usually accompanied by considerable loss of fruit byproducts. The chemical analysis showed that ‘Deglet Nour’ discarded flesh is rich in soluble sugars (79.8% ± 0.8%) and fibers (12.3% ± 0.4%). A processing approach was implemented to permit the production of biohydrogen from the flesh and biogas from the crude fiber fraction after soluble sugars extraction. This approach showed interesting results since the obtained biochemical hydrogen potential and the maximum methane yield were 292 mL H2/gVS initial and 235 mL CH4/gVS fibers respectively. Parallelly, the “hot water” soluble sugar fraction (date syrup) was of interest for agro-alimentary applications and showed a high sucrose, glucose and fructose content of 33.5%, 11.8% and 13.17% respectively. This study presents a proof of concept allowing an efficient sustainable energetic conversion of the date by-products biomass to biohydrogen via dark fermentation or to soluble sugars fraction and biogas via a biorefinery approach.

Date fruit: a review of the chemical and nutritional compounds, functional effects and food application in nutrition bars for athletes

SummaryDate fruit is an excellent source of nutritional and health benefits. The chemical composition of dates includes carbohydrates, dietary fibre, proteins, fats, minerals and vitamins, enzymes, phenolic acid and carotenoids, all of which are directly linked to nutritional and health benefits for consumers. A number of studies have also confirmed the therapeutic effects of dates and their efficacy in the treatment of many disease conditions. As a result, a number of food products such as date syrup, date juice and date paste have been developed in order to harness the nutritional potential of dates. Adequate sources of nutrition are important for all consumers, especially for active lifestyle individuals such as athletes and sportspeople. As the goal of every athlete is to enhance athletic performance and prevent energy deficit, the use of dietary supplements has been highly recommended as a solution in this regard. For example, nutrition bars are one source of high energy and nutrients that can provide the required energy for enhanced athletic performance, and date fruits could be valorised into nutrition bars in order to help athletes to achieve their performance and nutritional goals. In this paper, we review the chemical composition and health benefits of date fruit, its food application and consequently its formulation in nutrition bars for athletes.

Removal of nitrogen from wastewater of date processing industries using a Saudi Arabian mesophilic bacterium, Stenotrophomonas maltophilia Al-Dhabi-17 in sequencing batch reactor

The main aim of the present study was to assess the technical feasibility of nutrients removal from the wastewater from the date processing industries in sequencing batch reactor. Heterotrophic nitrifying and aerobic denitrifying bacteria were isolated from the soil sediment samples. The bacterial strain Al-Dhabi-17 effectively removed nutrients than other isolates from the wastewater and characterized as Stenotrophomonas maltophilia Al-Dhabi-17. The nutrient removal efficacy was improved by optimizing process parameters. Removal of NH4+ from the medium reached 42% within 60 h of cultivation and the nitrification rate was 111 ± 3.1 mg after 24 h. After 96 h, NO3− reached 6 ± 0.4 mg/mL concentration. The strain S. maltophilia Al-Dhabi-17 showed the ability to utilize NH4+ ranged between 100 and 300 mg/L. The supplemented sucrose, glucose and date molasses reached maximum nitrification process after 72 h (p < 0.05). Reduction of NH4+ –N reached 73.4% within 48 h time in the medium supplemented with date molasses. Nutrient removal was observed in the broad pH range (6.0–8.5) and maximum nutrient removal achieved at alkaline range (p < 0.05). Sequencing batch reactor was fed with wastewater and nutrient removal was analyzed under optimized condition. The associated chemical oxygen demand, phosphate and total nitrogen removal efficiencies for the suspended growth sequencing batch reactor were 96.5%, 97.9% and 88.4%, respectively. The sequencing batch reactor inoculated with S. maltophilia Al-Dhabi-17 showed promising for nitrogen removal.

EXPERIMENTAL STUDY OF PRODUCTION AND CHARACTERIZATION OF DATE FRUIT POWDERS AND SYRUP

EXPERIMENTAL STUDY OF PRODUCTION AND CHARACTERIZATION OF DATE FRUIT POWDERS AND SYRUP

Sustainable conversion of palm juice wastewater into extracellular polysaccharides for absorption of heavy metals from Saudi Arabian wastewater

The main aim of the study was to use palm juice wastewater as an alternative feedstock for the production of extracellular polysaccharide and to remove heavy metals from the wastewater. Heavy metal resistant bacteria were screened from soil sediment samples, and metal resistant properties were analysed. A total of five bacterial strains were selected for the analysis of maximum tolerance limit against five toxic heavy metals (Cu2+, Cd2+, Pb2+, Co2+ and Zn2+). Among the five bacterial strains, Pseudomonas aeruginosa Al-Dhabi144 showed resistance against Cu2+, Cd2+, Pb2+, Cu2+ and Zn2+ and maximum tolerance limit was 400, 350, 2000, 100 and 350 mg/L, respectively. Wastewater was used as the feedstock for the production of extracellular polysaccharide in submerged fermentation. Extracellular polysaccharide production was enhanced after 72 h incubation (4.8 ± 0.37 g/L), 1.5% inoculums (4.96 ± 0.15 g/L), 10% date syrup wastewater (8.3 ± 0.041 g/L), pH 7.5 (7.9 ± 0.059 g/L), 0.5% yeast extract (8.1 ± 0.074 g/L) and 0.5% starch (9.74 ± 0.036 g/L). The metal-absorption properties of extracellular polysaccharides revealed that P. aeruginosa Al-Dhabi144 extracellular polysaccharides had the ability to remove Cu2+ (300 ± 5.3 mg/g), Cd2+ (250 ± 10.4 mg/g), Pb2+ (380 ± 5.1 mg/g), Co2+ (225 ± 5.6 mg/g) and Zn2+ (250 ± 10.7 mg/g) from the wastewater.

Date-fruit syrup waste extract as a natural additive for soap production with enhanced antioxidant and antibacterial activity

Abstract Greener prospective of soap production using natural products is a promising alternative for synthetic chemicals used in the soaps. Recently, valorization of antioxidant rich biomass wastes for soap formulation has received increased research attention. The present study reported the use of date syrup biomass waste (DSW) for the manufacture of soaps with enhanced bactericidal and antioxidant activity. DSW extract synthesis from Khalas date fruit type was optimized for operational parameters such as solvent type, temperature, and feed-to-solvent ratio. Maximum antioxidant activity of 605 ppm gallic acid equivalent was obtained for DSW extract obtained at 30 °C and feed-to-solvent ratio of 120 g/L using water as a solvent. Antioxidants assessment of pomace olive soaps modified with DSW extract showed an optimal extract concentration of 3 wt% for soap formulation. Inclusion of this optimal concentration of DSW extract decreased the pH and moisture content, with an increase in foam height, surface hardness, and total fatty matter of the resultant soaps derived from pomace olive, coconut, and palm oils. Physicochemical characteristics of the DSW extract included soaps were comparable to that of commercial turmeric soap. Furthermore, antibacterial assays demonstrated the enhanced bactericidal properties for DSW extract soaps against gram-positive Streptococcus pyogenes and gram-negative Pseudomonas aeruginosa bacteria. Overall, the results support the usage of DSW extract as an economic and effective natural antioxidant and antibacterial agent for soap preparation.

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

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.