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Showing 6 results for Date Syrup
F Zare, M Azin, H Nikoopour, M Mazlumi,
Volume 1, Issue 1 (9-2006)
Abstract
Date is a middle stoned fruit from the Palmaceae family. Dates have higher caloric content and more essential minerals and vitamins as compared to other fruits. According to the data from the Food and Agriculture Organization (FAO), Iran was ranked third in the production of dates in year 2003. Though a wide area is cultivated for date palms, unfortunately, only 11 – 12 percent of this amount is processed and packaged. In such a situation, improvement of the process for the production of date concentrate and liquid date sugar is important in order to increase the production of these products and thus reviving the national economical status.
In this research we studied the enzymatic treatment of grade III date of the Mazafati variety with pectolytic and cellulytic enzymes on improvement of sugar extraction. The following indicators were measured in the raw material: pH, weight percentage of the stone, humidity, total sugar, reducing sugars, ash, fiber and pectin. In order to provide for the best condition for the function of pectolytic and celulolytic enzymes and their combination we used the Taguchi and Response Surface methods (R.S.M) to design the experiments and predict the results. After defining the optimal functioning situation for the above-mentioned enzymes, the effect of pectolytic and cellulolytic enzymes and their combinations was compared on the total sugar, reducing sugars, transparency, soluble solid materials and the productivity of sugar extraction of date. Results showed that using the combination of pectolytic and cellulolytic enzymes with a ratio of 2:1 with a concentration of 0.017 percent (v/v) in 62ºC, pH 5.75, significantly affected the total sugar, reducing sugars, soluble solid material and production ratio compared to each enzyme individually and to the control sample. There was no significant change in transparency. Results showed that with enzymatic treatment total sugar in date juice increased 3.33% and reducing sugars , soluble solid materials and production ratio increased in 3.22% , 3.6% and 15.05% respectively. In-house sensory evaluators confirmed that the product of the combined enzyme process was sweeter than the control sample.
According to the results obtained in this study, enzymatic treatment in the process of producing date syrup and date liquid sugar is recommended under the above-mentioned conditions.
M Keshtkaran , Ma Mohammadifar , Gh.m Asadi ,
Volume 7, Issue 3 (10-2012)
Abstract
Background and Objective: Date syrup, as a native and nutritious additive, is one of the best choices for milk flavoring. In this study, some of the rheological, physical and sensory properties of date milk made from three different concentrations of two types of Iranian gum tragacanth, as a substitute for imported gums, were determined.
Materials and Methods: Rheological properties of samples of date milk containing three different concentrations (0.1%, 0.2%, 0.3% w/w) of two types of gum tragacanth (Astragalus.gossypinus and Astragalus.rahensis) were measured using a rheometer at 3○C, and at three different time periods (one, two and three days) after production. Particle size distribution was determined by laser diffractometry, and colorimetric assays were done by using reflection spectrometer. Sensory analysis was performed by 25 semi trained panelists, using a 5-point hedonic scale.
Results: Findings showed that flow behavior parameters, particle size and color parameters (L*, a*,b*) were significantly affected by concentration of the gum tragacanth and the impact severity was influenced by the type of gum. Based on sensory evaluation, samples containing 0.3% A.gossypinus and 0.2% A.rahensis showed higher desirability than others.
Conclusion: Using an appropriate type and concentration of gum in date milk formulation can improve the milk texture and mouthfeel by affecting the particle size and flow behavior.
Keywords: Date milk, Date syrup, Gum tragacanth, Rheology, Sensory evaluation
V Loghmani , R Shokrani , M Hojjatoleslami , S Shafiee ,
Volume 7, Issue 4 (1-2013)
Abstract
Background and Objective: In Iran insufficient attention is paid to the processing methods and potential byproducts of dates. It is at least partly for these resaons that the wastage of this important food item is high. Consequently, research on the processing of date byproducts, such as date syrup, isessential. This study was carried out in order to obtain more information on the subject and find ways to improve date syrup-extracting conditions.
Materials and Methods: In order to determine the effects of pectinase on syrups obtained from various date varieties, two varieties, namely, Shahani and Mazafati dates were used, and the extraction of syrup was carried out reciprocally. The pH of the syrup was set at 4.5 and the temperature at 45˚C, the 2 pectinases, i.e., Rapidase Smart and Rapidase Max C80 (DSM Company, Netherland)were added, and color, turbidity, dissolved solid materials (BX) and viscosity of the syrup were determined. The SPSS software version 19 was used for data analysis, the ststistical test being the multi-range Duncan test.
Results: Rapidase Smart (used for syrup extraction) brought about increases in turbidity and dissolved solid materials (BX)and improved color in syrups obtained from both date varieties, while Rapidase Max C80 (used for clarification) caused decreases in these characteristics. Moreover, the treated syrup samples had a lower viscosity compared to the untreated ones, but no significant differences were found among the treated samples (p>0.05).
Conclusion: Although syrup-extracting enzymes cause an increase in turbidity and improve color in date syrup, their use is recommended because theyincrease efficiency of extraction and decrease the viscosity of the syrup.
Keywords: Pectinase, Date syrup, Shahani, Mazafati
P Raei, H Peighambardoust, S Azadmard-Damirchi, A Olad Ghaffari,
Volume 11, Issue 1 (4-2016)
Abstract
Background and Objectives: Date syrup is a valuable secondary product of dates. It is full of natural sugar and is useful for diabetics. The objective of this study was to investigate the possibility of producing sponge cake by complete or partial substitution of sucrose with date syrup.
Materials and Methods: Cake batter properties such as specific gravity, cake characteristics such as volume, apparent density, porosity, moisture and water activity, crust color and textural firmness were determined.
Results: The results showed that increasing the concentration of date syrup significantly (p<0.05) reduced specific gravity and viscosity. Complete substitution of sucrose with date syrup gave lower cake volume, apparent and solid densities, porosity and symmetry compared to those of control. Samples prepared with different concentrations of date syrup had moisture and water activity higher than those of control. The highest firmness values were observed in the samples containing higher concentrations of date syrup. The samples prepared with date syrup had darker crust color compared to control.
Conclusion: Sponge cake prepared by 25% date syrup had similar quality characteristics to those of control cake.
Keywords: Sucrose replacement, Sponge cake, Quality, Date syrup
A Heshmati, M Azizi, S Ghadimi,
Volume 11, Issue 4 (1-2017)
Abstract
Background and Objectives: Date syrup is a nutritious crop of date that its production has a growing trend. Microbial spoilage is one of the problems in production of data syrup. The goal of this study is to investigate the influence of ethanol and methanol extracts of walnut leaf and hull on Saccharomyces cerevisiae, Bacillus Licheniformis and Aspergillus niger in date syrup.
Materials and Methods: Methanol and ethanol extracts of walnut leaf and hull were prepared, and their antimicrobial effects on S. cerevisiae, B. Licheniformis and A. niger were assessed by ager-diffusion. Moreover, MIC and MBC/MFC of the extracts against the mentioned microorganisms were determined by macro-dilution. The influence of extracts on microorganism growth in date syrup was investigated during 14 days.
Results: The diameter of the inhibition zones was proportional to the extract concentration. MIC (MBC) of ethanol and methanol extracts of leaf and hull against S. cerevisiae was 15.625 (31.5) μg/ml. The MIC (MBC) obtained for the ethanol and methanol extracts of leaf and hull against B. Licheniformis was 31.25 (62.5), 15.625 (31.25), 15.625 (31.25) and 31.25 (62.5) μg/ml, respectively. MIC (MBC) of the ethanol extract of the leaf and the ethanol and methanol extracts of hull against A. niger was 250 (500) μg/ml. In date syrup, extracts of walnut leaf and hull inhibited the growth of S. and Bacillus after 24 h while they were only able to decrease the growth of Aspergillus.
Conclusion: Methanol and ethanol extracts of walnut leaf and hull against S. cerevisiae, B. Licheniformis and A. niger in date syrup were effective, and can be used for the spoilage control and shelf-life increasing of the product.
Keywords: Walnut leaf, Walnut hull, Date syrup, Saccharomyces cerevisiae, Bacillus Licheniformis, Aspergillus niger
Z Mehrabi, M Goli,
Volume 13, Issue 3 (9-2018)
Abstract
Background and Objectives: Reduction or elimination of sugar from dairy dessert formulations is in relation to the safety of people and has important nutritional quality. But sugar elimination from food formulations results to the some problems that should be solved with application of sutiable texture improver(s).
Materials and Methods: The effects of different levels of corn starch (3, 4.5, and 6%), gelatin (0.2, 0.4, and 0.6%) and substituting date syrup (17,19.5, and 22%) instead of sugar on the physical and chemical properties, as well as textral and sensory attributes of dairy dessert were investigated. RSM was selected and the Central Composite Design with 5% probabality was chosen.
Results: The effect of gelatin and date syrup on the Brix of dairy dessert was significant. The viscosity of the samples increased significantly (P<0.05) with the increase of starch and gelatin. Effect of starch was more than gelatin, but date syrup had no significant effect on viscosity. In case of texture (hardness and adhesion), all dessert samples had smiliar trend to viscosity results. All samples had little or no serum separation. Starch, gelatin and date syrup had no significant effects on L* factor, but their effect on a* and b* parameters was significant (P<0.05). The sensory evaluation results demonstrated no significant difference between all samples and the scores determined in the range of 3.13-4.30. All samples were negative for yeast, mold and E.coli. The total count was 10-30 cfu/g, therefore, it is acceptable.
Conclusions: RSM is a sutiable and reliable method for optimizing dairy dessert and predicted the best condition, including: 3% starch, 0.2% gelatin and 27.9% date syrup. In these conditions, pH, TSS, overall acceptability, hardness and adhesiveness were 6, 29.8, 3.7, 63.7 and 57.6 g.sec values, respectively.
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