The objective of this study is the valorization of downgraded dates from a high Algerian date variety <span style="font-family:Verdana;"><i></i></span><i><i><span style...The objective of this study is the valorization of downgraded dates from a high Algerian date variety <span style="font-family:Verdana;"><i></i></span><i><i><span style="font-family:Verdana;">Deglet Nour</span></i><i><span style="font-family:Verdana;"></span></i></i><span style="font-family:;" "=""><span style="font-family:Verdana;">, locally called “</span><span style="font-family:Verdana;">h’chef</span><span style="font-family:Verdana;">”. The work starts with the implementation of a food formulation of semi-candied dat</span></span><span style="font-family:Verdana;">es 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</span><span style="font-family:Verdana;"> concentrations in Brix degrees: 65</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">, 70</span><span style="font-family:Verdana;">°</span><span style="font-family:;" "=""> <span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> 75</span></span><span style="font-family:Verdana;">°</span><span style="font-family:;" "=""><span style="font-family:Verdana;">. 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 </span><span style="font-family:Verdana;">52.67</span><span style="font-family:Verdana;"> g% g of dry matter and low water content (14%) which favors their use in semi-candied products. The </span><span style="font-family:Verdana;">physico-chemical</span> <span style="font-family:Verdana;">analyses</span><span style="font-family:Verdana;"> results of the three semi-candied dates products show an increase in their final sugar content, </span></span><span style="font-family:Verdana;"><i></i></span><i><i><span style="font-family:Verdana;">i.e.</span></i><i><span style="font-family:Verdana;"></span></i></i><span style="font-family:Verdana;"> from 53.55% to 60.78% and in ashes between 1</span><span style="font-family:Verdana;">.</span><span style="font-family:Verdana;">76 p.cent and 1</span><span style="font-family:Verdana;">.</span><span style="font-family:Verdana;">94 p.cent. On the other hand, sensory analysis results confirm that the semi-candied dates with a syrup of 75</span><span style="font-family:Verdana;">°</span><span style="font-family:;" "=""><span style="font-family:Verdana;"> Brix present the most appreciated and preferable organoleptic characteristics than the other variables. Finally, following appertisation, the stability test </span><span style="font-family:Verdana;">reveal</span></span><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> good microbiological quality (100</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C for 20 minutes) of the three (3) semi-candied formulations of dates.</span><span style="font-family:;" "=""><span style="font-family:Verdana;"> Thus, the valorization of the “</span><span style="font-family:Verdana;">h’chef</span><span style="font-family:Verdana;">” as sorting gap <i></i></span><i><i><span style="font-family:Verdana;">Deglet Nour</span></i></i></span><span style="font-family:Verdana;"> 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.</span>展开更多
文摘The objective of this study is the valorization of downgraded dates from a high Algerian date variety <span style="font-family:Verdana;"><i></i></span><i><i><span style="font-family:Verdana;">Deglet Nour</span></i><i><span style="font-family:Verdana;"></span></i></i><span style="font-family:;" "=""><span style="font-family:Verdana;">, locally called “</span><span style="font-family:Verdana;">h’chef</span><span style="font-family:Verdana;">”. The work starts with the implementation of a food formulation of semi-candied dat</span></span><span style="font-family:Verdana;">es 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</span><span style="font-family:Verdana;"> concentrations in Brix degrees: 65</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">, 70</span><span style="font-family:Verdana;">°</span><span style="font-family:;" "=""> <span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> 75</span></span><span style="font-family:Verdana;">°</span><span style="font-family:;" "=""><span style="font-family:Verdana;">. 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 </span><span style="font-family:Verdana;">52.67</span><span style="font-family:Verdana;"> g% g of dry matter and low water content (14%) which favors their use in semi-candied products. The </span><span style="font-family:Verdana;">physico-chemical</span> <span style="font-family:Verdana;">analyses</span><span style="font-family:Verdana;"> results of the three semi-candied dates products show an increase in their final sugar content, </span></span><span style="font-family:Verdana;"><i></i></span><i><i><span style="font-family:Verdana;">i.e.</span></i><i><span style="font-family:Verdana;"></span></i></i><span style="font-family:Verdana;"> from 53.55% to 60.78% and in ashes between 1</span><span style="font-family:Verdana;">.</span><span style="font-family:Verdana;">76 p.cent and 1</span><span style="font-family:Verdana;">.</span><span style="font-family:Verdana;">94 p.cent. On the other hand, sensory analysis results confirm that the semi-candied dates with a syrup of 75</span><span style="font-family:Verdana;">°</span><span style="font-family:;" "=""><span style="font-family:Verdana;"> Brix present the most appreciated and preferable organoleptic characteristics than the other variables. Finally, following appertisation, the stability test </span><span style="font-family:Verdana;">reveal</span></span><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> good microbiological quality (100</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C for 20 minutes) of the three (3) semi-candied formulations of dates.</span><span style="font-family:;" "=""><span style="font-family:Verdana;"> Thus, the valorization of the “</span><span style="font-family:Verdana;">h’chef</span><span style="font-family:Verdana;">” as sorting gap <i></i></span><i><i><span style="font-family:Verdana;">Deglet Nour</span></i></i></span><span style="font-family:Verdana;"> 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.</span>
