Ferweez, H., Elsyaid, S., Abd Elaal, H., Salh, Y. (2020). Optimal Method for Added Value Increase of Low Quality Dates Obtained from Dates Packaging Factories as By-Product. Journal of Food and Dairy Sciences, 11(9), 241-246. doi: 10.21608/jfds.2020.117361
H. Ferweez; S. I. Elsyaid; H. A. Abd Elaal; Yassmin M. S. Salh. "Optimal Method for Added Value Increase of Low Quality Dates Obtained from Dates Packaging Factories as By-Product". Journal of Food and Dairy Sciences, 11, 9, 2020, 241-246. doi: 10.21608/jfds.2020.117361
Ferweez, H., Elsyaid, S., Abd Elaal, H., Salh, Y. (2020). 'Optimal Method for Added Value Increase of Low Quality Dates Obtained from Dates Packaging Factories as By-Product', Journal of Food and Dairy Sciences, 11(9), pp. 241-246. doi: 10.21608/jfds.2020.117361
Ferweez, H., Elsyaid, S., Abd Elaal, H., Salh, Y. Optimal Method for Added Value Increase of Low Quality Dates Obtained from Dates Packaging Factories as By-Product. Journal of Food and Dairy Sciences, 2020; 11(9): 241-246. doi: 10.21608/jfds.2020.117361
Optimal Method for Added Value Increase of Low Quality Dates Obtained from Dates Packaging Factories as By-Product
3Food Sci. and Techno. Dept., Fac. Agric. Minia University, Egypt
Abstract
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.
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