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Arafa,, S., Salem, A., Al-Attawy, Y. (2006). EVALUATION OF DIBIS SYRUP PRODUCED BY VARIOUS METHODS PRODUCTION. Journal of Food and Dairy Sciences, 31(11), 7179-7188. doi: 10.21608/jfds.2006.236874
Saher Aز Arafa,; Amany A. Salem; Y. S. Al-Attawy. "EVALUATION OF DIBIS SYRUP PRODUCED BY VARIOUS METHODS PRODUCTION". Journal of Food and Dairy Sciences, 31, 11, 2006, 7179-7188. doi: 10.21608/jfds.2006.236874
Arafa,, S., Salem, A., Al-Attawy, Y. (2006). 'EVALUATION OF DIBIS SYRUP PRODUCED BY VARIOUS METHODS PRODUCTION', Journal of Food and Dairy Sciences, 31(11), pp. 7179-7188. doi: 10.21608/jfds.2006.236874
Arafa,, S., Salem, A., Al-Attawy, Y. EVALUATION OF DIBIS SYRUP PRODUCED BY VARIOUS METHODS PRODUCTION. Journal of Food and Dairy Sciences, 2006; 31(11): 7179-7188. doi: 10.21608/jfds.2006.236874

EVALUATION OF DIBIS SYRUP PRODUCED BY VARIOUS METHODS PRODUCTION

Article 5, Volume 31, Issue 11, November 2006, Page 7179-7188  XML PDF (3.19 MB)
Document Type: Original Article
DOI: 10.21608/jfds.2006.236874
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Authors
Saher Aز Arafa,; Amany A. Salem; Y. S. Al-Attawy
Food and Technology Research lnst., Agriculture Research Centre, Giza
Abstract
Dibis syrup was produced from two kinds of fresh dates (Amahat and St
dates) by cold and hot extraction methods Another product was obtained by replacmg
the mollasses in the local product called "Mifattaka" by date syrup "Dibis". Sugar
components were identified by HPLC and the organoleptic scores were recorded for
the prepared syrups. The results show that the yield of dibis syrup from siwi dates
was more than that of Amahat dates. The syrup produced by cold extraction had
higher levels of proteins, carbohydrates and energy compared With that obtained by
the hot extraction. Glucose levels in all samples were higher than that of fructose On
the contrary, the samples contained lowest levels of sucrose compared with control
sample, The organoleptic characteristic scores of dibis produced by cold extraction
were higher than those obtained by hot extraction method. Mifattaka purchased from
the local market had higher taste score compared with mifattaka containing dibis or
mallassess.
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