| Titles |
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English :
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Effect of Enzymatic Extraction Method on Quality Parameters and Sensory Acceptability of Date Dibs Produced from Second Grade Dates
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Arabic :
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تأثير طريقة الاستخلاص الأنزيمي على معايير الجودة والقبول الحسي للدبس
الناتج من الدرجة الثانية للتمر
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| Abstract |
This study was conducted to investigate the effect of enzyme extraction methods on quality parameters of dibs (date syrup) produced from the two varieties of second grade dates. Different concentrations of cellulase enzyme 0.5 and 1.0% were used. The efficiency of date dibs extraction prepared from siwi and sakkoty date (water : pulp) in proportions (2:1, 3:1 and 4:1) was done. The physicochemical and phytochemical characteristics of dibs were performed. The results showed non-significant differences between both variety from total and reducing sugars contents. Sakkoty date was characterized by significantly higher amount from crude fat, total carbohydrate, total flavonoids and antioxidants contents, while siwi date contained significantly higher amounts from moisture and total acidity contents. There were no significant differences between both date varieties in the content of total phenolic compounds. Enzyme extraction methods showed an increase in total sugar content and the total sugar percentage increased with the increasing in the enzyme percentage at the same extraction conditions. The sakkoty date dibs had the highest sugar content compared to the siwi date dibs in all treatments except for the date dibs prepared by (2:1). For the same cultivar, with an increase in the enzyme percentage, an increase in the contents of total phenols and total flavonoids occurred at the same extraction conditions. The sakkoty date dibs had the highest contents from total phenols and total flavonoids compared to the siwi date dibs for all treatments. The date dibs treated with cellulase enzyme also showed the highest scores of sensory evaluation in all treatments compared to the control date dibs except for the treatment (4:1).
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| Publication year |
2022
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| Pages |
53 – 62
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| Publication Type |
Journal
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