Titles |
English :
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Physiochemical properties of nectar prepared from nectarine juice with different ratios of date syrup
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Arabic :
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الخواص الفيزو كيميائية للنكتار المحضر من عصير النكتارين وشراب البلح
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Abstract |
This study aimed to produce nectar prepared with nectarine juice and partially replacement of sucrose with date syrup using five different portions T1 (100% sucrose), T2 (75% sucrose + 25% date syrup), T3 (50% sucrose + 50% date syrup), T4 (25% sucrose + 75% date syrup) and T5 (100% date syrup) in the preparation of nectar samples. Physicochemical constituents and sensory characteristics were determined for date syrup, nectarine juice and prepared nectar samples. Date syrup contained 16% moisture content, 6.8% ash, 1.98% fat, 0.83% protein and 79.70% total sugars, while the nectarine juice contained 86.8% moisture content, 0.80% ash, 0.50% fat, 0.50% protein and9.86 % total sugars. On the other hand total solids, total soluble solids, total titratable acidity and pH values were 84%, 80%, 0.18%and 6.11 in date syrup and 13.2%, 10.5%, 0.39% and 4.14% in nectarine juice, respectively. The total acidity of nectar samples decreased with increasing ratios of date syrup. On the other hand, total phenolic compounds (mg gallic acid/ 100g F.W.), purity and ash content increased gradually with increasing the partial replacement of sucrose with date syrup in nectar samples. The color parameters were evaluated with hunter lab. and sensory attributes of nectar samples, indicated that, nectar prepared from T2 ( 25% date syrup + 75% sucrose), T3 ( 50% date syrup + 50% sucrose) had the highest organoleptic score followed by T1 ( 100% sucrose ), T4 ( 75% date syrup + 25% sucrose ) and T5 ( 100% date syrup respectively.
Key Word: Date syrup – Nectarine fruits – Siwi dates – Fruit juice - Rosaceae family - Nectar.
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Publication year |
2012
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Pages |
139- 143
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Organization Name |
Food Technology Research Institute (FTRI)
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City |
Cairo
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serial title |
Journal of American Science
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Author(s) from ARC |
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Publication Type |
Journal
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