Technological Valorization of Algerian Dates Downgraded from <i>Deglet Nour</i>Variety to Semi-Candied Dates in Dates Syrup  

作　　者：Férial Aziza Benyahia-Krid Elheyfa Khemissat O. Aissaoui Zitoun Kaouther Djafri Meriem Bergouia Batoul Meghzili Lamia El-Mechta Férial Aziza Benyahia-Krid;Elheyfa Khemissat;O. Aissaoui Zitoun;Kaouther Djafri;Meriem Bergouia;Batoul Meghzili;Lamia El-Mechta(Laboratoire de Génie Agro-Alimentaire (GENIAAL), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A.), Université Frères Mentouri Constantine 1, Constantine, Algérie;Institut National de la Recherche Agronomique d’Algérie INRAA, station expérimentale de Sidi Mehdi, Touggourt, Algérie)

机构地区：[1]Laboratoire de Génie Agro-Alimentaire (GENIAAL), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A.), Université Frères Mentouri Constantine 1, Constantine, Algérie [2]Institut National de la Recherche Agronomique d’Algérie INRAA, station expérimentale de Sidi Mehdi, Touggourt, Algérie

出　　处：《Food and Nutrition Sciences》2021年第6期627-642,共16页食品与营养科学（英文）

摘　　要：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:VerdanThe 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:Verdan

关 键 词：Phoenix dactylifera L. Downgraded Dates Food Formulation Osmotic Dehydration Stability Test 

分 类 号：O17[理学—数学]