Article (Scientific journals)
Date syrup: Effect of hydrolytic enzymes (pectinase/cellulase) on physico-chemical characteristics, sensory and functional properties
Abbes, Fatma; Bouaziz, Mohamed Ali; Blecker, Christophe et al.
2011In LWT - Food Science and Technology, 44 (8), p. 1827-1834
Peer Reviewed verified by ORBi
 

Files


Full Text
Date syrup_Effect of hydrolytic enzymes.pdf
Publisher postprint (608.32 kB)
Request a copy

All documents in ORBi are protected by a user license.

Send to



Details



Keywords :
Date fruit; Date syrup; Pectinase; Cellulase
Abstract :
[en] This work is a contribution to give value addition to second grade dates (with hard texture) by the production of enzymatically treated syrup with high commercial value. It was observed that the pulp:water at ratio 1:3 treated with 50 U of pectinase and 5 U of cellulase during 120 min at 50 degrees C gave the highest recovery of total soluble solids (72.37 g of total soluble solids/100 g fresh basis) and the lower turbidity (186.45 NTU) compared with control without enzyme addition (Total soluble solids yields: 66.34 g of total soluble solids/100 g fresh basis and turbidity: 1513 NTU). physico-chemical measurements indicated that carbohydrates were predominant in all date varieties as well as their syrups (similar to 69.59-83.76 g/100 g dry matter in dates and similar to 62.14-74.68 g/100 g fresh weight in syrup). Allig variety was characterised by a high content of reducing sugars content (similar to 77.91 g/100 g dry matter), contrary to Deglet Nour (similar to 23.17 g/100 g dry matter) and Kentichi (similar to 21.3 g/100 g dry matter). The CIE L* a* b* colour values of the enzyme-treated date syrup of Deglet Nour, Allig and Kentichi variety showed lighter colours (L* values ranging from 24.16 to 44) than the control without enzyme (L* values ranging from 0.545 to 17.2). Hedonic evaluation showed that enzyme-treated date syrup was more appreciated by consumers. Microbiological study showed that date syrups were free from aerobes, moulds, coliforms and enterobacteriaceae and were microbiologically stable during five months storage. Results suggested that enzymatic treatment could be used for production of date syrup with high commercial value (C) 2011 Elsevier Ltd. All rights reserved.
Disciplines :
Food science
Author, co-author :
Abbes, Fatma
Bouaziz, Mohamed Ali
Blecker, Christophe 
Masmoudi, Mane
Attia, Hamadi
Besbes, Souhail
Language :
English
Title :
Date syrup: Effect of hydrolytic enzymes (pectinase/cellulase) on physico-chemical characteristics, sensory and functional properties
Publication date :
18 March 2011
Journal title :
LWT - Food Science and Technology
ISSN :
0023-6438
eISSN :
1096-1127
Publisher :
Elsevier Science Bv, Amsterdam, Netherlands
Volume :
44
Issue :
8
Pages :
1827-1834
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 07 May 2012

Statistics


Number of views
173 (4 by ULiège)
Number of downloads
0 (0 by ULiège)

Scopus citations®
 
91
Scopus citations®
without self-citations
82
OpenCitations
 
63

Bibliography


Similar publications



Contact ORBi