Reference : Compositional, Physical, Antioxidant and Sensory Characteristics of Novel Syrup from ...
Scientific journals : Article
Life sciences : Food science
Compositional, Physical, Antioxidant and Sensory Characteristics of Novel Syrup from Date Palm (Phoenix dactylifera L.)
Ben Thabet, I. [> > > >]
Besbes, S. [> > > >]
Masmoudi, M. [> > > >]
Attia, H. [> > > >]
Deroanne, Claude [> > > >]
Blecker, Christophe mailto [Université de Liège - ULiège > > Gembloux Agro-Bio Tech >]
Food Science & Technology International
SAGE Publications
Yes (verified by ORBi)
[en] This study is a contribution to valorise date palm sap (Phoenix dactylifera L.) by elaboration of high quality syrup. Sap was concentrated by evaporation and the obtained product was characterized by its physicochemical, rheological, thermal, sensory properties and by its antioxidant activity. Syrups from date palm sap have a good nutritional value marked by high amounts of sugars (58-75 g/100 g fresh matter basis), minerals (2.1-2.6 g/100 g fresh matter basis) and phenolics (147.61-224.55 mg of ferulic acid equivalents/kg fresh weight). Syrup also presents an antioxidant activity that appears related to total phenolic content. Rheological properties indicate that syrup preserves a Newtonian behavior from 10 degrees C to 55 degrees C well modeled by Arrhenius equation. Hedonic evaluation showed that consumers' appreciation of date palm syrup was not significantly different to the most known sap syrup: maple syrup.

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