University of Khartoum

Quality Assessment of Date (phoenix-dactlifera L.) Syrup Prepared from Two Sudanese Cultivars, ( Barakawi and Mishrigi – Wad lagai )

Quality Assessment of Date (phoenix-dactlifera L.) Syrup Prepared from Two Sudanese Cultivars, ( Barakawi and Mishrigi – Wad lagai )

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Title: Quality Assessment of Date (phoenix-dactlifera L.) Syrup Prepared from Two Sudanese Cultivars, ( Barakawi and Mishrigi – Wad lagai )
Author: Ali, Eman Ali Sawi
Abstract: Two common Sudanese cultivars of date (phoenix-dactylifera L.), namely Barakawi and Mishrigi- Wad lagai from Merowe locality, Nile State were brought from local market in Khartoum, were used in this study. The objective of this work was to evaluate the suitability of these cultivars for production of date syrups as well as to investigate the effects of different filtration techniques on product quality. Proximate composition, total sugars, reducing sugars, color, ascorbic acid and minerals content of both cultivars, juice, syrup were estimated. After extraction as first step for syrup preparation, traditional and filtration by filter paper with Charcoal techniques were tested. Besides, organoleptic test was made for products including taste. Color, flavor, texture, aftertaste and preference. The results indicated that all chemical characteristics between fruit dates, the Barakawi fruit was found to contain significantly (p≤0.05) higher ash, fat, sugars, ascorbic acid and minerals, total sugars (77.59%), ascorbic acid (23.69 mg/100g), K (669.63 mg/100g), Ca(180.83 mg/100g), Na (24.62 mg/100g), Mg (78.93 mg/100g), and P (61.25 mg/100g), but in Wad lagai respective values were total sugars (75.86%), ascorbic acid (18.56 mg/100g), K (591.88mg/100g), Ca (135.75 mg/100g), Na (18.50 mg/100g), Mg (66.07 mg/100g), and P (27.14 mg/100g), Wad lagai fruit was found to contain significantly (p≤0.05) higher protein, fiber and moisture. The results also revealed that filtration by filter paper with charcoal improved the color of juice, using traditional method was better in chemical composition than those filtered by filter paper using charcoal. The syrup produced from Barakawi (traditional method) was found to contain K (1.374 mg/100g), Na (50.68 mg/100g), Ca (73.89 mg/100g), P (30.26 mg/100g), Fe (2.569 mg/100g ), and Mg (44.26 mg/100g ), Barakawi (Charcoal method) K (1.709 mg/100g), Na (30.58 mg/100g), Ca (51.75 mg/100g), P (25.78 mg/100g), Fe (1.708 mg/100g ), and Mg (24.06 mg/100g ). In date syrup of wad Lagai (traditional method) K (1.612 mg/100g), Na (54.19 mg/100g), Ca (82.06 mg/100g), P (35.76 mg/100g), Fe (3.107 mg/100g ), and Mg (48.74 mg/100g ). Wad Lagai (Charcoal method) K (1.225 mg/100g), Na (26.30 mg/100g), Ca (46.70 mg/100g), P (22.74 mg/100g), Fe (1.413 mg/100g ), and Mg (18.62 mg/100g ). Color results were similar in syrups and juices, Barakawi syrup filtered by filter paper using charcoal showed yellow red color, while traces of blue color in both samples of Barakawi and Wad lagai syrups were observed. The sensory evaluation of the date syrup, showed that there were significant differences (p≤0.05) in color, Flavor, taste, after taste and preference among samples, Barakawi (traditional method) had best taste and flavor while in (Charcoal method) and wad lagai (traditional method) were similar in texture, but wad lagai (traditional method) was better in color. Barakawi date cultivar produced high quality of date syrup than wad lagai, traditional techniques is that the product has a high nutrition value but dark color. And by using charcoal techniques it was recognized that the color remained acceptable but the quality was less, so we try different method of filtration to obtain more acceptable color with high nutritive value
Description: 78 Pages
URI: http://khartoumspace.uofk.edu/123456789/25981


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