Optimization of plum marmalade formulation containing date syrup using constrained mixture design

Balvardi, Mohammad; Ayoubi, Azam; Hajimohammadi-Farimani, Reza

doi:10.52547/fsct.18.112.223

Cited by 2 publications

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“…In a comprehensive and integrated study of the loss and waste situation in Iraqi dates, it was found that the total loss rate reached 47%, which varied according to the different operations [9]. Food processing projects are among the most important economic projects for preserving and marketing agricultural products, as they are among the projects that support the national economy, because of their high nutritional value and good preservation period [10]. Date juice, which was carefully extracted from dates, then filtration and filtering processes were carried out to obtain a pure product that meets all quality specifications.…”

Section: Introductionmentioning

confidence: 99%

Developing a New Synergistic Method to Increase the Production of Dates Molasses

Al-Safy,

Ali

2023

IOP Conf. Ser.: Earth Environ. Sci.

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The dates are stacked in a basin with four sloping walls, and the sugary juice flows out of the dates under the influence of pressure, heat, and humidity; this is the common method of molasses in Iraq, and it was developed as part of this study. Teardrop molasses is a specific variety that is packaged in teardrop-shaped containers. Although this technique (the tampers) is effective in removing sugar and nutrients from dates without spoiling them, and in obtaining sugary juice with a light natural color, it comes with a low production rate because the syrup does not exceed 10-15% of the weight of the dates, and because it takes a long period of time to produce (from 2 to 3 months). As a result, the study aimed to increase production and the best physical, chemical, and sensory quality attributes in the product by employing a new synergistic strategy to raise the extraction efficiency and improve the quality of molasses during the manufacturing process. The study found that the created method was superior (synergy) because it increased the efficiency of making date molasses to 38% of the utilized dates and cut the production time in half, from two months to three days. The sensory evaluation found that this approach also fared exceptionally well across the board of sight, sound, and touch. As one of the local soft date varieties, Sukkari performed better than the other varieties of Zahdi (of semi-dry dates) and Khastawi (of the soft date varieties) utilized in the study, demonstrating the effect of the date variety on the amount of production.

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Section: Introductionmentioning

confidence: 99%

Developing a New Synergistic Method to Increase the Production of Dates Molasses

Al-Safy,

Ali

2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…The manufacture of dates in Iraq is still traditional and our products do not have a competitive ability Dates exported from some Arab countries, Iran, and Pakistan [10]. Molasses is the best natural and food additive for the production of many flavored and sweetened dairy products and a safe alternative to sugar [11]. It is also used as a substitute for sugar used in the manufacture of orange jam, as a sweetener, with high nutritional value [12].…”

Section: Introductionmentioning

confidence: 99%

Effect of the Variety and Processing Method on the Productivity and Quality of Date Molasses

Al-Safy,

Ali

2023

IOP Conf. Ser.: Earth Environ. Sci.

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The objective of this study was to assess the impact of date cultivar and processing technique on the chemical composition, qualitative attributes, and quantitative characteristics of date molasses. Two Iraqi date varieties, namely Al-Zuhdi and Al-Khastawi, were chosen during the date stage to produce date molasses using three established methods: the Madabis method, the foundry method (hot water) and the modern mechanical method (synergistic). The results of the comparison of the physical characteristics of the fruits of date palm (Phoenix dactylifera L.) between the two cultivars Zahdi and Khastawi showed that the fruits of the Khastawi variety were superior to the Zahdi variety in weight, length, diameter, size, and weight of the fleshy part. Significant differences were also recorded in the chemical properties of the dates used in the study, as the Zuhdi variety recorded the highest percentage of ash, protein, fat and total acidity, while the Khastawi variety recorded the highest percentage of total sugars. The results showed that there were significant differences between the studied molasses samples in terms of production, as the sample (Khastawi W3) of molasses produced by the synergistic method recorded the highest production rate of date molasses (643.7) g / kg of dates, with a slight difference from the closest value recorded by the same manufacturing method for the Zahdi variety (591.3). g/kg). As for the biological test for the microbial molasses content of bacteria and molds, the molasses manufactured by three methods and for the two varieties under study met the limits of microbiological safety, under normal storage conditions at room temperature even after 90 days without recording any microbiological infection. All samples of molasses were accepted with a very good degree in the sensory evaluation of the qualities of texture, smell, taste and color, while the Zahdi variety by the traditional cold pressing method (Madabis) scored the best final acceptance score.

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Optimization of plum marmalade formulation containing date syrup using constrained mixture design

Cited by 2 publications

References 0 publications

Developing a New Synergistic Method to Increase the Production of Dates Molasses

Developing a New Synergistic Method to Increase the Production of Dates Molasses

Effect of the Variety and Processing Method on the Productivity and Quality of Date Molasses

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