Some Technologic Proprieties of Common Date (Phoenix dactylifera L.) Fruits

Salem, B.; Gougam, Hassina; Amellal, Hayet; Djouab, Amrane; Benahmed, Adiba; Noui, Yassine

doi:10.3923/ajft.2008.79.88

Cited by 9 publications

(2 citation statements)

References 19 publications

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“…In previous works, some technologic and physicochemical characteristics as well as drying ability of three common (dried) date varieties were reported [5,6,7]. We undertook this work with a view to compare hot air and microwave drying having in mind the colour change in pigmented part of the date pulp.…”

Section: Introductionmentioning

confidence: 99%

Drying and browning of date pulp during hot air and microwave drying.

Benamara¹,

Khireddine²,

Amellal³

et al. 2009

African Journal of Food, Agriculture, Nutrition and Development

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The present work is a part of our scientific project about the valorisation of the common dates grown in southern Algeria. The principal aim was to study the drying ability of the fruit pulp with the view to produce food powders, which can easily take the place of many synthetics ingredients (white sugar, colorant like caramel) in many food preparations. The specific structure of the date pulp was also described: presence of two edible constitutive tissues (outside pigmented and inside white) that can influence the technological proprieties (as drying) of the whole fruit. The pigmented and white part weights were significantly different (p ≤ 0.05). Results reveal the preponderance of white part, which can favourably influence the heat processing such as drying since the coloured pulp is already pre-browned compared with the white part. Hot air (60°C) and microwave (MW) (350W) drying kinetics of date (Phoenix dactylifera L.) pulp pieces from Mech-Degla variety were investigated. Colour change (browning) was also analyzed during these drying processes using absorbance measurement at 420nm of the hydro alcoholic extract from pulp pigmented part. The latter has a heterogeneous initial colour in the same fruit. Three shades can be noticed: yellow, beige and brown related to the optic densities (at 420nm) of 0.92, 1.5 and 1.93 respectively. The minimal moisture contents reached by means of MW and hot air drying are about 8 (during 5 min) and 5 % dry basis (during 165 min) respectively. On the other hand, the MW drying could be considered instantaneous but it involves a few scorched spots on pulp pieces what may be due to the non uniformity of the initial date pulp colour or to the inadequacy of the chosen power. In addition, the applied model strongly fit the experimental data for convective air drying (R 2 = 0.995; MRE = 6.71%) compared to MW drying (R 2 = 0.94; MRE = 18.4%)

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Section: Introductionmentioning

confidence: 99%

Drying and browning of date pulp during hot air and microwave drying.

Benamara¹,

Khireddine²,

Amellal³

et al. 2009

African Journal of Food, Agriculture, Nutrition and Development

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“…Several studies have shown the antioxidant activity of date (Benmeddour et al, 2013;Mansouri et al, 2005) and its technological aptitude for the manufacture of different products such as syrup, vinegar, etc. (Belguedj et al, 2015;Benamara et al, 2008). Date fruit has higher sensory quality which is due to its wonderful flavour.…”

Section: Introductionmentioning

confidence: 99%

Aroma characterization of ripe date fruits (Phoenix dactylifera L.) from Algeria

Mezroua¹,

Agli²,

Flamini³

et al. 2017

Afr. J. Biotechnol.

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The headspace of eight Algerian date varieties with low market value were analyzed for their aroma compounds using solid phase micro extraction and gas chromatography combined with mass spectrometry. In this study, 61 identified compounds were categorized in various chemical classes on the basis of their functional groups, alcohols, esters, aldehydes, terpenoids, ketones, hydrocarbons, and ethers. Twenty specific volatiles were found to be representative of a single variety and four shared molecules were exclusively observed in all the studied dates. Some dates such as Bent Qbala, Litima, and Timjouhart were statistically different from the other varieties which presented on the contrary a significant similarity between them. In the present study, forty eight new volatile compounds were identified which could be useful for the characterization of the Algerian dates.

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