EVALUATION OF DIBIS SYRUP PRODUCED BY VARIOUS METHODS PRODUCTION | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 31, Issue 11, November 2006, Page 7179-7188 PDF (3.19 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2006.236874 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Saher Aز Arafa,; Amany A. Salem; Y. S. Al-Attawy | ||||
| Food and Technology Research lnst., Agriculture Research Centre, Giza | ||||
| Abstract | ||||
| Dibis syrup was produced from two kinds of fresh dates (Amahat and St dates) by cold and hot extraction methods Another product was obtained by replacmg the mollasses in the local product called "Mifattaka" by date syrup "Dibis". Sugar components were identified by HPLC and the organoleptic scores were recorded for the prepared syrups. The results show that the yield of dibis syrup from siwi dates was more than that of Amahat dates. The syrup produced by cold extraction had higher levels of proteins, carbohydrates and energy compared With that obtained by the hot extraction. Glucose levels in all samples were higher than that of fructose On the contrary, the samples contained lowest levels of sucrose compared with control sample, The organoleptic characteristic scores of dibis produced by cold extraction were higher than those obtained by hot extraction method. Mifattaka purchased from the local market had higher taste score compared with mifattaka containing dibis or mallassess. | ||||
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