PROCESSING OF DATE HONEY | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 4, Issue 3, March 2013, Page 51-64 PDF (745.18 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2013.71310 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. B. Doma; S. M. M. EL-Shahawy; S. A. H. Grawish | ||||
| Dept. of food Industries, Fac. of Agric., Mans. Univ., Egypt | ||||
| Abstract | ||||
| Taking into consideration the high annual production rates of dates in Egypt and in a trial to magnify the economical value of its second degree this work was designed to study the availability of processing two dates varieties namely egyptian Siwy dates and Iraqi Zahdy dates for the production of quality Date honey with out adding any additives or preservatives and use this honey in manufacturing biscuits by replacing sugars by Date honey (Dibs). Two extraction methods were applied. In the first method (І), the extraction was done by adding hot water (80 – 90°C), to date flesh at W/D ratio 1.5:1 (w/w) respectively, followed by extraction, guise filtration and concentration, while in the second extraction method, hot water ( 70 °C) was added to date flesh at ratio of 3:1 respectively followed by extraction and concentration process. The syrup obtained in each method was packed and evaluated for its physical and chemical characteristic and compared with the local market syrup. The obtained data revealed that moisture, total sugars, crude proteins, fat and ash content of Siwy and Zahdy date syrup were as follow: 28.00-29.00 %, 69-68%, 1.2-1.4%, 0.5-0.4%and 1.3-1.2%, respectively for the syrup extracted by the first method. The same criteria but for the second extraction method of Siwy and Zahdy date syrup were as follows: 25.00-24.80%, 72.00-72.20%, 1.2-1.4%, 0.50-0.40%, and 1.30-1.20% respectively. The results of this study showed that filtration of date juice after extraction lead to improving date syrup color; this is due to removing the non soluble solids also the results showed that date syrup crop output was increased at 3:1 W/D ratio. Biscuits made using Siwy date syrup by replacing sugar by it at ratios of 10%, 20% and 30% compared with control (100% sugar), showed that sample manufactured by (70% sugar + 30% Siwy date syrup) recorded the highest total score and over acceptability value. It also recorded the highest appearance, shrinkage, taste and odor, while the control was the best value of crispiness only. | ||||
| Keywords | ||||
| Date syrup; Dibs; semi dry dates; Siwy and Zahdy date syrup; composition; Preparation; organoleptic evaluation | ||||
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