The Effects of Different Methods of Date Syrup Purification on the Physicochemical Properties of Produced Date Syrup Powder
Subject Areas : food microbiologys. Shafiee 1 , A. Sharifan 2 , M. Hojjatoleslami 3
1 - M. Sc of the Department of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Assistant Professor of the Department of Food Science and Technology, Tehran Science and Research Branch,
Islamic Azad University, Tehran, Iran.
3 - Assistant Professor of the Department of Food Science and Technology, Faculty of Agriculture, Shahrekord
Branch, Islamic Azad University, Shahrekord, Iran.
Keywords: Alkaline Purification, bentonite, Date Syrup Powder, Date Syrup, Gelatin,
Abstract :
Date syrup powder is a new product which can be used as sugar substitute. First, the date syrupwas spread out on a foil and placed in the oven at 60°C for 24 hours. Date syrup was separated from the foil andgrinded. 2% agar and 2% starch were added and syrup with agar and starch that was in a lumpy shape werecrushed and spread on the foil and placed at 60°C for 24 hours. Powdered granules, agar and starch were grindedfor the second time, and spread out on the foil and placed at 60°C for 4 hours. Finally, granules were milled oncemore, and the color, moisture, sugar content, solubility and turbidity of the powder solution were measured.Statistical results were assessed by the use of SPSS19 Software and Paired samples test. Color strength, moistureand turbidity of purified powder solution with gelatin and Bentonite were evaluated. Solubility and fructosecontent were higher for the purified powder using alkaline method. Purified syrup using alkaline method issuperior due to the fact that amino acids, pectin and colloids compounds are eliminated. As the result the color ofthe powder was more clear, moisture and turbidity were lower with higher solubility.