Conservation of Deglet Nour variety dates in syrup form and study of their quality

Abstract

Deglet Nour date syrup is gaining popularity due to its unique flavor and potential health benefits. Assessing its quality is crucial for both consumers and producers, as it directly influences its market value and health reputation. Objective. To evaluate the nutritional value, sensory quality, and antioxidant potential of Deglet Nour dates in syrup form. Materials and methods. The biological material was collected in Biskra, Algeria, in December 2019, during the maturation period of the plant material. To determine the various components of biological substances, quantitative analysis through color reactions was employed to measure total sugars, reducing sugars, non-reducing sugars, proteins, polyphenols, and flavonoids. The amounts of lipids and ash were recorded, and an atomic absorption spectrophotometer was applied to assess the variety of minerals. Testing for antioxidant activity was conducted through antiradical experiments. Furthermore, sensory evaluation included 45 individuals who assessed this syrup against others, concentrating on clarity, sweetness, and general flavor preference. Results. The chemical composition analysis revealed an average total sugar content (52 %), a moderate amount of protein (1.6 %), and low-fat content (0.09 %). The energy content was 215.6 kcal/100 g. The mineral analysis showed that the syrup is rich in essential minerals, particularly calcium, sodium, and magnesium. Flavonoids were identified as the predominant antioxidants, with anti-free radical activity e stimated at 27.62 %. The sensory evaluation compared Deglet Nour syrup to Ghers and Degla-Beida varieties. The classification test showed that Deglet Nour syrup was perceived as the clearest. While it did not differ significantly in sweetness from Degla-Beida, it was preferred by tasters for its more pleasant taste. Conclusions. Dates of the Deglet Nour variety, which are highly sensitive to deterioration, yield after processing a natural syrup with the desired nutritional, therapeutic, and sensory properties.