Effects of Extraction and Evaporation Methods on Physico-Chemical, Functional, and Nutritional Properties of Syrups from Barhi Dates (Phoenix dactylifera L.).

ABSTRACT: Date fruits (Phoenix dactylifera L.) are rich in sugar and also contain a substantial amount of phenolic compounds. Therefore, date fruits can be used to produce an alternative sweetener, having lower glycemic index than sucrose. This study investigated the effects of extraction and evaporation methods on various properties of the syrups prepared from Barhi dates. Extraction of date juice with the aid of pectinase or cellulase significantly enhanced the production yield, total phenolic content, and antioxidant activities determined by Ferric Reducing Antioxidant Power and Oxygen Radical Absorbance Capacity assays. Syrups prepared without enzyme application had about 6-7 times higher apparent viscosity than those prepared from the enzyme-assisted extracted juices. Vacuum evaporation

SUBMITTER: Julai K 

PROVIDER: S-EPMC10048268 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature