Abstract:
Mech-Degla, Degla-Beida and Frezza are the common (or dried) varieties
studied in this research. On average, their water and sugar contents are
of 15 and 80% dry basis (db), respectively. In this paper we report on
their technological abilities. The experimental study consist the following:
complementary vacuum (200 mbars) air-drying at 60°C, soaking in citrus
juices, double fermentation (alcoholic and acetic) and water-alcohol extract
preparation. The three previously quoted varieties show an interesting
drying ability since they water content has been reduced to 5-7% (db)
without apparent browning, which allows the possibility to produce first
fruit powder then tablets. In order to formulate biologic vinegar and
to optimize the traditional process as has traditionally applied in Algerian
Sahara, the dates have been submitted to the spontaneous double fermentation:
alcoholic and acetic. Using oxygenation during 4 h after 14 days of anaerobic
fermentation, the acetic acid content reaches a value above 7 g/100 mL
(in the Mech-Degla case). The swelling power (more than 50% in relation
to the initial fruit`s weight) of Mech-Degla dates immerged in citrus
juices as well as the brix degree variation in liquid phase (on average
25%) were also analyzed. Results indicate also the possibility to produce
the dates in their auto induced syrup. In addition, the water-alcohol
extract obtained reveals an antioxidant activity of about 52%.
Salem Benamara, Hassina Gougam, Hayet Amellal, Amrane Djouab, Adiba Benahmed and Yassine Noui, 2008. Some Technologic Proprieties of Common Date (Phoenix dactylifera L.) Fruits. American Journal of Food Technology, 3: 79-88.
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