Technological Valorization of Algerian Dates Downgraded from <i>Deglet Nour</i> Variety to Semi-Candied Dates in Dates Syrup

Abstract

The objective of this study is the valorization of downgraded dates from a high Algerian date variety Deglet Nour , locally called “ h’chef ”. The work starts with the implementation of a food formulation of semi-candied dat es in syrup extracted from dates. This formulation was based on dehydration-impregnation by immersion (D.I.I.). The downgraded dates were cleaned, cut, blanched, and then immersed in date syrups with increasing differential concentrations in Brix degrees: 65 ° , 70 ° and 75 ° . The chosen date/syrup immersion ratio is 1:2 (w/w). The obtained semi-candied dates were the subject of physicochemical and sensory analyses. The characterization of the downgraded dates before immersion showed high sugar content with a rate 52.67 g% g of dry matter and low water content (14%) which favors their use in semi-candied products. The physico-chemical analyses results of the three semi-candied dates products show an increase in their final sugar content, i.e. from 53.55% to 60.78% and in ashes between 1 . 76 p.cent and 1 . 94 p.cent. On the other hand, sensory analysis results confirm that the semi-candied dates with a syrup of 75 ° Brix present the most appreciated and preferable organoleptic characteristics than the other variables. Finally, following appertisation, the stability test reveal s good microbiological quality (100 ° C for 20 minutes) of the three (3) semi-candied formulations of dates. Thus, the valorization of the “ h’chef ” as sorting gap Deglet Nour date allowed its transformation into semi-candied dates, stable, appreciable on the organoleptic side. This new formulation could constitute a value-added product if eventually manufactured on an industrial scale, mainly in southern Algeria.