| Titre : | Study of some physicochemical and microbiological characteristics of date syrup | | Type de document : | document multimédia | | Auteurs : | Aissa Sadki, Auteur ; Miyada Zaamoum, Directeur de thèse ; Aicha Houicher, Directeur de thèse | | Editeur : | Laghouat : Université Amar Telidji - Département d'agronomie | | Année de publication : | 2025 | | Importance : | 49 p. | | Accompagnement : | 1 disque optique numérique (CD-ROM) | | Note générale : | Option : Agrifood and quality control | | Langues : | Anglais | | Mots-clés : | Date palm Date syrup Valorization Physicochemical properties Microbiological quality Storage | | Résumé : | Algeria ranks among the world's top date-producing countries, yielding a significant quantity of various date types (both high and low quality), which necessitates diverse processing into derived products for marketing. This study aimed to valorize low-quality dates (Garbai and Gebouri varieties) by converting them into date syrup and evaluating their physicochemical and microbiological properties compared to semi-industrial syrups available on the local market, in addition to studying the effect of two-year storage at 4°C on product quality.
The syrup was produced using the common traditional method (washing, soaking, mechanical extraction, and concentration by boiling). The samples were then analyzed, measuring total soluble solids (°Brix), moisture content, pH, total acidity, electrical conductivity, along with microbiological enumeration of total mesophilic aerobic flora, yeasts and molds, and total and fecal coliforms.
The results showed statistically significant differences (p < 0.0001) between the samples in all physicochemical properties studied. °Brix values ranged from 64% to 75%, moisture from 21.07% to 35.06%, and pH from 4.34 to 4.92. The traditional samples also recorded higher values in electrical conductivity compared to their semi-industrial counterparts. Microbiologically, most samples complied with Algerian standard specifications, with low counts of aerobic bacteria in two samples and slight contamination by yeasts and molds in two other samples.
Regarding the effect of storage, a slight decrease in moisture content, electrical conductivity, and pH was observed in the stored syrup, while the °Brix value increased slightly, indicating product concentration over time.
This study demonstrated that producing date syrup from low-quality varieties represents a practical and economical solution for their valorization and the reduction of agricultural waste. | | note de thèses : | Mémoire de master en sciences agronomiques |
Study of some physicochemical and microbiological characteristics of date syrup [document multimédia] / Aissa Sadki, Auteur ; Miyada Zaamoum, Directeur de thèse ; Aicha Houicher, Directeur de thèse . - Laghouat : Université Amar Telidji - Département d'agronomie, 2025 . - 49 p. + 1 disque optique numérique (CD-ROM). Option : Agrifood and quality control Langues : Anglais | Mots-clés : | Date palm Date syrup Valorization Physicochemical properties Microbiological quality Storage | | Résumé : | Algeria ranks among the world's top date-producing countries, yielding a significant quantity of various date types (both high and low quality), which necessitates diverse processing into derived products for marketing. This study aimed to valorize low-quality dates (Garbai and Gebouri varieties) by converting them into date syrup and evaluating their physicochemical and microbiological properties compared to semi-industrial syrups available on the local market, in addition to studying the effect of two-year storage at 4°C on product quality.
The syrup was produced using the common traditional method (washing, soaking, mechanical extraction, and concentration by boiling). The samples were then analyzed, measuring total soluble solids (°Brix), moisture content, pH, total acidity, electrical conductivity, along with microbiological enumeration of total mesophilic aerobic flora, yeasts and molds, and total and fecal coliforms.
The results showed statistically significant differences (p < 0.0001) between the samples in all physicochemical properties studied. °Brix values ranged from 64% to 75%, moisture from 21.07% to 35.06%, and pH from 4.34 to 4.92. The traditional samples also recorded higher values in electrical conductivity compared to their semi-industrial counterparts. Microbiologically, most samples complied with Algerian standard specifications, with low counts of aerobic bacteria in two samples and slight contamination by yeasts and molds in two other samples.
Regarding the effect of storage, a slight decrease in moisture content, electrical conductivity, and pH was observed in the stored syrup, while the °Brix value increased slightly, indicating product concentration over time.
This study demonstrated that producing date syrup from low-quality varieties represents a practical and economical solution for their valorization and the reduction of agricultural waste. | | note de thèses : | Mémoire de master en sciences agronomiques |
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