J. Agr. Sci. Tech. (2016) Vol.

18: 657-668

Some Physicochemical Properties of Date Syrup, Concentrate,

and Liquid Sugar in Comparison with Sucrose Solutions

A. Farahnaky1, 2∗, M. Mardani2, Gh. Mesbahi1, M. Majzoobi1, and M. T. Golmakani1

ABSTRACT

The date fruit is of high nutritional value and its chemical composition is unique in
providing energy, minerals, and vitamins for human. Date syrup, date concentrate and
liquid date sugar are among semi-finished liquid products produced from low quality
dates at industrial scale. In this research, some physicochemical properties of date syrup,
concentrate, and liquid sugar in comparison with sucrose solutions were studied and the
possibility of replacing sucrose with date liquid products was investigated. The results
showed that the main chemical component of all three date products was simple sugars of
fructose and glucose. Ash and protein contents of date liquid sugar were much lower than
date syrup. pH values of date liquid products were also significantly different.
Concentration of total phenolic and flavonoid compounds in date syrup was much greater
than date liquid sugar. Overall, processing of date syrup to date liquid sugar reduced its
nutritional quality while improving technological properties. It can be concluded that in
choosing date liquid products as raw materials in food formulation, for the products that
brown color of date liquid products does not affect the appearance of the final products,
usage of date syrup or date concentrate is proposed. However, in other foods where
brownish color of date syrup or date concentrate deteriorates sensory attributes of the
final products, date liquid sugar is suggested. Date liquid products are also good
candidates for high sugar products with sugar crystallization problem.

Keywords: Fructose, Glucose, Nutritional quality, Replacing sucrose.

INTRODUCTION Date flesh is rich in sugars, mainly

fructose and glucose, but is found to be low
Large quantities of date fruits in the desert in fat and protein (Al-Farsi and Lee, 2008).
regions of Southwest Asia, North Africa, Most of date sugar is in the form of simple
USA, and worldwide are produced by date sugars that the human body can easily
palm (Phoenix dactylifera L) as high-value absorb (Ahmed and Ahmed, 1995). Date is a
products. There are more than 2,000 good source of many minerals such as
different types of dates and, depending on potassium, phosphorous, magnesium,
growing condition and date type, dates fruits sodium, iron, and calcium (Joseph et al.,
vary in size, shape, and weight. Total world 1999; Dillard and German, 2000; Prior and
production has been reported to be about 6.4 Cao, 2000; Wargovich, 2000). Date fruit
million tons in 2007 and date fruit is an also contains high amounts of antioxidants,
important product in economy of date which are well known to have fundamental
growing countries. roles in the prevention of cancers (Dragsted
et al., 1993), cardiovascular disease (Renaud

_____________________________________________________________________________
1
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Islamic
Republic of Iran.
2
School of Biomedical Sciences, Graham Center for Agricultural Innovation and Functional Grains Center,
Charles Sturt University, Wagga Wagga, New South Wales, Australia.
∗
Corresponding author; e-mail: farahnak@shirazu.ac.ir

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 ____________________________________________________________________ Farahnaky et al.

and De Lorgeril, 1992; Fuhrman et al., characteristics of date syrup, date

1995), neurodegenerative diseases, such as concentrate, and date liquid sugar with
Parkinson and Alzheimer diseases (Okuda et sucrose solutions.
al., 1992).
Due to biological and physical
MATERIALS AND METHODS
characteristics of different types of date
fruits, large quantities of the produced dates
do not meet the minimum quality attributes Date syrup, date concentrate, and date
for direct use. Fruit size, physical defects, or liquid sugar were produced at an industrial
damages during harvesting and processing scale production line (Minoo Date Factory,
are among the main reasons for quality Shiraz Grand Industrial Estate Zone, Shiraz,
deteriorations. Therefore, low and medium Iran). The processing chart and conditions
quality dates that are not directly consumed are shown in Figure 1. The low and medium
by human have been used as raw materials quality date fruit of Kebkaab variety was
in fermentation industry or animal feed for used for production of date syrup,
many years, and valued at low price. concentrate, and liquid sugar. Granular
In the recent years innovative date by- sucrose of minimum 99% purity was
products processing are being developed purchased from the local market and its
aiming at producing value added products of properties met Iran Standard specifications
higher quality and value. In this context, and used to prepare sucrose solutions. All
production of date by-products as chemicals used in this research were of
sweeteners (as substitutes of sucrose) with analytical grade and purchased from Merck
high nutritional quality of date is a prime (Darmstadt, Germany).
target. Different unit operations are being
used for processing of low price dates into Preparation of Solutions
new products and a number of final products
have been developed and marketed.
Nowadays, continuous production lines are At three different stages of industrial
operating to produce a wide number of date production process (Figure 1), date syrup,
products of commercial value including date concentrate, and liquid sugar were sampled,
syrup, date concentrate, and date liquid packed in polyethylene terephthalate, and
sugar. Date syrup has the following standard sealed. The samples were transferred to a
specifications: minimum Brix of 70°, pH cold room set at 4ºC and stored for further
value range of 4.2-6, maximum ash content experiments. The samples were then diluted
of 2%, and a minimum reducing sugars of to 12, 35, 65 and 72º Brix, using Pearson's
58% (INSO 5075, 2013). These three date Square. Sucrose solutions of 12, 35, 65 and
products can be used directly by the 72º Brix were also prepared and tested.
consumers or the food producing factories as
semi-finished products in producing Determination of Chemical
different foods such as cake, biscuit, and Composition
canned foods as sweeteners.
Physicochemical and nutritional properties
Chemical compositions of the samples
of these emerging products are of great
were determined according to the approved
importance to the consumers and food
methods of Association of Official
processors.
Analytical Chemists (AOAC, 1997).
The main aim of this study was to
Measurements included moisture content by
investigate the effects of processing stages
vacuum oven drying at 80ºC, ash by heating
on physicochemical properties of some
at 550ºC, and protein by micro-Kjeldahl
liquid by-products obtained from date fruit
method with nitrogen to protein factor of
processing and compare different

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Study of Date Syrup, Concentrate, and Liquid Sugar ______________________________

Figure 1. Large scale process chart of production of date syrup, date concentrate, and date liquid
sugar from date.

6.25. Soxhlet method with hexane was used with a glass-combined electrode (AOAC,
to determine the fat content and total 1997). Density was determined using 50 mL
carbohydrate was calculated by subtracting Pycnometers. To verify possible changes in
the total percent values of other their volume due to thermal expansion, each
measurements from 100. Total soluble solids Pycnometer was calibrated with distilled
(ºBrix) was determined (AOAC, 1997) with water at 25°C. Pycnometers were filled with
a refractometer (Carl Zeiss, Germany). samples and placed in a thermostatic bath
(±0.1°C) set at 25°C for equilibrium. The
Pycnometers were then quickly weighed
Determination of pH and Density
using a four digits Sartorius-GE412 balance
(Germany) according to Cepeda and
The pH value was measured with a pH- Villaran (1999).
meter (pH-meter Basic 20, Iran) supplied

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Measurement of Total Antioxidants water and kept at room temperature for 30

minutes. The absorbance of the reaction
The antioxidant activity was determined mixture was determined at 415 nm. A
using the DPPH method according to Brand- calibration curve of quercetin was prepared
Williams et al. (1995). Briefly, distinct by using distinct concentration in methanol,
dilutions of the extract were prepared for the and the total flavonoids content was
test. One mL of the DPPH solution was expressed as Quercetin Equivalent (mg QE
added to 2 mL of each sample and vortexed. 100 g-1 sample).
Solutions were stored in a dark and a dry
environment for 60 minutes. The decrease in Measurement of Sugars Content
the absorbance was determined at 517 nm,
using an array spectrophotometer in a 10 Sugars (glucose and fructose) were
mm quartz cuvette. Methanol was used to determined by AOAC (AOAC, 1990). An
zero the spectrophotometer. aliquot (2.5 g) of each sample was mixed
Antioxidant Activity = IC50 of with 100 mL of distilled water and the
TBHQ/IC50 of sample solution was homogenized. The mixture was
then centrifuged at 9,200 rpm for 10
Determination of Total Phenolic minutes. The supernatant was filtered
Content through a 0.45 mm membrane and 20 mL of
filtrate was injected to HPLC, with an
Total phenolic content of each sample was Agilent 1200 series, equipped with a
determined according to the Folin–Ciocalteu Refractive Index Detector (RID),
method (Lu et al., 2011). In a test tube, 200 Chemstation software (Agilent
µL samples, 750 µL Folin 10% were added Technologies), a quaternary pump, an online
and vortexed, after 10 minutes, 750 µL of vacuum degasser, an autosampler and a
aqueous sodium carbonate (2%) was added, thermostated column compartment, on an
and the mixture was vortexed and allowed to Agilent Zorbax Carbohydrate, 4.6×250 mm
stand at room temperature with exclusion of (FT), 5 µm (ID), column, at a flow-rate of
light, for 60 minutes. The absorbance was 0.8 mL min-1. Isocratic solvent of acetonitril:
read at 765 nm, using a MSE (Micro- deionized water (65:35 v/v) was used as
Structured-Electrode) diode array mobile phase and the detector temperature
spectrophotometer. The total phenol and the column temperature both were 30ºC.
concentration was calculated using the The injected sample volume was 20 µL and
calibration curve of Gallic acid as a total running time was 10 minutes (Caliskan
standard, and the results were expressed as and Polat, 2011).
mg of Gallic Acid Equivalents (mg GAE
100 g-1 sample). Measurement of Hydroxymethyl
Furfural (HMF)
Determination of Total Flavonoids
Content Hydroxymethyl furfural was analyzed by
HPLC method (Lo Coco et al., 1996). A
Aluminum chloride colorimetric method sample of 1 g was mixed with 5 mL of
was used for total flavonoids content distilled water. Then, 2 mL of Carrez 1 and
determination (Chen et al., 2011). Therefore, 2 solutions were added and diluted to 10 mL
500 µL of each sample (100 mg mL-1) in with deionized water. The mixture was then
methanol was separately mixed with 100 µL centrifuged at 5,000 rpm for 5 minutes to
of 10% aluminum chloride, 100 µL of 1M remove any fine debris present in the
potassium acetate and 2.8 mL of distilled sample. The supernatant was filtered

660
Study of Date Syrup, Concentrate, and Liquid Sugar ______________________________

through a 0.45 mm membrane and 20 µL of RESULTS AND DISCUSSION

the filtrate was injected to HPLC, with an
Agilent 1200 series, equipped with a Diode The objective of the research was to
Array Detector (DAD) and UV detector, investigate the potential of using date
Chemstation software (Agilent processing products in different food
Technologies), a quaternary pump an online products. Therefore, the three date products
vacuum degasser, an autosampler and a were diluted to different concentrations to
thermostated column compartment, on an cover a wide range of applications from
Agilent Zorbax Eclipse XDB-C18, 4.6×150 drinks to jams. The comparison was made
mm (FT), 5 µm (ID), column, at a flow-rate against sucrose solutions to determine the
of 1 mL min-1. Isocratic solvent of potentials of date processing products to
acetonitril: deionized water (15:85 v/v) was replace sucrose as the main sweetener in
used as mobile phase and total running time food industry.
was 5 minutes. The chromatograms were
plotted at 285 nm.
Chemical Composition of Date Syrup,
Concentrate, and Liquid Sugar
Measurement of Mineral Elements

Table 1 presents the chemical

The method described by AOAC (1997) compositions of date syrup, date
was used for minerals analysis (Ca, Zn, Cu, concentrate, and date liquid sugar. Moisture,
Fe, Mn and Mg). The mineral elements were ash, protein, and fat content of date syrup
determined by an atomic absorption were 24.07, 2.18, 1.43, and 0.005%,
spectrophotometer (Shimadzu, Model respectively. These results were in
AA670G). Sodium and potassium contents agreement with those reported by Al-Hooti
(Na and K) were determined by the flame et al. (2002) and El-Sharnouby et al. (2009)
photometer (Model 405 CORNING, for type and range of the chemical
England). compositions. Moisture, ash, protein, and fat
content of date liquid sugar were 27.17,
Statistical Analysis 0.02, 0.61, and 0.004%, respectively. There
was a significant difference between the
The results are given as means±standard protein content of date syrup and those of
deviation of at least three independent date concentrate and liquid sugar. The ash
determinations. One way Analysis Of contents of date syrup and concentrate were
Variance (ANOVA) was used to compare more than 2% while this value for date
the means and then the means were liquid sugar was 0.02%, which is due to
separated by Duncan’s multiple range test. purification process and removing of
All statistical analysis was performed at P< minerals and other insoluble compounds and
0.05 using the SPSS 17.0. impurities. The pH values of date syrup (the
Table 1. Chemical composition of date syrup, date concentrate and liquid date sugar at 72° Brix.a
Composition (%) Date syrup Date concentrate Date liquid sugar
Moisture 24.07 ± 0.72 b 24.45 ± 0.08 b 27.17 ± 0.00 a
Ash 2.18 ± 0.01 b 2.48 ± 0.03 a 0.02 ± 0.01 c
Protein 1.43 ± 0.20 a 0.89 ± 0.06 b 0.61 ± 0.02 b
Fat 0.005 ± 0.001 a 0.004 ± 0.001 a 0.004 ± 0.001 a
pH 4.24 ± 0.01 a 3.77 ± 0.02 b 3.31 ± 0.01 c
a
Values are mean±SD of three replicates. Different letters in each row show significant
difference. All statistical analysis was performed at P< 0.05.

661
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first product obtained in the processing line), minimum pH values recorded for all date
date concentrate (the second product), and products were 4.62 and 3.33, respectively,
date liquid sugar (the third product) were while these values were 7.88 and 7.38 for
4.24, 3.77, and 3.31, respectively. This sucrose solutions. This can have practical
finding was similar to the report of Brasil et implications in using date products instead
al. (1995) on pH variation of guava juice of sucrose, i.e. high percentages of date
during processing. They reported that with syrup, date concentrate or date liquid sugar
increasing enzyme treatment time and can reduce the final pH of food formulations
reducing viscosity, and increasing Brix, the in comparison with sucrose solutions. A
pH of guava juice decreased significantly. general trend of increasing pH with
Decrease of pH can be attributed to either decreasing Brix in all three date products
removal of dispersed or insoluble materials and sucrose solution was also observed. For
of amphoteric nature or structural changes of example, the pH of date liquid sugars with
some acidic compounds of date juice during Brix values of 12, 35, 65 and 72 were 4.06.
enzymatic and physical treatments. 3.53, 3.39 and 3.33, respectively. Higher
concentrations of date processing products
caused greater pH reduction, which is due to
pH and Density at Different
concentrations the fact date syrup, concentrate, and liquid
sugar all add compounds to water that are
able to reduce pH. These could come from
The pH values of solutions of date syrup, organic acids present in date fruit or
concentrate, liquid sugar, and sucrose produced during processing. This trend was
solutions with a wide range of Brix values also seen for sucrose solutions.
are presented in Table 2. Overall, the pH The density of date syrup, concentrate,
values of all date liquid products were liquid sugar, and sucrose solutions at a wide
significantly lower than their corresponding range of Brix values are compared in Table
sucrose solutions. The maximum and 3. Overall, little but significant differences
Table 2. pH of date syrup, concentrate and liquid sugar compared with sucrose solution of 12, 35, 65,
and 72° Brix (total soluble solids).a
12 35 65 72
Date syrup 4.62 ± 0.01 A,b 4.46 ± 0.01 B,b 4.28 ± 0.02 C,b 4.24 ± 0.01 C,b
Date concentrate 4.26 ± 0.02 A,c 4.08 ± 0.01 B,c 3.90 ± 0.02 C,c 3.80 ± 0.01 D,c
Date liquid sugar 4.06 ± 0.02 A,d 3.53 ± 0.01 B,d 3.39 ± 0.04 C,d 3.33 ± 0.04 C,d
Sucrose solution 7.88 ± 0.04 A,a 7.84 ± 0.02 A,a 7.46 ± 0.03 B,a 7.38 ± 0.03 C,a
a
Values are mean±SD of three replicates. Different capital letters show significant difference in
each row and different small letters show significant difference in each column between the
treatments. All statistical analysis was performed at P< 0.05.

Table 3. Density (g cm-3) of date syrup, date concentrate and date liquid sugar compared with
sucrose solution of 12, 35, 65 and 72° Brix at 25°C.a
12 35 65 72
Date syrup 1.045 ± 0.011D,a 1.150 ± 0.074C,a 1.317 ± 0.024B,a 1.351 ± 0.009A,a
Date concentrate 1.044 ± 0.021 D,b 1.150 ± 0.025 C,ab 1.315 ± 0.105B,b 1.342 ± 0.067A,ab
Date liquid sugar 1.043 ± 0.014C,c 1.149 ± 0.003B,b 1.309 ± 0.011A,d 1.309 ± 0.020A,c
Sucrose solution 1.042 ± 0.023C,d 1.147 ± 0.017B,c 1.311 ± 0.033A,c 1.324 ± 1.850A,bc
a
Values are mean±SD of three replicates. Different capital letters show significant difference in
each row and different small letters show significant difference in each column between the
treatments. All statistical analysis was performed at P< 0.05.

662
Study of Date Syrup, Concentrate, and Liquid Sugar ______________________________

were found between densities of date syrup, Total Phenolic and Flavonoid Contents
date concentrate, date liquid sugar and
sucrose solutions with same Brix values. For Total phenolic compounds level of date
example, density of syrup, concentrate, and syrup was almost 10 times greater than that
liquid sugar at Brix 45 were 1.150, 1.150, of date liquid sugar and values of 453.04,
1.149 and 1.147 g cm-3, respectively. The 173.78 and 48.36 (mg GAE/100g sample)
densities of sucrose solutions were closer to were recorded for date syrup, date
date liquid sugar among the three date concentrate, and date liquid sugar,
products. By decreasing soluble solids respectively (Table 4). The highest and the
(Brix) the density of all four samples lowest amounts of total flavonoid were
decreased significantly, for example the found for date syrup and liquid sugar,
density of date concentrate at Brix values of respectively. Total flavonoid compounds
12, 35, 65 and 72 were 1.044, 1.150, 1.315 were 11.93, 5.02 and 3.31 mg (QE/100g
and 1.342 g cm-3, respectively. This is in line sample) for date syrup, concentrate, and
with the report of Zuritz et al. (2005) on liquid sugar, respectively. In a previous
clear grape juice at different soluble solid study, date syrup was found to be a good
concentrations and temperatures. source of phenolic compounds ranging from
39.56 to 88.27 (mg catechin 100 g-1 of
Antioxidant Activity: DPPH Radical syrup) (Abbès et al., 2013). The difference
Scavenging Activity in the results could be duo to date variety
and possibe variations in determination
A lower IC50 indicates better radical method (Al-Farsi and Lee, 2008). These
scavenging. According to Table 4, findings show that processing unit
antioxidant activity (IC50 of BHT/IC50 of operations used from date syrup to date
sample) of date syrup is greater than date liquid sugar reduce or remove the natural
concentrate and date liquid sugar. This functional compounds of date syrup.
indicates the possible removal or destruction
of antioxidant compounds during Sugar Content
processing, enzyme treatment, and
clarification or filtration. This finding is in Chromatograms of sugar analysis of the
agreement with those reported by Abbès et samples are presented in Figure 2 and sugar
al. (2013). contents are given in Table 4. Glucose

Table 4. Antioxidant activity, total phenolic and flavonoid content, glucose and fructose and
hydroxymethyl furfural of date syrup, date concentrate and date liquid sugar.a
HMF Antioxidant Phenol Flavonoid Glucose Fructose
(µg kg-1) (IC50 (mg of GAE 100 (mg QE 100 (g 100 (g 100
TBHQ/IC50 g-1sample) g-1 sample) g-1 sample) g-1 sample)
Sample)
Date 456.11 0.18 ± 0.03A 453.04 ± 0.50A 11.93 ± 0.52A 27.75 25.16
Syrup
Date 639.24 0.05 ± 0.01B 173.78 ± 0.18B 5.02 ± 0.65B 26.43 23.19
concentrate
Date liquid 787.99 0.02 ± 0.00B 48.36 ± 0.20 C 3.31 ± 0.17C 33.55 27.09
sugar
Sucrose 0.16 - - - - -
solution
a
Values are mean±SD of three replicates. Different capital letters show significant difference in each
column. All statistical analysis was performed at P< 0.05.

663
 ____________________________________________________________________ Farahnaky et al.

nRIU(x104)
nRIU(x104) 7.393
7.415 10 B
A 7.794
10 7.823
8
8
6
6
4
4
2
2
5 6 7 8 9 10 min
5 6 7 8 9 10 min

nRIU(x104)
7.411 C
10 7.816

5 6 7 8 9 10 min

Figure 2. HPLC chromatograms of sugars: (A) Date syrup; (B) Date concentrate, and (C) Date
liquid sugar. The peaks at about 7.4 and 7.8 min are for glucose and fructose, respectively.

contents in date syrup, concentrate, and products. However, in sucrose production

liquid sugar were 26.20, 24.98 and 30.92 (g line, due to crystallization of sucrose
100 g-1 sample) and fructose contents in date molecules and a more complete purification
syrup, concentrate, and liquid sugar were and separation of reducing sugars and amino
23.76, 21.96, and 24.96 (g 100 g-1 sample), acids, browning reactions are not favored.
respectively. Reducing sugars are major The ability of sucrose to crystallize is of key
components of the studied date liquid importance in this regards (Fallico et al.,
products. These results are similar to Al- 2004). On the other hand, date syrup,
Farsi and Lee (2008) and Ahmed and concentrate, and liquid sugar are produced
Ramaswamy (2006). and stored in the form of liquid concentrates,
while sucrose is stored in its solid form.
Generally, chemical and physical reaction
Hydroxymethyl Furfural Content
rates of materials in liquid and rubbery states
are much greater than the crystal state
HydroxyMethyl Furfural chromatograms (Farahnaky et al., 2009). Although the color
(HMF) of date products are shown in Figure of date liquid sugar is lighter than date syrup
3 and the calculated HMF contents are and concentrate, HMF content of date liquid
presented in Table 4. The HMF content of sugar was greater than the other samples,
sucrose was close to zero and HMF of all and this might be due to its lower pH and/or
date liquids was much greater than sucrose. processing stages (Fallico et al., 2004;
This could be due to the presence of Khalil et al., 2010). HMF contents of date
reducing sugars, amino acids, and high processing products tested in this study were
temperature evaporation step of date liquid in the range of 456-788, but the HMF

664
Study of Date Syrup, Concentrate, and Liquid Sugar ______________________________

mAU
2.592 A 2.593 B
70
100
60
50 80
40 60
30
40
20
20
10
0 0
0 1 2 3 4 min 0 1 2 3 4 min

mAU mAU
2.592 C 10 D
120
8
100
6
80
4
60 2
40 0
20 -2 2.585
0 -4
0 1 2 3 4 min 0 1 2 3 4 min

Figure 3. A chromatogram of hydroxymethyl furfural by HPLC: (A) Date syrup, (B) Date
concentrate; (C) Date liquid sugar, and (D) Sucrose solution.

contents reported for different Romanian followed by potassium, calcium, and

honeys were in the range of 500-22,600 µg magnesium as the second.
kg-1 (Oroian, 2012). As observed, the concentration of all
minerals, except for magnesium and
manganese, decreased during the process of
Mineral Content
converting date syrup to date concentrate
and then date liquid sugar. Processing
The main elements of date products and filtered out these minerals. This may be
sucrose are presented in Table 5. Potassium regarded as a decline in the nutritional
concentration was the highest (this was in quality of date concentrate and date liquid
line with the report of El-Sharnouby et al., sugar. However, taking into account the
2009), followed in descending order by extra daily intake of sodium by many
magnesium, sodium, calcium, and iron. consumers, lower sodium levels of date
However, Al-Hooti et al. (2002) reported concentrate and, in particular, date liquid
sodium concentration to be the greatest
Table 5. Mineral contents (ppm) of date syrup, date concentrate and date liquid sugar and sucrose.
Date syrup Date concentrate Date liquid Sucrose
sugar solution
Sodium (Na) 900 720 18 78
Potassium (K) 12960 10080 18 36
Iron (Fe) 33.52 14.28 0.18 12.00
Calcium (Ca) 444.12 73.97 47.81 527.76
Copper (Cu) 0.091 0.001 0.008 0.006
Zinc (Zn) 2.92 2.68 0.55 0.41
Magnesium (Mg) 1020.00 1226.40 90.83 104.33
Manganese (Mn) 0.77 10.99 0.56 0.47

665
 ____________________________________________________________________ Farahnaky et al.

sugar could be positive in formulation of Shiraz Grand Industrial Estate Zone, Shiraz,
healthy foods. Iran. Cooperation of the productions staff of
Minoo Date Factory (Fars, Iran) is gratefully
acknowledged.
CONCLUSIONS

Three date liquid products were all REFERENCES

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Study of Date Syrup, Concentrate, and Liquid Sugar ______________________________

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‫ﺑﺮﺧﻲ وﻳﮋﮔﻲ ﻫﺎي ﻓﻴﺰﻳﻜﻮﺷﻴﻤﻴﺎﻳﻲ ﺷﻴﺮه‪ ،‬ﻛﻨﺴﺘﺎﻧﺘﺮه و ﻗﻨﺪ ﻣﺎﻳﻊ ﺧﺮﻣﺎ در ﻣﻘﺎﻳﺴﻪ ﺑﺎ‬
‫ﻣﺤﻠﻮل ﻫﺎي ﺷﻜﺮ‬

‫ع‪ .‬ﻓﺮﺣﻨﺎﻛﻲ‪ ،‬م‪ .‬ﻣﺮداﻧﻲ غ‪ .‬ﻣﺼﺒﺎﺣﻲ م‪ .‬ﻣﺠﺬوﺑﻲ و م‪ .‬ت‪ .‬ﮔﻞﻣﻜﺎﻧﻲ‬

‫ﭼﻜﻴﺪه‬

‫ﻣﻴﻮه ﺧﺮﻣﺎ داراي ارزش ﺗﻐﺬﻳﻪ اي ﺑﺎﻻﻳﻲ اﺳﺖ و ﺗﺮﻛﻴﺒﺎت ﺷﻴﻤﻴﺎﻳﻲ ﻣﻨﺤﺼﺮ ﺑﻔﺮدي را ﺑﺮاي ﺗﺎﻣﻴﻦ‬
‫اﻧﺮژي‪ ،‬ﻣﻮاد ﻣﻌﺪﻧﻲ و وﻳﺘﺎﻣﻴﻦ ﻫﺎي ﻣﻮرد ﻧﻴﺎز اﻧﺴﺎن دارد‪ .‬ﺷﻴﺮه‪ ،‬ﻛﻨﺴﺘﺎﻧﺘﺮه و ﻗﻨﺪ ﻣﺎﻳﻊ ﺧﺮﻣﺎ ﻓﺮاورده ﻫﺎي‬
‫ﻣﺎﻳﻊ ﻧﻴﻤﻪ آﻣﺎده ﻳﻲ ﻫﺴﺘﻨﺪ ﻛﻪ از ﻓﺮاوري ﺧﺮﻣﺎ ﻫﺎي داراي ﻛﻴﻔﻴﺖ ﭘﺎﻳﻴﻦ در ﻣﻘﻴﺎس ﺻﻨﻌﺘﻲ ﺗﻮﻟﻴﺪ ﻣﻲ‬
‫ﺷﻮﻧﺪ‪ .‬در اﻳﻦ ﺗﺤﻘﻴﻖ ﺑﺮﺧﻲ وﻳﮋﮔﻲ ﻫﺎي ﻓﻴﺰﻳﻜﻮﺷﻴﻤﺎﻳﻲ ﺷﻴﺮه‪ ،‬ﻛﻨﺴﺘﺎﻧﺘﺮه و ﻗﻨﺪ ﻣﺎﻳﻊ ﺧﺮﻣﺎ در ﻣﻘﺎﻳﺴﻪ ﺑﺎ‬
‫ﻣﺤﻠﻮل ﻫﺎي ﺷﻜﺮ ﻣﻄﺎﻟﻌﻪ و اﻣﻜﺎن ﺟﺎﻳﮕﺰﻳﻨﻲ ﺷﻜﺮ ﺑﺎ ﻓﺮاورده ﻫﺎي ﻣﺎﻳﻊ ﺧﺮﻣﺎ ﺑﺮرﺳﻲ ﮔﺮدﻳﺪ‪ .‬ﻧﺘﺎﻳﺞ ﻧﺸﺎن‬
‫داد ﻛﻪ ﺗﺮﻛﻴﺐ اﺻﻠﻲ ﻫﺮ ﺳﻪ ﻣﺤﺼﻮل ﺧﺮﻣﺎ را ﻗﻨﺪ ﻫﺎي ﺳﺎده ﻓﺮوﻛﺘﻮز و ﮔﻠﻮﻛﺰ ﺗﺸﻜﻴﻞ ﻣﻲ دﻫﻨﺪ‪.‬‬
‫ﺧﺎﻛﺴﺘﺮ و ﭘﺮوﺗﺌﻴﻦ ﻗﻨﺪ ﺷﻴﺮه ﺧﺮﻣﺎ ﺑﺴﻴﺎر ﭘﺎﻳﻴﻦ ﺗﺮ از ﻗﻨﺪ ﺷﻴﺮه ﺧﺮﻣﺎ ﺑﻮد‪ .‬ﻣﻘﺎدﻳﺮ‪ pH‬ﻓﺮاورده ﻫﺎي ﻣﺎﻳﻊ‬
‫ﺧﺮﻣﺎ اﺧﺘﻼف ﻣﻌﻨﻲ دار ﻧﺸﺎن دادﻧﺪ‪ .‬ﻏﻠﻈﺖ ﺗﺮﻛﻴﺒﺎت ﻓﻨﻠﻲ ﻛﻞ و ﻓﻼووﻧﻮﺋﻴﺪ ﺷﻴﺮه ﺧﺮﻣﺎ ﺑﻴﺸﺘﺮ از ﻗﻨﺪ ﺷﻴﺮه‬
‫ﺧﺮﻣﺎ ﺑﻮد‪ .‬ﺑﺎ ﻓﺮاوري ﺷﻴﺮه ﺧﺮﻣﺎ ﺑﻪ ﻗﻨﺪ ﺷﻴﺮه ﺧﺮﻣﺎ‪ ،‬ﻛﻴﻔﻴﺖ ﺗﻐﺬﻳﻪ اي ﻛﺎﻫﺶ و ﻛﻴﻔﻴﺖ ﺗﻜﻨﻮﻟﻮژﻳﻜﻲ ﺑﻬﺒﻮد‬
‫ﻳﺎﻓﺖ‪ .‬در اﻧﺘﺨﺎب ﻓﺮاورده ﻫﺎي ﻣﺎﻳﻊ ﺧﺮﻣﺎ ﺑﺮاي ﻓﺮﻣﻮﻻﺳﻴﻮن ﻣﻮاد ﻏﺬاﻳﻲ‪ ،‬ﺑﺮاي ﻣﺤﺼﻮﻻﺗﻲ ﻛﻪ رﻧﮓ ﻗﻬﻮه‬
‫اي ﻓﺮاورده ﻫﺎي ﻣﺎﻳﻊ ﺧﺮﻣﺎ ﺑﺮ ﻛﻴﻔﻴﺖ ﻇﺎﻫﺮي ﻏﺬاﻫﺎ اﺛﺮ ﻧﺎﻣﻄﻠﻮب ﻧﻤﻲ ﮔﺬارد‪ ،‬ﺷﻴﺮه ﺧﺮﻣﺎ و ﻛﻨﺴﺘﺎﻧﺘﺮه‬
‫ﺧﺮﻣﺎ ﭘﻴﺸﻨﻬﺎد ﻣﻲ ﮔﺮدد‪ .‬در ﺣﺎﻟﻲ ﻛﻪ در ﺳﺎﻳﺮ ﻣﻮاد ﻏﺬاﻳﻲ ﻛﻪ رﻧﮓ ﻗﻬﻮه اي ﺷﻴﺮه ﺧﺮﻣﺎ و ﻛﻨﺴﺘﺎﻧﺘﺮه ﺧﺮﻣﺎ‬
‫اﺛﺮات ﻧﺎﻣﻄﻠﻮب دارد‪ ،‬اﺳﺘﻔﺎده از ﻗﻨﺪ ﺷﻴﺮه ﺧﺮﻣﺎ ﻣﻨﺎﺳﺐ ﺗﺮ اﺳﺖ‪ .‬ﻫﻤﭽﻨﻴﻦ ﻓﺮاورده ﻫﺎي ﻣﺎﻳﻊ ﺧﺮﻣﺎ‪ ،‬ﺷﻴﺮﻳﻦ‬
‫ﻛﻨﻨﺪه ﻣﻨﺎﺳﺒﻲ ﺑﺮاي ﻣﻮاد ﻏﺬاﻳﻲ داراي ﻣﻴﺰان ﺑﺎﻻي ﻗﻨﺪ ﻛﻪ ﺑﺎ ﻣﺸﻜﻞ ﻛﺮﻳﺴﺘﺎﻟﻴﺰه ﺷﺪن ﻗﻨﺪ ﻣﻮاﺟﻪ ﻫﺴﺘﻨﺪ‬
‫ﻣﻲ ﺑﺎﺷﻨﺪ‪.‬‬

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