The Effect of Extraction Method, Bleaching and Clarification Processes on Quality Second Grade Siwi Date Dibs

Hanafy A. Hashem; Hasan H. Abd El-Daym; Gamal A. A. El-Sharnouby; Salwa M. A. Farghal; Hossameldin A. Badr

doi:doi:10.11648/j.ajasr.20170306.13

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The Effect of Extraction Method, Bleaching and Clarification Processes on Quality Second Grade Siwi Date Dibs

Hanafy A. Hashem, Hasan H. Abd El-Daym, Gamal A. A. El-Sharnouby, Salwa M. A. Farghal, Hossameldin A. Badr

Published in American Journal of Applied Scientific Research (Volume 3, Issue 6)

Received: 7 March 2017 Accepted: 29 March 2017 Published: 30 November 2017

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Abstract

Second grade Siwi date palm fruits in Baharia Oasis were used forproduction of high quality date syrup (Dibs). Physical and chemical characteristics of Siwi date fruits (second grade) as well as quality parameters of Siwi date extract as affected by bleaching and clarification treatments were investigated. Also, quality parameters of the obtained dibs by different methods and treatments were examined. Physical and chemical characteristics of Siwi date illustrated that, fruit weight, flesh/pit ratio, fruit length, fruit diameter, T.S.S, total and reducing sugars, crude protein, ash, soluble pectin and tannins were 10.0g, 6.40, 3.46 cm, 2.22 cm, 81.40%, 91.41%, 86.78%, 2.76%, 0.83%, 1.55% and 0.27%, respectively. Granular activated charcoal (G.A.C) is more effective bleaching treatment than powder activated charcoal (P.A.C), Also, liming phosphatation is more effective clarification treatment than centrifugation with filtration. Quality dibs results indicated that, the highest values of T.S.S, total and reducing sugars and date syrup yield were recorded for the dibs samples extracted at 75°C and 96°C and concentrated under vacuum while the lowest values were recorded for commercial sample(except yield), also, clarification processed sample recorded the lowest browning index, ash and pectin contents, while the highest values of these parameter were recorded for commercial sample. Sensory quality parameters demonstrated that, the highest taste and flavor scores were recorded for the extracted sample at 96°C with bleaching by GAC then concentrated under vacuum while the extracted sample by blender at room temperature (with or without clarification treatment) had the highest color scores. In relation to microbial quality, results showed that, microwave extraction followed by concentration at 100% power level recorded the highest microbial quality (the lowest counts of bacteria, yeast and mould, and coliform group) followed by sample extracted at 96°C and then concentrated under vacuum.

Published in	American Journal of Applied Scientific Research (Volume 3, Issue 6)
DOI	10.11648/j.ajasr.20170306.13
Page(s)	87-93
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Date Palm & Syrup (Dibs), Quality Parameters, Methods and Treatments, Date Extraction, Bleaching and Clarification, Physical and Chemical Characteristics, Sensory Evaluation of Dibs

References

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[17]	Oxoid. (1990). The oxoid manual of culture. Media and Other Laboratory Services. Fourth edition.
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[20]	Selim, K.; M. AbdEl-Bary and O. Ismaael, (2012). Effect of irradiation and heat treatments on the quality characteristics of Siwi date fruit (Phoenx dactylifera L.). AgroLife Scientific Journal - Volume 1, CD-ROM ISSN 2285-5726; ISSN-L 2285-5718.
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Hanafy A. Hashem, Hasan H. Abd El-Daym, Gamal A. A. El-Sharnouby, Salwa M. A. Farghal, Hossameldin A. Badr. (2017). The Effect of Extraction Method, Bleaching and Clarification Processes on Quality Second Grade Siwi Date Dibs. American Journal of Applied Scientific Research, 3(6), 87-93. https://doi.org/10.11648/j.ajasr.20170306.13

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Hanafy A. Hashem; Hasan H. Abd El-Daym; Gamal A. A. El-Sharnouby; Salwa M. A. Farghal; Hossameldin A. Badr. The Effect of Extraction Method, Bleaching and Clarification Processes on Quality Second Grade Siwi Date Dibs. Am. J. Appl. Sci. Res. 2017, 3(6), 87-93. doi: 10.11648/j.ajasr.20170306.13

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Hanafy A. Hashem, Hasan H. Abd El-Daym, Gamal A. A. El-Sharnouby, Salwa M. A. Farghal, Hossameldin A. Badr. The Effect of Extraction Method, Bleaching and Clarification Processes on Quality Second Grade Siwi Date Dibs. Am J Appl Sci Res. 2017;3(6):87-93. doi: 10.11648/j.ajasr.20170306.13

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@article{10.11648/j.ajasr.20170306.13,
  author = {Hanafy A. Hashem and Hasan H. Abd El-Daym and Gamal A. A. El-Sharnouby and Salwa M. A. Farghal and Hossameldin A. Badr},
  title = {The Effect of Extraction Method, Bleaching and Clarification Processes on Quality Second Grade Siwi Date Dibs},
  journal = {American Journal of Applied Scientific Research},
  volume = {3},
  number = {6},
  pages = {87-93},
  doi = {10.11648/j.ajasr.20170306.13},
  url = {https://doi.org/10.11648/j.ajasr.20170306.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajasr.20170306.13},
  abstract = {Second grade Siwi date palm fruits in Baharia Oasis were used forproduction of high quality date syrup (Dibs). Physical and chemical characteristics of Siwi date fruits (second grade) as well as quality parameters of Siwi date extract as affected by bleaching and clarification treatments were investigated. Also, quality parameters of the obtained dibs by different methods and treatments were examined. Physical and chemical characteristics of Siwi date illustrated that, fruit weight, flesh/pit ratio, fruit length, fruit diameter, T.S.S, total and reducing sugars, crude protein, ash, soluble pectin and tannins were 10.0g, 6.40, 3.46 cm, 2.22 cm, 81.40%, 91.41%, 86.78%, 2.76%, 0.83%, 1.55% and 0.27%, respectively. Granular activated charcoal (G.A.C) is more effective bleaching treatment than powder activated charcoal (P.A.C), Also, liming phosphatation is more effective clarification treatment than centrifugation with filtration. Quality dibs results indicated that, the highest values of T.S.S, total and reducing sugars and date syrup yield were recorded for the dibs samples extracted at 75°C and 96°C and concentrated under vacuum while the lowest values were recorded for commercial sample(except yield), also, clarification processed sample recorded the lowest browning index, ash and pectin contents, while the highest values of these parameter were recorded for commercial sample. Sensory quality parameters demonstrated that, the highest taste and flavor scores were recorded for the extracted sample at 96°C with bleaching by GAC then concentrated under vacuum while the extracted sample by blender at room temperature (with or without clarification treatment) had the highest color scores. In relation to microbial quality, results showed that, microwave extraction followed by concentration at 100% power level recorded the highest microbial quality (the lowest counts of bacteria, yeast and mould, and coliform group) followed by sample extracted at 96°C and then concentrated under vacuum.},
 year = {2017}
}

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TY - JOUR
T1 - The Effect of Extraction Method, Bleaching and Clarification Processes on Quality Second Grade Siwi Date Dibs
AU - Hanafy A. Hashem
AU - Hasan H. Abd El-Daym
AU - Gamal A. A. El-Sharnouby
AU - Salwa M. A. Farghal
AU - Hossameldin A. Badr
Y1 - 2017/11/30
PY - 2017
N1 - https://doi.org/10.11648/j.ajasr.20170306.13
DO - 10.11648/j.ajasr.20170306.13
T2 - American Journal of Applied Scientific Research
JF - American Journal of Applied Scientific Research
JO - American Journal of Applied Scientific Research
SP - 87
EP - 93
PB - Science Publishing Group
SN - 2471-9730
UR - https://doi.org/10.11648/j.ajasr.20170306.13
AB - Second grade Siwi date palm fruits in Baharia Oasis were used forproduction of high quality date syrup (Dibs). Physical and chemical characteristics of Siwi date fruits (second grade) as well as quality parameters of Siwi date extract as affected by bleaching and clarification treatments were investigated. Also, quality parameters of the obtained dibs by different methods and treatments were examined. Physical and chemical characteristics of Siwi date illustrated that, fruit weight, flesh/pit ratio, fruit length, fruit diameter, T.S.S, total and reducing sugars, crude protein, ash, soluble pectin and tannins were 10.0g, 6.40, 3.46 cm, 2.22 cm, 81.40%, 91.41%, 86.78%, 2.76%, 0.83%, 1.55% and 0.27%, respectively. Granular activated charcoal (G.A.C) is more effective bleaching treatment than powder activated charcoal (P.A.C), Also, liming phosphatation is more effective clarification treatment than centrifugation with filtration. Quality dibs results indicated that, the highest values of T.S.S, total and reducing sugars and date syrup yield were recorded for the dibs samples extracted at 75°C and 96°C and concentrated under vacuum while the lowest values were recorded for commercial sample(except yield), also, clarification processed sample recorded the lowest browning index, ash and pectin contents, while the highest values of these parameter were recorded for commercial sample. Sensory quality parameters demonstrated that, the highest taste and flavor scores were recorded for the extracted sample at 96°C with bleaching by GAC then concentrated under vacuum while the extracted sample by blender at room temperature (with or without clarification treatment) had the highest color scores. In relation to microbial quality, results showed that, microwave extraction followed by concentration at 100% power level recorded the highest microbial quality (the lowest counts of bacteria, yeast and mould, and coliform group) followed by sample extracted at 96°C and then concentrated under vacuum.
VL - 3
IS - 6
ER -

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Author Information

Hanafy A. Hashem

Food Science and Technol. Dept., Faculty of Agric., Al-AzharUniv., Cairo, Egypt
Hasan H. Abd El-Daym

Food Science and Technol. Dept., Faculty of Agric., Al-AzharUniv., Cairo, Egypt
Gamal A. A. El-Sharnouby

Food Science and Technol. Dept., Faculty of Agric., Al-AzharUniv., Cairo, Egypt
Salwa M. A. Farghal

Food Science, Agric-industrialization Unit, Plant Production Department, Desert Research Center, Cairo, Egypt
Hossameldin A. Badr

Food Science, Agric-industrialization Unit, Plant Production Department, Desert Research Center, Cairo, Egypt

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APA Style

Hanafy A. Hashem, Hasan H. Abd El-Daym, Gamal A. A. El-Sharnouby, Salwa M. A. Farghal, Hossameldin A. Badr. (2017). The Effect of Extraction Method, Bleaching and Clarification Processes on Quality Second Grade Siwi Date Dibs. American Journal of Applied Scientific Research, 3(6), 87-93. https://doi.org/10.11648/j.ajasr.20170306.13

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Hanafy A. Hashem; Hasan H. Abd El-Daym; Gamal A. A. El-Sharnouby; Salwa M. A. Farghal; Hossameldin A. Badr. The Effect of Extraction Method, Bleaching and Clarification Processes on Quality Second Grade Siwi Date Dibs. Am. J. Appl. Sci. Res. 2017, 3(6), 87-93. doi: 10.11648/j.ajasr.20170306.13

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Hanafy A. Hashem, Hasan H. Abd El-Daym, Gamal A. A. El-Sharnouby, Salwa M. A. Farghal, Hossameldin A. Badr. The Effect of Extraction Method, Bleaching and Clarification Processes on Quality Second Grade Siwi Date Dibs. Am J Appl Sci Res. 2017;3(6):87-93. doi: 10.11648/j.ajasr.20170306.13

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@article{10.11648/j.ajasr.20170306.13,
  author = {Hanafy A. Hashem and Hasan H. Abd El-Daym and Gamal A. A. El-Sharnouby and Salwa M. A. Farghal and Hossameldin A. Badr},
  title = {The Effect of Extraction Method, Bleaching and Clarification Processes on Quality Second Grade Siwi Date Dibs},
  journal = {American Journal of Applied Scientific Research},
  volume = {3},
  number = {6},
  pages = {87-93},
  doi = {10.11648/j.ajasr.20170306.13},
  url = {https://doi.org/10.11648/j.ajasr.20170306.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajasr.20170306.13},
  abstract = {Second grade Siwi date palm fruits in Baharia Oasis were used forproduction of high quality date syrup (Dibs). Physical and chemical characteristics of Siwi date fruits (second grade) as well as quality parameters of Siwi date extract as affected by bleaching and clarification treatments were investigated. Also, quality parameters of the obtained dibs by different methods and treatments were examined. Physical and chemical characteristics of Siwi date illustrated that, fruit weight, flesh/pit ratio, fruit length, fruit diameter, T.S.S, total and reducing sugars, crude protein, ash, soluble pectin and tannins were 10.0g, 6.40, 3.46 cm, 2.22 cm, 81.40%, 91.41%, 86.78%, 2.76%, 0.83%, 1.55% and 0.27%, respectively. Granular activated charcoal (G.A.C) is more effective bleaching treatment than powder activated charcoal (P.A.C), Also, liming phosphatation is more effective clarification treatment than centrifugation with filtration. Quality dibs results indicated that, the highest values of T.S.S, total and reducing sugars and date syrup yield were recorded for the dibs samples extracted at 75°C and 96°C and concentrated under vacuum while the lowest values were recorded for commercial sample(except yield), also, clarification processed sample recorded the lowest browning index, ash and pectin contents, while the highest values of these parameter were recorded for commercial sample. Sensory quality parameters demonstrated that, the highest taste and flavor scores were recorded for the extracted sample at 96°C with bleaching by GAC then concentrated under vacuum while the extracted sample by blender at room temperature (with or without clarification treatment) had the highest color scores. In relation to microbial quality, results showed that, microwave extraction followed by concentration at 100% power level recorded the highest microbial quality (the lowest counts of bacteria, yeast and mould, and coliform group) followed by sample extracted at 96°C and then concentrated under vacuum.},
 year = {2017}
}

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