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Information Journal Paper

Title

THE EFFECTS OF DIFFERENT METHODS OF DATE SYRUP PURIFICATION ON THE PHYSICOCHEMICAL PROPERTIES OF PRODUCED DATE SYRUP POWDER

Pages

  55-60

Abstract

 Date syrup powder is a new product which can be used as sugar substitute. First, the DATE SYRUP was spread out on a foil and placed in the oven at 60oC for 24 hours. DATE SYRUP was separated from the foil and grinded. 2% agar and 2% starch were added and syrup with agar and starch that was in a lumpy shape were crushed and spread on the foil and placed at 60°C for 24 hours. Powdered granules, agar and starch were grinded for the second time, and spread out on the foil and placed at 60oC for 4 hours. Finally, granules were milled once more, and the color, moisture, sugar content, solubility and turbidity of the powder solution were measured. Statistical results were assessed by the use of SPSS19 Software and Paired samples test. Color strength, moisture and turbidity of purified powder solution with GELATIN and BENTONITE were evaluated. Solubility and fructose content were higher for the purified powder using alkaline method. Purified syrup using alkaline method is superior due to the fact that amino acids, pectin and colloids compounds are eliminated. As the result the color of the powder was more clear, moisture and turbidity were lower with higher solubility.

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    Cite

    APA: Copy

    SHAFIEE, S., SHARIFAN, A., & HOJJATOLESLAMI, M.. (2016). THE EFFECTS OF DIFFERENT METHODS OF DATE SYRUP PURIFICATION ON THE PHYSICOCHEMICAL PROPERTIES OF PRODUCED DATE SYRUP POWDER. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 6(1), 55-60. SID. https://sid.ir/paper/677384/en

    Vancouver: Copy

    SHAFIEE S., SHARIFAN A., HOJJATOLESLAMI M.. THE EFFECTS OF DIFFERENT METHODS OF DATE SYRUP PURIFICATION ON THE PHYSICOCHEMICAL PROPERTIES OF PRODUCED DATE SYRUP POWDER. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2016;6(1):55-60. Available from: https://sid.ir/paper/677384/en

    IEEE: Copy

    S. SHAFIEE, A. SHARIFAN, and M. HOJJATOLESLAMI, “THE EFFECTS OF DIFFERENT METHODS OF DATE SYRUP PURIFICATION ON THE PHYSICOCHEMICAL PROPERTIES OF PRODUCED DATE SYRUP POWDER,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 6, no. 1, pp. 55–60, 2016, [Online]. Available: https://sid.ir/paper/677384/en

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