SIROPS (ROBB) DE DEUX VARIETES DE DATTES, GHARS ET DEGLET NOUR COMME SUBSTITUT DU SUCRE BLANC DANS LA FABRICATION DE DEUX TYPES DE BONBONS (LOUKOUMS ET CARAMELS)

Abstract

This work seeks the substitution of the white sugar used in confectionery by two date syrups from two varieties (Ghars and Deglet Nour). Physico-chemical and biochemical characterizations of the two date syrups reveal total sugar contents of 71.66% ± 1.92 (Ghars) and 63.83% ± 4.61 (Deglet Nour); high soluble solids levels of 78.13 ± 0.55 Brix (Ghars) and 76.00 ± 0.00 Brix (Deglet Nour). The polyphenol contents are 215.93 ± 1.96 mg EAG / 100 g for the syrup of the Deglet Nour variety. They are higher than the levels recorded for the syrup of the Ghars variety (175.60 ± 1.37 mg EAG / 100 g). For the two types of candies (caramel and lokum), prepared from the two date syrups, the humidity level after 20 days changes for Loukoum, however the caramels have shown stability in their water content throughout the duration. conservation. Appreciation tests have shown that incorporations of 20% to 50% date syrup in the preparation of sweets are considered acceptable and even very appreciable compared to a total substitution of 100% of sugars by date syrup.