Etude des propriétés nutritives et diététiques des sirops de dattes extraits par diffusion, en comparaison avec les sirops à haute teneur en fructose (isoglucoses), issus de l'industrie de l'amidon

Abstract

In Algeria, there are not factories of date transformation, allowing to develop the important genetic diversity (900 cultivars approximately) of the palm. The present study doles with the development a technique make syrups from four varieties of dates, different consistency, widespread through, of Ouargla, Touggourt and Biskra (Deglet Nour, Ghars, Degla Beida and Mech Degla) collected at the stage « tmar ». the present work aims primarily, to compare nutritional and dietetic aspect of these products.obtained by diffusion with 500C, 800C and 900C during 24 hours followed by a condensation to 60°C, with those of syrups with high content of fructose (HFCS or isomerizes ), resulting from the starch industry and intended for obese and the diabetics. The results show that the dates of the variety Ghars are ready to produce syrup with the researched nutritional and dietetics properties.