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International Journal of Innovative Approaches in Agricultural Research 2024, Vol 8(1) 15-30

Effect of Drying and Grinding on Biochemical and Functional Properties of Deglet Nour Date Fruit Powder

Wafa Hajji • Sihem Bellagha
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Article Type
Research article
Publication Date
March 31, 2024
Pages
15-30
DOI
10.29329/ijiaar.2024.656.2

Abstract

The objective of this study was to characterize a date powder from Deglet Nour. For this purpose, the effects of conventional drying and grinding processes were evaluated. Deglet Nour dates powders were obtained through a convective hot air drying (HAD), at a temperature of 70°C and air flow velocity value of 1.5m s-1. Color coordinates, water activity (aw), moisture, sugar, fat and ash contents, hygroscopicity, wettability, water solubility index (WSI), and total phenolic content of dates powder were determined. 

The obtained powder has great degree of hygroscopicity, and this is due to its low moisture <8 g g-1 H2O) and its low water activity (0.443) which increased the water concentration gradient between the product and surrounding air. Thus, it has higher capacity to absorb moisture from environment. On the other hand, both solubility index and sugar content were affected for date powder after drying and grinding processes. Our findings ascertained that intensification of both processes should be applied to overcome these negative impacts

Keywords: Date Powder Convective Drying Grinding Quality Attributes Sugar Content
Cite this article
Hajji, W. & Bellagha, S. (2024). Effect of Drying and Grinding on Biochemical and Functional Properties of Deglet Nour Date Fruit Powder. International Journal of Innovative Approaches in Agricultural Research, 8(1), 15-30. https://doi.org/10.29329/ijiaar.2024.656.2

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