Reference : Physicochemical Characteristics of Date Sap Lagmi from Deglet Nour Palm (Phoenix Dactyli...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/36684
Physicochemical Characteristics of Date Sap Lagmi from Deglet Nour Palm (Phoenix Dactylifera L.)
English
Ben Thabet, Imene [> > > >]
Besbes, Souhail [> > > >]
Attia, Hamadi [> > > >]
Deroanne, Claude [> > > >]
Francis, Frédéric mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Drira, Nour*-Eddine [> > > >]
Blecker, Christophe mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
2009
International Journal of Food Properties
Taylor & Francis Ltd
12
3
659-670
Yes (verified by ORBi)
International
1094-2912
[en] Physicochemical properties of sap from Deglet Nour date palm (Phoenix dactylifera L.) were studied. Composition analysis revealed (on a dry-weight basis) a high content of carbohydrates (94.98 g/100 g of dry matter basis) mainly sucrose, 2.72 g/100g (dry matter basis) of proteins and 2.29 g/100 g (dry matter basis) of ash. Date palm sap also contains 7.64 mg gallic acid equivalent/100 ml of total polyphenol. Thus, date palm sap showed antioxidant activity with a percentage inhibition of the DPPH radical value of 47.64%. Surface and foaming properties were also performed by drop volume and bubbling method, respectively. Equilibrium surface tension of fresh sap was 63.51 mN/m. Freeze-drying method preserved surface activity. Native sap showed better foam power (1.03) and foam stability (1150 s) than solutions prepared from lyophilised sap (5-30 g /100g of solution). Results demonstrated that this natural juice could be regarded as functional food due to its high nutritional value, antioxidant activity, surface activity, and foam power.
http://hdl.handle.net/2268/36684
10.1080/10942910801993528

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