“Effects of Conventional Extraction Methods on Physico-chemical and Nutritional Properties of Date Fruit Liquid Sugar of 'Irani Mazhafati’, ‘Zahidi’, ‘Black Buman’ Varieties.”

Abstract

The added sugars in processed foods significantly influence adverse effects on health, is a contributing factor to many chronic non-communicable diseases, including obesity, metabolic syndrome, type 2 diabetes, overweight, and cardiovascular disorders. Nowadays, natural sweeteners are promoted as a significant replacement for sugars and sweetener that are more palatable to consumers and current possibility to replace added sugars and highlights the benefits of using dates as a new natural, nutritious, and healthy alternative to synthetic and non-nutritive sweeteners. This work is a contribution to give value addition to date fruit cultivars by the production of date fruit liquid sugar. This study elucidates the physiochemical analysis and extraction of liquid sugar ratios (D/W) were 1:1, 1:2, 1:3 across in three Indian date fruit varieties ('Irani Mazhafati’, ‘Zahidi’, ‘Black Buman’). Analysis encompassed moisture content, ash content, total soluble solids, titrable acidity, pH, reducing sugar, total sugar, and extraction yield of date fruits liquid sugar. Results indicated higher total sugar in ‘Irani’ date fruit at 1:1 ratio of extraction (71.5%), progressively declining with increasing extraction ratios. Concurrently, ash content, total soluble solids, reducing sugar, and pH exhibited a downward trend, while higher moisture levels correlated with heightened total soluble content. Moreover, moisture content values were augmented, alongside increased extraction yield of date fruits liquid sugar across all varieties. Understanding these physicochemical changes is imperative for refining post-harvest practices and elevating Phoenix dactylifera fruit quality. Intriguingly, the selected three date fruit varieties act as a good source of sugar and can be utilized to develop food products such as jam, jellies, cookies, and beverages.