تحضير شراب رب و دبس التمر الطبيعي و تدعيمه بفيتامين (ج)‎ و تقدير خصائص جودته

Abstract EN

This study was conducted to identifying the possibility of using the date syrup (Rub- Altmr) made by traditional and modern methods in preparing natural drink without added sugar and preservatives, and determining its susceptibility to storage.

The drink was prepared from some samples of the home-made dates syrup (Rub Altmr) of varieties (Degla Nour, Khadrai, Tasfert and Bekrari) and sample of dates dibs manufactured by modern methods (Al-Waha Date Dibs / Al-Waha Company / Benghazi Libya) and preserve the drink with pasteurization.

The chemical and microbial properties of the drink were measured three times during the storage period (0, 5 and 8 months).

A sensory evaluation was performed to assess the quality attributes of the drink.

Some date drink samples recorded some chemical changes during the storage period, especially in total solids, sugars, titrated acidity and pH.

The obtained results indicated that the types of date syrup (Rub- Altmr) under study (traditional and modern) are suitable for the manufacture of pasteurized natural, flavored drink, and supported with vitamin C, and the date dibs sample manufactured by modern method was the best among the samples under study in the chemical, microbial and sensory properties as well as in chemical and microbial stability during the storage period.

The results of the sensory evaluation also showed that the date syrup drink obtained the acceptance and satisfaction sensory atrbitrators, and high sensory characteristics.