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VOL. 9, ISSUE 4 (2024)
Mixture design for the optimization of Tunisian Deglet Nour Date Jam formulation
Authors
Ben Amara S, Lakoud A, Mahmoudi I, Fattouch S, Hassouna M
Abstract
The valorization activities of second grade Deglet Nour date fruits
into innovative products may help to overcome the new challenges of meeting
foods growing needs. Date jam production is among these activities that is
increasingly developed during last years. The objective of this work was to
model and optimize the formulation of date jam using three-factor mixture
design. Results showed that reduced quadratic models predict well the studied
responses of TSS (%), aw, pH, color and overall appreciation. Optimal
formulation based on healthy constraints, namely sugar reduction as well as
best sensory overall appreciation is 150 g of date paste, 68.12 g of sugar and
381.89 g of water. The jam produced following the optimal formulation is
characterized by a high amount of date paste which promotes its nutritional
value. Physicochemical analysis showed that it has a TSS (Brix) of69.5%, aw
of 0.785 and pH of 4.94. The findings of sensory analysis revealed that
date jam is well acceptable given that overall appreciation and color attribute
are about 3.5 and 3.83, respectively.
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Pages:60-63
How to cite this article:
Ben Amara S, Lakoud A, Mahmoudi I, Fattouch S, Hassouna M "Mixture design for the optimization of Tunisian Deglet Nour Date Jam formulation". International Journal of Food Science and Nutrition, Vol 9, Issue 4, 2024, Pages 60-63
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