Ahmed HARIRI1*, Nawel OUIS2, Djilali BOUHADI1, Karima OULD YEROU1
1Bioconversion Laboratory, Microbiology Engineering and Health Safety, Faculty of Science the Nature and Life, University of Mascara, (UN 2901), BP.763, 29000, Sidi Said, Mascara, ALGERIA
2Laboratory of Physical Chemistry of Macromolecules and Biological Interfaces, Faculty of Science the Nature and Life, University of Mascara, (UN 2901), BP.763, 29000, Sidi Said, Mascara, ALGERIA
* Corresponding author: firstname.lastname@example.org. Tel. 00 213 6 61 72 11 90
Abstract. This study was carried out to the valuing of the date variety H’mira (very rich’s in sugars and in nourishing elements) and the cheese whey for production of novel syrups. Four samples syrups were manufactured: control represent date syrup obtained after hot extraction at a concentration 20 %, syrups (A) represent control with 10 % of cheese whey, syrup (B) with 20 % and syrup (C) with 30 % of cheese whey. These syrups were stored during 3 weeks at 4 °C. The biochemical, microbiological and sensory evaluations for all syrups were evaluated every week of storage. The biochemical characterization of syrups showed that it’s richness in total sugars, proteins contents, ash and dry mater. The syrup of date enriched with 10 % of liquid acid cheese whey present a good biochemical quality (higher level of sugars, proteins and ash) and important sensorial properties (color, odor and flavor). This syrup can be used for beverage or as medium to fermentation for production a new products.
Keyword: Date, Syrup, H’mira, Cheese whey, Quality, Storage.