Abstract
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.
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.
Keywords
chemical properties
Date syrup
dates dibs
Drink
sensory evaluation.