PROPERTIES OF AN ALGERIAN DATE SYRUP ICE CREAM

Abstract

- This present work aimed to develop an ice cream with an Algerian date syrup with a view to enriching antioxidants and to substitute the sugar present in high concentration (70%). First, the physicochemical parameters of the date syrup as well as its composition of antioxidants (total phenolic compounds, flavonoids, tannins) were studied and the antioxidant and antiradical activities were evaluated. Second, date syrup was incorporated in ice cream at different concentrations (A: 100%, B: 75%, C: 50%, D: 25%, E: 0%). Finally, the physicochemical, microbiological and sensorial properties of the elaborated ice creams were carried out. As results showed, date syrup presented high concentration in sugar (>70%) and in antioxidant contents with particularly high reducing power close to that of BHA. Moreover, the physicochemical and microbiological properties revealed that, overall, the ice creams elaborated were compliant with the standard. For the sensory analysis of a panel tasters, it was concluded that ice creams B, C, D and E had the highest percentage of satisfaction (67%), while ice cream A had the smallest percentage (33%). This showed that the panels only preferedice creams with date syrup proportion lower than 75%.

Keywords - Antioxidants, Antioxidant activity, Date syrup, Ice cream, Physicochemical properties, Sensory analyzes