Journal of Agricultural and Veterinary Sciences Qassim University, Vol. 7, No. 1, pp. 59-69 (January 2014/Safar 1435H) Physico-Chemical, Rheological and Sensory Properties of Date Phoenix dactylifera Var. Shamia Sheets Abd El-Hady A. El-Sayed (1), Youssef, Khaled M. (2)(*), Shatta, Adel A. (2) and El-Samahy, Salah K. (2) (1) Food Science and Human Nutrition Department, College of Agriculture and Veterinary Medicine, Qassim University, Saudi Arabia (2) Food Technology Department, Agriculture Faculty, Suez CanalUniversity, Ismailia41522, Egypt (*) Corresponding author e-mail: me505073@yahoo.com (Received 3/5/2013, accepted 7/8/2013) ABSTRACT. Shamia –dry variety- date pulp (45 ºBrix) was used to prepare eight different treatments of date sheets. Citric acid, Na-metabisulfite, cloves and cinnamon were homogenized with date pulp and spread on aluminum trays, and then dried at 60 ºC for 24 h. The sheets were rolled in a polyethylene bags till analyze for physical, chemical, and sensory properties as well as rheological properties of control sheet either before drying or after rehydration. Moisture content of the sheets ranged from 14.49 to 17.22%. Adding citric acid, Na-metabisulfite alone or as a mixture significantly decreased the color index and hydroxyl methyl furfural content, while increased the lightness value of the resultant sheets. Reducing sugars significantly increased by adding citric acid, while fiber content slightly decreased. There were some variations between the rheological properties of the date pulp before and after dehydration. While, date sheets containing citric acid or a mixture of citric acid with Na-metabisulfite had the highest organoleptic scores the sheets containing cloves and cinnamon had the lowest scores. Keywords: date sheets; chemical properties; rheological properties; sensory evaluation; dehydration process 59 60 Abd El-Hady A. El-Sayed et al. INTRODUCTION Date palm (Phoenix dactylifera L.) is one of the oldest cultivated tree crops and one of the important fruit trees in some countries in the world, especially in Islamic and Arabian countries. Egypt lies in the first largest date producer among world countries. Egyptian production reached about 1.37 million Tons (FAO, 2011). Date cultivars are classified on the basis of the texture of the ripe fruit into three generally accepted categories soft, semi-dry and dry types (Barreveld, 1993). In Egypt, soft dates represent about 79.5% of the total production. Meghal, Hayani, Zaghloul and Samani varieties represent about 24.7, 25.2, 7.4 and 4.4%, respectively of the total production. Semi-dry dates represent about 19.2% and Sewi date variety is the important semi-dry date in Egypt, represents about 13.2% of the total production. While, dry date varieties represent, only about 1.3% of the total production (MALR, 2001). Most of produced dates are consumed directly at their Khalal, Rutab and Tamr stages, with little or no further processing. Recently, the date producing countries gave more attention to the improvement and development of date processing. Many products such as date syrup, vinegar, alcohol and liquid sugar are successfully marketed (Yousif et al., 1987). Several studies have been carried out to incorporate dates in different food products such as bakery items, date bars, beverages, jam, jelly, sheets and date kutter (El-samahy et al., 2003; El-Samahy and Youssef, 2009; Mostafa et al., 2002). Processing date fruits into date paste (pulp or puree) is a way to preserve the fruits and to reduce transportation and storage costs and could open new outlets for date fruits. Date paste is rich in sugars, dietary fiber, minerals and trace elements. Thus, incorporation of date paste into other food items could contribute significantly to their nutritive value (El-Samahy et al., 2005; Yousif et al., 1991). The aim of the present work was carried out to enhance the quality of date sheets. For this propose Shamia date pulp was used to produce some date sheets with some additives. The resultant sheets were analyzed for physical, chemical and sensory properties as well as rheological properties of the control sheet. MATERIALS AND METHODS Materials Shamia; dry variety; date (Phoenix dactylifera L.) fruits were purchased from the local market at Aswan Governorate at Tamr stage. The date fruits were sorted, washed, destoned, and then the date pulp was produced according to El-Samahy et al. (2002). Citric acid and sodium metabisulfite were purchased from ADWIC (El-Nasr Pharmaceutical Chemicals Company). Cloves (Syzygium aromaticum) and cinnamon (Cinnamomum verum) were purchased from the local market at Ismailia Governorate. Methods Preparation of Shamia date sheets: From preliminary study, the date pulp with additives (Table, 1) was homogenized and spread (0.5 cm thickness) on aluminum trays (19x14 cm) embedded with polyethylene sheets, and then held in a cabinet dryer (WT-binder, Physico-Chemical, Rheological and Sensory... 61 Type F115, Germany) at 60 °C for 24 hours. The obtained dried date sheets were rolled in a polyethylene bags and kept in a refrigerator till analysis. Table (1). Designation of date Sheet treatments. No. 1 2 3 4 5 6 7 8 Treatment Date pulp (control) Date pulp + 0.1% citric acid Date pulp + 0.2% citric acid Date pulp + 0.1% Na-metabisulfite Date pulp + 0.2% Na-metabisulfite Date pulp + 0.2% citric acid + 0.2% Na-metabisulfite Date pulp + 0.25% Eugenia Date pulp + 1.0% Cinnamon Chemical analysis Moisture content, crude protein, crude fiber, ash, reducing and total sugars, total titratable acidity (as citric acid) and total tannins were determined as described in the AOAC (1990). The pH value was measured at 25 °C by a pH-meter (Jenway Ltd., UK). Total phenols were determined by Folin-Ciocalteu reagent as described by DevChoudhury and Goswami (1983). Color index at 420 nm and hydroxymethyl furfural (HMF) were determined as described by Ranganna (1977). Physical analysis Color attributes; lightness (L*), redness (a*) and yellowness (b*) were evaluated by a Minolta Color Reader CR-10, Minolta Co. Ltd., Japan. Texture was measured by pressure tester FT 327 (McCormick Fruit Technology, Yakima, Washington) fitted with a 0.70 cm convex tip. Rheological measurements Rheological properties of date pulp (45 ºBrix) as it is and after dilution to 15 ºBrix (mentioned total soluble solids (TSS) for consumption) before dehydration and after rehydration of the control sheet were carried out by the Brookfield Digital Rheometer model DV-III+ at 10 ºC (El-Samahy et al., 2006).The Brookfield small sample adapter and Sc4-14 spindle were used. The data were analyzed by the Bingham plastic and Power Law mathematical models to provide a numerically and graphically analysis of the behavior of data sets (Hegedusicet al., 1995). These models are: τ = τo + ηγ andτ = Kγn , respectively where: τ = sheer stress (N m-2) τo = yield stress, shear stress at zero shear rate (N m-2) η = plastic viscosity (mPa s) γ = shear rate (sec-1) K = consistency coefficient (mPasn) n = flow behavior index 62 Abd El-Hady A. El-Sayed et al. Thixotropic behavior Calculation of thixotropy area was based on measuring shear rate (according to spindle type and rotational speeds) and re-measuring back the same parameter using the reverse direction. The gab areas between the ascending and descending curves were measured by planimeter according to Lozano and Ibarz (1994). Sensory evaluation The sensory evaluation of the resultant Sheets was judged by staff members and semi-trained panelists for taste, odor, color, texture and overall acceptability. Statistical analysis The analysis of variance (ANOVA) was performed using CoStat under windows program (CoStat program ver. 6.311, 2005). Duncan's multiple range test was used to establish the multiple comparisons of the mean values at p= 0.05. RESULTS AND DISCUSSION Physical and chemical characteristics of Shamia date sheets The physicochemical characteristics of Shamia date pulp used in this study were moisture, 52.30%; pH value, 5.02; total sugars, 90.88%; reducing sugars, 53.17%; protein, 3.67%; crude fiber, 2.54%; ash, 1.70%, total phenols, 0.88%; tannins, 0.75%, color index, 0.822 and hydroxy methyl furfural, 66.71 mg 100g -1. Results in Table (2) show that the date sheet treatments were close to each other in moisture, protein, fiber, tannins, total phenols, color index and ash contents. But, they were different in pH values, acidity, total & reducing sugars and hydroxymethyl furfural contents. The moisture content of date sheets ranged from 14.49% to 17.22%. According to the Egyptian standards (1985) for apricot sheets, the moisture content of date sheets was within the limits of this standard (<18%). These results are in agreement with those reported by El-Nakhal et al. (1986) and Ali (2000). The pH values significantly decreased by adding citric acid or cinnamon, but no significant changes occurred by adding Na-metabisulfite or Cloves. On the other hand, acidity of sheet No. 1 (control) was 0.65%, but sheets treated with citric acid only or with a mixture from citric acid with Na-metabisulfite had high acidity percentages. Additives such as citric acid or Na-metabisulfite improved the color of the sheets, because of the reduction of the browning reactions, where they increased lightness (L*) values and decreased the color index. Treatment with Na-metabisulfite was the most effective in reduction of color index. The total sugars content ranged between 79.54 – 87.56%. Reducing sugars significantly increased by adding citric acid. This increment may be due to the hydrolysis of the non-reducing sugars and polysaccharides during dehydration. Protein content ranged from 2.63 to 3.08%. The fiber content very slightly decreased in treatments containing citric acid, which may be due to the hydrolysis of fiber to sugars during drying process.Phenolic compounds (tannins and total phenols) slightly increased by adding citric acid and/or Na-metabisulfite. This may be refered to prevention of the browning reactions by these additives. Ash contents ranged from 2.51% to 2.62%. Hydroxymethyl furfural (HMF) content reflects Physico-Chemical, Rheological and Sensory... 63 the effect of additives in retarding non-enzymatic browning. It significantly decreased from 131.8 mg 100g-1 for control to 84.4 and 83.2 mg 100 g-1 for sheets containing 0.1 and 0.2% citric acid, respectively. Texture of date sheets was 1.60 kg cm-2 for the control sample. It decreased to 0.77 – 1.47 kg cm-2 for treated date sheets (treatments Nos. 2 - 8). This decrease mainly may be referred to differences in moisture content and changes occurred in some components such as reducing sugars and fiber. Table (2).Physical and chemical characteristics of Shamia date sheets. Treatment No. ** Characteristics 1 2 d 3 4 5 6 7 8 15.45c,d 1.02c 1.40b 1.05c 1.07c 1.10c 0.77d pH value 5.02a 4.69c 4.49d 5.05a 5.03a 4.63c 5.02a 4.90b Acidity (%, as citric acid) Colour attributes, L* 0.65d 0.80b,c 0.97a 0.65d 0.63d 0.89a,b 0.66d 0.72c,d 28.6a,b,c 37.3b 38.5a,b 38.6a 38.4a,b 39.0a 33.6c 29.9d a* 2.9b 2.4c 2.9a,b,c 2.7a,b,c 3.6a 3.5a,b 2.5b,c 3.0a,b,c b* b b 2.8 2.2 2.4 3.3 a 16.75 a,b 1.45a,b a,b 17.02 a 1.60a b 17.22 a Texture (Kg/ cm2) a,b 15.75 b,c 14.55 2.1 15.84 b,c Moisture, % 1.9 14.49 d 2.7 a,b 2.5a,b Colour index (O.D. at 420 nm) 0.966a 0.959a,b 0.951a,b,c 0.941b,c,d 0.923d Total sugars*, % 84.47a 84.09a,b 79.54c 79.63b,c 83.85a,b,c 87.56a 74.80d Reducing sugars*, % 45.22d 48.40a,b 47.41b,c 45.29c,d 44.98d 47.47a,b 49.55a 40.35e Protein*, % 2.74c,d 2.98a,b 2.63d 2.73c,d 2.73c,d 2.85b,c b 84.30a 3.08a 2.64 b 3.05a,b 2.65 b 2.66 b 2.69 b 0.920d 2.64 b 0.933c,d 0.949a,b,c 2.73 b 2.95a Fiber*, % 2.66 Tannins*, % 0.57b 0.61a,b 0.56b,c 0.63a 0.60a,b 0.63a 0.58a,b 0.51c Total phenols*, % 0.82a,b 0.87a 0.81a,b 0.84a,b 0.87a 0.87a 0.79b 0.64c Ash*, % 2.55a 2.53a 2.51a 2.55a 2.52a 2.55a 2.62a 2.60a HMF* (mg 100 g-1) 131.8a 84.4b 83.2b 61.2c 46.9d 66.0c 53.5d 63.2c *Calculated on dry weight basis **Treatments Nos. 1-8, see Table (1) Means of triplicates Means having the same letter within the same row are not significantly different at p = 0.05 Abd El-Hady A. El-Sayed et al. 64 Rheological properties of Shamia date sheets before dehydration and after rehydrated Flow properties of fruit purees are considerable interest in the development of fruit products for technological and marketing reasons. They provide the information necessary for the optimum design of unit processes; contribute to the quality control in both manufacturing processes and final product; limit the acceptability and the field of application of a new product; and finally, they are a powerful tool into understanding molecular structure changes (Charm, 1962; Holds worth, 1993; Mizrahi, 1979). The experimental results of shear stress (τ) and shear rate (γ) were plotted in Figures (1 and 2) for pulp before dehydration and after rehydration at 15 and 45 ºBrix, respectively. From the given figures, it appeared that shear stress - shear rate curves were non-linear, which related to non-Newtonian behavior (pseudo plastic behavior). 3.5 Bef ore dehydration 3 Af ter rehydration 0.3 kb 2.5 2 1.5 1 0.5 0 0 20 40 60 80 100 Figure (1). Flow curves (at 10 ºC) of Shamia date pulp (15 ºBrix) before dehydration and after rehydration. Physico-Chemical, Rheological and Sensory... 65 500 Bef ore dehydration 450 Af ter rehydration 400 350 300 250 200 150 0.1 kb 100 0 5 10 15 20 Figure (2). Flow curves (at 10 ºC) of Shamia date pulp (45 ºBrix) before dehydration and after rehydration. The consistency coefficient (K, mPasn), yield stress (τ◦, N m-2), apparent viscosity (η) at 10 rpm (mPa s) generally increased with increasing total soluble solids (at 10 °C). There were a variations between the rheological properties of the date pulp before dehydration and after rehydration (Table, 3). This may be due to the changes ocurred for some components during dehydration process which consquantly changed the hydrocollidal system. Also, the thixotropy degrees (Pa s-1) increased with increasing total soluble solids content. Table (3). Rheological properties (at 10 °C) of Shamia date pulp before dehydration and after rehydration at different TSS contents TSS Consistency coefficient Yield stress Apparent Thixotropy viscosity (k, mPa s) (τ◦, N m-2) (Pa s-1) (°Brix) (η, mPa s) Before dehydration 15 13.30 0.25 54.9 7.70 45 22630 222.2 75807 8.43 After rehydration 15 20.40 0.39 79.3 7.11 45 19033 190.4 67610 9.32 Means of triplicates Abd El-Hady A. El-Sayed et al. 66 Sensory evaluation of Shamia date sheets Organoleptic testing of Shamia date sheets was carried out for taste, odor, color, texture and overall acceptability. Results in Table (4) show that, no significant differences were observed in taste between the control sample (No. 1) and the date sheets containing 0.1% citric acid (No. 2) or 0.2% Na-metabisulfite (No. 5). The sheet containing 0.2% of each citric acid and Na-metabisulfite had the highest scores for color (8.51). Revealed to the effect of these additives in retained non-enzymatic browning reactions. Slightly differences were found in the texture of prepared date sheets, except for that containing cinnamon (6.77). No significant differences in overall acceptability between sheets containing citric acid and / or Na-metabisulfite and control sample (sheets, 1 – 6) were observed. Where, it had the highest overall acceptability (around 8.00) scores. While, sheets containing 0.25 cloves or 1.0% cinnamon had the lowest overall acceptability scores (7.05 and 6.31, respectively), as it affected the tested sensory attributes. Table (4). Organoleptic evaluation of Shamia date sheets. Taste (10) Odor (10) Color (10) Texture (10) Overall acceptability (10) 1 9.20a 8.33a 6.43c 8.33a 8.00a 2 8.68a,b 8.07a,b 7.47b 8.33a 8.20a a,b b a 8.08 8.00a Treatment No. * 3 7.99 4 b 7.99 7.81 8.13b 7.46c 6.43c 7.99a,b 7.70b 5 8.42a,b 7.08d 7.47b 8.07a 7.81a,b 6 8.16b 7.47c 8.51a 8.16a 8.11a 7 7.90b 7.90b 5.02d 7.10b,c 7.05c 8 6.25c 7.21c,d 5.03d 6.77c 6.31d * Treatments Nos. 1-8, see Table (1). Means having the same letter within each property are not significantly different at p = 0.05. Conclusion Date sheets quality can be development using new processing techniques and additives. Adding citric acid, Na-metabisulfite alone or as a mixture significantly improved the color of the resultant sheets. There were some variations between the rheological properties of the date pulp before and after dehydration. 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