EFFECT OF MATURITY STAGE ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SYRUP FROM 'Siam S1' DATE PALM (Phoenix dactylifera L.) PHYSICOCHEMICAL AND SENSORY PROPERTIES
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Abstract
This study aimed to investigate the physical and chemical qualities of fresh Siam S1 date fruits (Phoenix dactylifera L., cv. Siam S1) at two ripening stages: the Khalal stage (dates with fully yellow peel) and the Rutab stage (with partial brown coloration beginning to appear on the peel), and to evaluate the effect of ripening stage on date syrup quality. Date juice was extracted using 0.5% (v/w) pectinase enzyme. The results showed that Khalal stage fruits exhibited higher lightness (L*) and yellowness (b*) values, but lower redness (a*) values compared with Rutab stage fruits. This indicated that Khalal stage fruits displayed a brighter yellow color, whereas Rutab stage fruits showed an overall color transition toward yellowish-orange/reddish-brown. Regarding chemical quality, Rutab stage fruits tended to exhibit higher pH values, while total acidity was lower, and total soluble solids were significantly higher (p≤0.05). Proximate composition analysis revealed distinct differences between the two ripening stages: Khalal stage fruits contained higher crude fiber content than Rutab stage fruits, whereas Rutab stage fruits had higher protein content than Khalal stage fruits. For syrup quality, syrup prepared from Khalal stage fruits exhibited higher L* and lower a* values compared with syrup from Rutab stage fruits, indicating that syrup from Khalal stage fruits displayed a bright yellow color, while syrup from Rutab stage fruits showed yellowish-orange to reddish-brown coloration. Date syrups had water activity ranging from 0.42±0.01 to 0.44±0.02, pH values ranging 5.06±0.06 to 5.18±0.02, a total soluble solids of 65°Brix, and viscosity ranging from 0.10±0.01 to 0.11±0.01 Pa.s. Sensory evaluation using a 9-point hedonic scale revealed that syrup produced from Khalal stage fruits received higher acceptability scores for color, aroma, flavor, texture, and overall liking-rated at a moderate liking level-compared with syrup from Rutab stage fruits. Notably, for aroma, flavor, and overall liking, the Rutab syrup was rated at a slight liking level, with the differences between the two syrups being statistically significant (p≤0.05).
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