Development of value-added products from date fruit

Introduction : The quality of dates depends on storage, processing and handling conditions. Numbers of dates varieties are not preferred for human consumption, thus it is considered as waste or used as animal feed. In addition, the old-stock dates are low in quality as compared to the dates from new-season. Date syrup is commonly derived from dates by the traditional methods, but its production and utilization is still limited. Objectives: This project aims to develop high quality date syrup and date powder from old-stock dates and to explore its potential utilization in many value-added products. Methodology: The syrup will be produced by extracting conventional heat treatment and by utilizing ultrasound at room temperatures. The optimum extraction conditions will also be determined as a function of time, temperature and solids-solvent ratio. In order to produce free flowing (i.e. non-sticky) dates powder, the syrup will then be dried by spray or freeze drying with or without adding selected hydrocolloids, such as dextrose, and carboxymethyl cellulose. Finally the quality characteristics of date syrup and date powder will be determined by measuring its structural characteristics using Differential Scanning Calorimetry (DSC), Differential Mechanical Thermal Analysis (DMTA), Fourier Transformed Infrared Analysis (FTIR) and Time-Domain Nuclear Magnetic Resonance (TD-NMR). Expected outcomes: The project is expected to evaluate the possible utilisation of old-stock dates to produce value-added products. Optimisation of the production of dates syrup and date powder will be developed. The project is expected also to evaluate the scope of using FTIR and TD-NMR in the quality evaluation and classification of dates products.