Investigating the Physicochemical Properties of Date Syrup Extracted with Ultrasound

Date syrup extracted with ultrasound (for 0, 30, 60 and 90 min, at 25◦C, 30 kHz frequency, 1500W and date/water at 1:6 ratio) and assessed for various physicochemical properties, hunter color values, turbidity, total sugar, sucrose, fructose, glucose, total phenolic, total flavonoid and total carotenoid values. Ultrasound had no significant effect (p>0.05) on pH, total soluble solids (◦Brix) and acidity of date syrup. However, ultrasound significantly (p<0.05) increased turbidity, total sugar, sucrose, fructose, glucose, total phenolic, total flavonoid and decrease hunter color values and carotenoid content. Extraction of date syrup using ultrasound could improve properties of date syrup.

Keywords: Extraction, Ultrasound, Physicochemical property, Date syrup