title: Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use.
abstract: The nutritive, physicochemical and technological characteristics of several intermediate food products (IFPs) from Spanish Confitera fresh date co-products were investigated. Three IFPs were obtained, two from unblanched dates in different ripening stages (Khalal and Rutab), and a third one from blanched Khalal fruits. The IFPs were rich in dietary fibre (13-16%, dry matter), phenolics (0.56-4.26g GAE/100g dry matter) and sugars (55-82%, dry matter), with glucose and fructose as the predominant sugars. Malic acid was the major organic acid, and potassium was the main mineral. Blanching Khalal dates aided to prevent browning in the IFP, but also the thermal treatment modified the sugars profile. The results indicated that both maturity stages yield IFPs with potential in the food industry; and according to their sugar and phenolic content they could be suitable for the elaboration of new ingredients with different industrial applications. In addition, it would be recommendable blanching unripe fruits.
authors: IPOA Research Group, Grupo 1-UMH Grupo REVIV-Generalitat Valenciana, AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Ctra, Beniel, Km 3.2, E-03312 Orihuela, Alicante, Spain; School of Biological and Biomedical Sciences, Plymouth University, United Kingdom.
authors: Ana María
authors: AM
authors: Martín-Sánchez
authors: IPOA Research Group, Grupo 1-UMH Grupo REVIV-Generalitat Valenciana, AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Ctra, Beniel, Km 3.2, E-03312 Orihuela, Alicante, Spain; Agronomic Superior Research and Teaching Institute, Tunisia.
authors: Sarra
authors: S
authors: Cherif
authors: IPOA Research Group, Grupo 1-UMH Grupo REVIV-Generalitat Valenciana, AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Ctra, Beniel, Km 3.2, E-03312 Orihuela, Alicante, Spain.
authors: José
authors: J
authors: Vilella-Esplá
authors: Agronomic Superior Research and Teaching Institute, Tunisia.
authors: Jamel
authors: J
authors: Ben-Abda
authors: School of Biological and Biomedical Sciences, Plymouth University, United Kingdom.
authors: Víctor
authors: V
authors: Kuri
authors: IPOA Research Group, Grupo 1-UMH Grupo REVIV-Generalitat Valenciana, AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Ctra, Beniel, Km 3.2, E-03312 Orihuela, Alicante, Spain. Electronic address: ja.perez@umh.es.
authors: José Ángel
authors: JÁ
authors: Pérez-Álvarez
authors: IPOA Research Group, Grupo 1-UMH Grupo REVIV-Generalitat Valenciana, AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Ctra, Beniel, Km 3.2, E-03312 Orihuela, Alicante, Spain.
authors: Estrella
authors: E
authors: Sayas-Barberá
mesh_terms: D028023:Arecaceae / Q000737:chemistry*; D002241:Carbohydrates / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D005511:Food Handling; D005638:Fruit / Q000737:chemistry*; D008903:Minerals / Q000032:analysis; D009753:Nutritive Value; D010636:Phenols / Q000032:analysis; D013030:Spain
chemical_list: D002241:Carbohydrates; D004043:Dietary Fiber; D008903:Minerals; D010636:Phenols
keywords: Blanching; Co-products; Date palm; Intermediate food products; Technological properties