title: Effect of ultrafiltration process on physico-chemical, rheological, microstructure and thermal properties of syrups from male and female date palm saps.
abstract: This study investigates the effect of the ultrafiltration process on physicochemical, rheological, microstructure and thermal properties of syrups from male and female date palm sap. All the studied syrups switched from pseudoplastic rheological behaviour (n=0.783) to Newtonian behaviour (n∼1) from 10 to 50 °C respectively and present similar thermal profiles. Results revealed that the ultrafiltration process significantly affects the rheological behaviour of the male and female syrups. These differences on rheological properties are attributed to the variation of chemical composition between sap and sap permeate syrups. Furthermore, the effect of temperature on viscosity of the syrups was investigated during heating and cooling processes at the same shear rate (50s(-1)). This study provides idea of the stability of the syrup by evaluating the area between heating and cooling curves. Actually, the syrup prepared from male sap permeate is the most stable between the four studied syrups.
authors.affiliation: University of Sfax/National School of Engineers of Sfax, Dept. of Biology, Laboratory of Analysis Valorisation and Food Safety, Soukra Road, 3038 Sfax, Tunisia.
authors.forename: Ines
authors.initials: I
authors.lastname: Makhlouf-Gafsi
authors.affiliation: University of Sfax/National School of Engineers of Sfax, Research Unit of Industrial Chemistry and Materials, Soukra Road, 3038, Tunisia.
authors.forename: Samia
authors.initials: S
authors.lastname: Baklouti
authors.affiliation: University of Sfax/National School of Engineers of Sfax, Dept. of Biology, Laboratory of Analysis Valorisation and Food Safety, Soukra Road, 3038 Sfax, Tunisia.
authors.forename: Abir
authors.initials: A
authors.lastname: Mokni
authors.affiliation: University of Liège, Gembloux Agro-Biotech, Lab. of Food Science and Formulation, Passage des Déportés, 2, 5030 Gembloux, Belgium.
authors.forename: Sabine
authors.initials: S
authors.lastname: Danthine
authors.affiliation: University of Sfax/National School of Engineers of Sfax, Dept. of Biology, Laboratory of Analysis Valorisation and Food Safety, Soukra Road, 3038 Sfax, Tunisia.
authors.forename: Hamadi
authors.initials: H
authors.lastname: Attia
authors.affiliation: University of Liège, Gembloux Agro-Biotech, Lab. of Food Science and Formulation, Passage des Déportés, 2, 5030 Gembloux, Belgium.
authors.forename: Christophe
authors.initials: C
authors.lastname: Blecker
authors.affiliation: University of Sfax/National School of Engineers of Sfax, Dept. of Biology, Laboratory of Analysis Valorisation and Food Safety, Soukra Road, 3038 Sfax, Tunisia; University of Liège, Gembloux Agro-Biotech, Lab. of Food Science and Formulation, Passage des Déportés, 2, 5030 Gembloux, Belgium. Electronic address: besbes_souhail@yahoo.fr.
authors.forename: Souhail
authors.initials: S
authors.lastname: Besbes
authors.affiliation: University of Sfax/National School of Engineers of Sfax, Dept. of Biology, Laboratory of Analysis Valorisation and Food Safety, Soukra Road, 3038 Sfax, Tunisia.
authors.forename: Manel
authors.initials: M
authors.lastname: Masmoudi
mesh_terms: D001628:Beverages / Q000032:analysis*; D009753:Nutritive Value; D065749:Phoeniceae / Q000737:chemistry* / Q000254:growth & development; D010936:Plant Extracts / Q000032:analysis / Q000302:isolation & purification*; D012212:Rheology; D013696:Temperature; D014462:Ultrafiltration; D014783:Viscosity
chemical_list: D010936:Plant Extracts
keywords: 3 5 dinitrosalicylic acid (PubChem CID: 3663247); Boric acid (PubChem CID: 7628); Date sap syrups; Galacturonic acid (PubChem CID: 439215); Microstructure; Phenol (PubChem CID: 996); Physicochemical composition; Rheological behaviour; Sulphuric acid (PubChem CID: 1118); Thermal properties; Ultrafiltration; Zinc acetate (PubChem CID: 11192)