Effect of drying methods and variety on the chemical composition, functional, and microbial properties of date flour

JSFA reports Pub Date : 2024-11-21 DOI:10.1002/jsf2.221
Anim Ekpo Ujong BSc, Nkechi Juliet Tamuno Emelike PhD, Awajiteleyem Ofiks BSc, Helen Amarachukwu Ohanehi BSc, Blessing Akang Olumide BSc
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Abstract

Background

Dates are highly perishable fruits, and maintaining their quality during storage is essential for both commercial viability and consumer satisfaction. One effective strategy for preserving their nutritional and functional properties is through drying, which reduces moisture content and inhibits microbial growth while concentrating essential nutrients. This study compared the impact of three drying methods (sun drying, hot air oven drying, and cabinet drying) on the chemical, functional, and microbial properties of date flour. The flesh of two date varieties, Amber and Sukkari, was processed by washing, drying at 65°C, milling, and sieving to obtain fine flour, which was then subjected to analysis.

Results

The results revealed that fat (5.35 ± 0.07%), protein (10.50 ± 0.00%), and crude fiber (8.57 ± 0.59%) contents were higher in hot-air oven-dried amber date fruit. Moisture (12.94 ± 0.63%), ash (2.37 ± 0.03%), and vitamin C (0.024 ± 0.00 mg/100 g) contents were reported to be higher in sun-dried Sukkari date due to the slower drying process and exposure to lower drying temperatures during sun drying, which allows for minimal thermal degradation of heat-sensitive compounds like vitamin C. Oven-dried Amber date powder displayed greater water absorption (1.10 mL/g) and solubility (66.60%). In terms of microbial analysis, both hot air oven-dried Amber and Sukkari dates had the lowest total viable count (1.19 × 105 and 9.45 × 104 CFU/mL, respectively).

Conclusion

Hot air oven drying is a suitable method for drying date fruit as it results in the highest retention of protein, fiber, and ash content while also maintaining low moisture levels, reducing microbial growth, and improving shelf life.

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干燥方法和品种对红枣粉化学成分、功能和微生物特性的影响
枣是极易腐烂的水果,在储存过程中保持其质量对于商业可行性和消费者满意度都是至关重要的。保持其营养和功能特性的一个有效策略是通过干燥,这可以减少水分含量,抑制微生物生长,同时浓缩必需的营养物质。本研究比较了三种干燥方法(日光干燥、热风炉干燥和柜式干燥)对枣粉化学、功能和微生物特性的影响。Amber和Sukkari两种枣的果肉经过洗涤、65°C干燥、碾磨和筛分得到细粉,然后进行分析。结果热风烘培琥珀枣的脂肪(5.35±0.07%)、蛋白质(10.50±0.00%)和粗纤维(8.57±0.59%)含量较高。据报道,晒干的苏卡里枣含水量(12.94±0.63%)、灰分(2.37±0.03%)和维生素C(0.024±0.00 mg/100 g)含量较高,这是由于干燥过程较慢,在晒干过程中暴露在较低的干燥温度下,这使得维生素C等热敏性化合物的热降解最小。在微生物分析方面,热风干琥珀和苏卡里枣的总活菌数最低,分别为1.19 × 105和9.45 × 104 CFU/mL。结论热风炉干燥是一种适合的干燥枣果的方法,因为它可以保留最高的蛋白质、纤维和灰分含量,同时保持低水分水平,减少微生物生长,延长保质期。
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