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Lookup NU author(s): Dr Jie ZhangORCiD
This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
© The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2025. This study compared the Degla-Beida (DB) and Mech-Degla (MD) date varieties in terms of morphological attributes, biochemical composition, microwave drying kinetics and functional characteristics. DB dates were larger and heavier than MD dates, with higher sugar (72.41%) and ash content (2.04%). Both varieties reached 5–7% moisture content, with DB being slightly higher. DB powder contained more sugars (76.10%) and lipids (0.49%) and showed higher polyphenols (1046.01 mg GAE/100g), flavonoids (298.67 mg QE/100g), and antioxidant activity (IC50 DPPH: 0.40 mg/ml, IC50 ABTS: 0.73 mg/ml) compared to MD. MD powder demonstrated superior water retention (98.33%) and flow properties (Carr’s index: 5.78, Hausner ratio: 1.07). FTIR analysis showed that microwave drying preserved essential bonds in both powders, while SEM revealed crystalline morphology in MD and densely packed fibers in DB. This study highlights the nutritional, functional, and industrial importance of these date varieties after MW processing.
Author(s): Noui Y, Lekbir A, Moussa H, Haffas M, Bousselma A, Hameurlaine S, Tahraoui H, Zhang J, Boufahja F, Bendif H, Amrane A, Elfalleh W
Publication type: Article
Publication status: Published
Journal: Journal of Food Measurement and Characterization
Year: 2025
Pages: Epub ahead of print
Online publication date: 14/06/2025
Acceptance date: 08/05/2025
Date deposited: 30/07/2025
ISSN (print): 2193-4126
ISSN (electronic): 2193-4134
Publisher: Springer Nature
URL: https://doi.org/10.1007/s11694-025-03336-0
DOI: 10.1007/s11694-025-03336-0
ePrints DOI: 10.57711/gk68-7245
Data Access Statement: Data will be made available on request.
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