Comparative study between carob and date syrups

Leila Tounsi; Nabil Kechaou

doi:10.56027/JOASD.162022

Authors

Leila Tounsi
Nabil Kechaou

DOI:

https://doi.org/10.56027/JOASD.162022

Keywords:

date syrup, carob syrup, aromatic compounds, nutritional composition, functional properties

Abstract

Date and carob syrups are traditional foods produced and consumed in several countries, including Tunisia. Each syrup is characterized by its interesting nutritional and bioactive composition. Several studies have been carried out on the production and characterization of each syrup separately, but this study tends to compare the aromatic, physico-chemical, nutritional and functional properties of commercial carob and date syrups. The results showed a comparable aromatic composition whose major compounds are terpenes (carvone and menthol), a difference in color since carob syrup was characterized by a darker brown color, a nutritional composition rich in sugars and a difference in functional properties since carob syrup had greater emulsifying capacity and antioxidant activity. Thus, the characteristics of carob and date syrups encourage their use in the food industry according to the appropriate product.

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