Sustainable valorization of Kentichi date (Phoenix dactylifera L.) into low-sugar jam: Physicochemical and sensory characterization

Title : Sustainable valorization of Kentichi date (Phoenix dactylifera L.) into low-sugar jam: Physicochemical and sensory characterization

Abstract:

This study aimed, first, to develop a healthy food product with high nutritional value namely, a low-sugar date jam, and second, to evaluate the effect of different processing treatments on the physicochemical and sensory characteristics of the final product. This work is a part of broader effort to identify food alternatives that better suit current consumers demand for “healthy product” requirements. The study was carried out at the CARAJUS cannery factory over a 35-days period under refrigerated storage conditions. For this purpose, three jam samples were prepared, using the Algerian local date variety Kentichi: A control jam (untreated), a fermented date jam, and a jam made from roasted dates. All formulations were formulated with reduced sugar content in order to enhance their nutritional profile. The experimental approach focused on monitoring key physicochemical parameters throughout the storage by measuring pH, acidity, soluble solid content (^°Brix), and consistency. In parallel, a sensory evaluation was conducted on freshly produced jams to determine consumer perception in term of color, sweet taste, aftertaste, consistency, spreadability, odor, acidity, aroma, and overall preference. The results showed that all formulations maintained physicochemical characteristics within acceptable limits and meet the standard quality requirements. The sensory evaluation revealed a generally high level of consumer acceptance, with a marked preference for the formulation based on roasted dates, likely due to its enhanced flavor and aroma profile. Overall, this study highlights the potential valorizing local dates variety and their transformation into a healthy, value-added food product. It also supports efforts to diversify market offerings while promoting improved nutritional quality.

Keywords: Dates (Phoenix dactylifera L.); Kentichi Variety: Jam; Physicochemical Quality; Sensory Evaluation

Biography:

Benmeziane Farida is a professor in the Department of Agronomic Sciences, university of Chadli Bendjedi, El-Tarf, Algeria. She has published and wo-worked up to 40 papers in reputed both nationally and internationally journals and many National and International communications and has been serving as an editorial board member of International Journal of Food and Biosystems Engineering and as associated editor in the North African Journal of Food and Nutrition research (Algeria). Her area of interest has been natural and new food development, food chemistry, food technology, food safety and bioactive natural molecules.