4. Conclusion
Results indicated the potentiality to prepare value-added
products, especially date syrup, from three date by-products.
Among the different treatments employed for the production of
date syrup, the use of pectinase/cellulase (50 U/5 U) gave the
highest recovery of total soluble solids and the lowest turbidity
compared with control sample (without enzymes). Enzymatic
treatment could be used for production of date syrup with high commercial value. In fact, the use of cellulase and pectinase gave
syrup containing more reducing sugars. This could contribute to the
reduction of the syrup crystallization phenomenon. On the other
hand, syrup obtained after enzymatic extraction had lighter colour
and were most appreciated by consumers. In future works, functional
proprieties and rheological characteristics of date syrup will
be investigated.