Title: Impact Of Storage Period On Some Physicochemical Properties Of Home-Made Date Syrup (Rub-Altamr)
Authors: Dalal A.AL-Jadede, Halemah M. Al-khojah, Ola A.Sadek, Najib Al-Shitwi, Esam A. Elhefian,
Volume: 8
Issue: 12
Pages: 184-187
Publication Date: 2024/12/28
Abstract:
This study evaluates the effect of storage period on some physicochemical properties of date syrup (Rub-Altamr). The sample was produced from a selection of dates gathered from different Libyan cities. The examined properties include pH, acidity percentage, and density. The data obtained was analyzed and interpreted using the SPSS statistical package program. Results showed that the storage time (45 day at room temperature) had an impact on every examined property. The pH values ?? after storage were higher than those prior to storage, with a highly significant difference (t-test = 6.908) and a large correlation coefficient (r = 0.70). As for the acidity percentage, it was also found that the samples before and after storage differ significantly (t-test = 7.506), and the correlation coefficient was 0.696. In addition, a comparison of the storage period before and after storage revealed a decrease in density (t-test = 5.148) and a significant correlation coefficient (r = 0.829). Based on these findings, date syrup should be stored with extra care.