Physicochemical and Sensory Properties of Carob Molasses Compared with Molasses of Date

Abstract

This research was conducted at the laboratories of Food Science Department, Faculty of Agriculture, Damascus University and the laboratory of Food Technologies Department, General Organization for Biotechnology, with the aim of studying and comparing some physicochemical and sensory indicators between carob and dates molasses.

The carob molasses showed an increase in moisture, ash and acidity (32.53%, 3.74%, 1.49%) respectively compared to the date molasses, while total soluble solids content in date molasses (74.80)% was higher than the carob molasses sample. The pH was similar in both molasses samples (5.29%), while carob molasses was higher in protein and fat contents (2.45%, 0.23%) compared to date molasses respectively. The results showed a decrease in the fiber content of carob molasses (0.26%) compared to date

molasses, where the total sugars, glucose and fructose contents of date molasses were higher (66.73%, 18.13%, 19.48%) compared to carob molasses. The sucrose content of date molasses was lower than carob molasses (1.24%, 6.49%) respectively. The results showed higher contents of carob molasses in phosphorus, potassium and calcium (100.57, 1143.00, 24.05) mg /100g compared to date molasses, while the sodium content of carob molasses was lower compared to date molasses which were (22.42, 22.91) mg /100g respectively. The viscosity of date molasses (1440) mPa.s was higher than the viscosity of carob molasses (322) mPa.s. The Color of carob molasses was better than the date molasses and showed increases in the values of color indicators (L, a, b, c and BI), while date molasses was superior to carob molasses in terms of taste, texture and smell.