Sweet flow: exploring the flowability, caking, morphology, and solubility of date sugars as promising sugar substitutes
This study investigates the impact of sugar content on the physicochemical properties of oven-dried dates powder from four distinct cultivars—Ajwa, Safawi, Sukkary, and Medjool. The drying process reduced moisture content by approximately 55% (Ajwa), 58% (Safawi), 76% (Sukkary), and 60% (Medjool). Q...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/115321/ http://psasir.upm.edu.my/id/eprint/115321/1/115321.pdf |
| _version_ | 1848866746330513408 |
|---|---|
| author | Mohd Baroyi, Syahrul Anis Hazwani Rosland Abel, Stashia Eleaness Al-Awaadh, Alhussein M. Fikry, Mohammad Abdul Karim Shah, Nor Nadiah Mohd Salleh, Faiqa Shazeaa Garg, Vivek Deng, Tong Yusof, Yus Aniza |
| author_facet | Mohd Baroyi, Syahrul Anis Hazwani Rosland Abel, Stashia Eleaness Al-Awaadh, Alhussein M. Fikry, Mohammad Abdul Karim Shah, Nor Nadiah Mohd Salleh, Faiqa Shazeaa Garg, Vivek Deng, Tong Yusof, Yus Aniza |
| author_sort | Mohd Baroyi, Syahrul Anis Hazwani |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study investigates the impact of sugar content on the physicochemical properties of oven-dried dates powder from four distinct cultivars—Ajwa, Safawi, Sukkary, and Medjool. The drying process reduced moisture content by approximately 55% (Ajwa), 58% (Safawi), 76% (Sukkary), and 60% (Medjool). Quantification of sugars using High Performance Liquid Chromatography equipped with refractive index detector (HPLC-RI) revealed varying sugar compositions, with Ajwa, Safawi, and Sukkary containing a mix of fructose, glucose, sucrose, maltose, and lactose, while Medjool lacked lactose. Sukkary date powder exhibited superior flowability properties due to lower sugar and moisture content, meeting industry standards, although it displayed a higher tendency to cake compared to white and coconut sugars. Other physicochemical characterisation (pH, colour properties L*(lightness), a*(redness/greenness), b* (blueness/yellowness) values, hygroscopicity, solubility, morphology and chemical structure of all date sugar were also explored in comparison with commercial sugars (white sugar and, brown sugar and coconut sugar) as controls. Notably, Sukkary date powder emerged as a promising cultivar for production, offering reduced clumpiness and stickiness in comparison to Ajwa, Safawi, and Medjool date powders. These findings provide valuable insights for food manufacturers, formulators, and researchers interested in using Sukkary date powder in various foods. The potential use of Sukkary as a sugar substitute or carbohydrate source, suitable for both normal and diabetic individuals, underscores its versatility and highlights avenues for innovation in the food industry especially in confectionary, bakeries, beverages, snack foods or other natural, health-oriented food industries. |
| first_indexed | 2025-11-15T14:25:30Z |
| format | Article |
| id | upm-115321 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:25:30Z |
| publishDate | 2024 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1153212025-03-03T03:43:13Z http://psasir.upm.edu.my/id/eprint/115321/ Sweet flow: exploring the flowability, caking, morphology, and solubility of date sugars as promising sugar substitutes Mohd Baroyi, Syahrul Anis Hazwani Rosland Abel, Stashia Eleaness Al-Awaadh, Alhussein M. Fikry, Mohammad Abdul Karim Shah, Nor Nadiah Mohd Salleh, Faiqa Shazeaa Garg, Vivek Deng, Tong Yusof, Yus Aniza This study investigates the impact of sugar content on the physicochemical properties of oven-dried dates powder from four distinct cultivars—Ajwa, Safawi, Sukkary, and Medjool. The drying process reduced moisture content by approximately 55% (Ajwa), 58% (Safawi), 76% (Sukkary), and 60% (Medjool). Quantification of sugars using High Performance Liquid Chromatography equipped with refractive index detector (HPLC-RI) revealed varying sugar compositions, with Ajwa, Safawi, and Sukkary containing a mix of fructose, glucose, sucrose, maltose, and lactose, while Medjool lacked lactose. Sukkary date powder exhibited superior flowability properties due to lower sugar and moisture content, meeting industry standards, although it displayed a higher tendency to cake compared to white and coconut sugars. Other physicochemical characterisation (pH, colour properties L*(lightness), a*(redness/greenness), b* (blueness/yellowness) values, hygroscopicity, solubility, morphology and chemical structure of all date sugar were also explored in comparison with commercial sugars (white sugar and, brown sugar and coconut sugar) as controls. Notably, Sukkary date powder emerged as a promising cultivar for production, offering reduced clumpiness and stickiness in comparison to Ajwa, Safawi, and Medjool date powders. These findings provide valuable insights for food manufacturers, formulators, and researchers interested in using Sukkary date powder in various foods. The potential use of Sukkary as a sugar substitute or carbohydrate source, suitable for both normal and diabetic individuals, underscores its versatility and highlights avenues for innovation in the food industry especially in confectionary, bakeries, beverages, snack foods or other natural, health-oriented food industries. Elsevier 2024 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/115321/1/115321.pdf Mohd Baroyi, Syahrul Anis Hazwani and Rosland Abel, Stashia Eleaness and Al-Awaadh, Alhussein M. and Fikry, Mohammad and Abdul Karim Shah, Nor Nadiah and Mohd Salleh, Faiqa Shazeaa and Garg, Vivek and Deng, Tong and Yusof, Yus Aniza (2024) Sweet flow: exploring the flowability, caking, morphology, and solubility of date sugars as promising sugar substitutes. Powder Technology, 443. art. no. 119925. pp. 1-11. ISSN 0032-5910; eISSN: 1873-328X https://linkinghub.elsevier.com/retrieve/pii/S0032591024005680 10.1016/j.powtec.2024.119925 |
| spellingShingle | Mohd Baroyi, Syahrul Anis Hazwani Rosland Abel, Stashia Eleaness Al-Awaadh, Alhussein M. Fikry, Mohammad Abdul Karim Shah, Nor Nadiah Mohd Salleh, Faiqa Shazeaa Garg, Vivek Deng, Tong Yusof, Yus Aniza Sweet flow: exploring the flowability, caking, morphology, and solubility of date sugars as promising sugar substitutes |
| title | Sweet flow: exploring the flowability, caking, morphology, and solubility of date sugars as promising sugar substitutes |
| title_full | Sweet flow: exploring the flowability, caking, morphology, and solubility of date sugars as promising sugar substitutes |
| title_fullStr | Sweet flow: exploring the flowability, caking, morphology, and solubility of date sugars as promising sugar substitutes |
| title_full_unstemmed | Sweet flow: exploring the flowability, caking, morphology, and solubility of date sugars as promising sugar substitutes |
| title_short | Sweet flow: exploring the flowability, caking, morphology, and solubility of date sugars as promising sugar substitutes |
| title_sort | sweet flow: exploring the flowability, caking, morphology, and solubility of date sugars as promising sugar substitutes |
| url | http://psasir.upm.edu.my/id/eprint/115321/ http://psasir.upm.edu.my/id/eprint/115321/ http://psasir.upm.edu.my/id/eprint/115321/ http://psasir.upm.edu.my/id/eprint/115321/1/115321.pdf |