دراسة تأثير المعاملات الحرارية على بعض الخصائص الفيزيوكيميائية لدبس الرمان

Abstract

This research was conducted in the laboratories of the Faculty of Agriculture, Tishreen University, and the laboratories of the Faculty of Technical Engineering, Tartous University, in 2023, with the aim of studying the effect of thermal treatments on some physicochemical properties of pomegranate molasses samples manufactured using the traditional and vacuum methods, and comparing them with the commercial product available in the markets in order to determine the best product with high quality. Fresh local pomegranate fruits, free of defects and disease infections, were obtained from an orchard in Tartous Governorate. After washing and drying them in the laboratory, the juice was obtained and then concentrated in two ways: first, by the traditional method in open vessels and under regular atmospheric pressure, and by the evaporation method under vacuum. After obtaining a commercial pomegranate molasses sample, a set of different physicochemical tests were conducted on all the previous samples, where the average moisture was     (20.58, 18.9, 22, 02) % in the pomegranate molasses sample produced using the traditional, vacuum, and commercial methods, respectively. The average ash content was                        (2.66, 2.86, 3.68)% respectively, and the percentage of solid matter soluble in water reached (75.77, 80, 74.3)% respectively, and the refractive index recorded close values ​​(1.4918, 1.501, 1.4762) for the three samples respectively, while the average solid matter insoluble in water was (1.44, 1.9, 2.67)% respectively, while the average acidity was (9.6, 8, 6.4)% respectively measured on the basis of citric acid, the viscosity was estimated for pomegranate molasses at (1120, 1460, 920) m Pa and manufactured according to the traditional method and the method under vacuum and the commercial product respectively The average total sugars of the samples were (56.5-77.5-72.5) g/100g in the three samples respectively, where significant differences were recorded in the content of the molasses samples produced by different methods of total sugars and invert sugar, while the average hydroxymethylfurfural was (19.52, 19.13, 49.78) ppm for the three pomegranate molasses samples respectively.Most of the qualitative tests gave positive results with the Molisch, Benedict, Barfoed, Sloanoff test, and the tannin detection test, which indicates the quality of the resulting molasses and its richness in nutrients.