Composition and Functional Properties of the Date Fruit Residue a By-product of Date Syrup/Debis Production

Low quality date fruits are processed to produce date syrup. Date fruit residue is the major by-product of date syrup production and used mainly as animal feed. The aim of this study was to characterize commercial date fruit residue from three date varieties (Khulas, Barhee and Lulu) produced at a local date processing establishment. Microbiological quality, proximate composition, sugars, dietary fiber (soluble and insoluble), minerals content, color and functional properties (water holding capacity, oil-holding capacity, emulsifying activity, emulsion stability, foam capacity and foam stability) were evaluated. The main components of the date fruit residue were dietary fibre total (50.8-56.5%) and sugars (27.7-30.4%). Date fruit residue had similar color, water holding capacity (1.86-2.00 g/g), oil-holding capacity (0.66-0.68 g/g), emulsifying activity (56 %) and emulsion stability (71 %). Date fruit residue might be an alternative source for dietary fiber that will ultimately result in adding value to the date fruit residue and benefiting palm dates growers and processors.