AFNOR (Association Française de Normalisation) (1997) Microbiologie des aliments. Contrôle de la stabilité des produits appertisés et assimilés. Méthode de référence, méthode AFNOR, 1997-10, NF V 08-401, p. 1-12 et méthode de routine NF V 08-408.
https://www.boutique.afnor.org/norme/nf-v08-408/microbiologie-des-aliments-controle-de-la-stabilite-des-produits-appertises-et-assimiles-methode-de-routine/article/757270/fa045341

has been cited by the following article:

• TITLE: Technological Valorization of Algerian Dates Downgraded from Deglet Nour Variety to Semi-Candied Dates in Dates Syrup

  AUTHORS: Férial Aziza Benyahia-Krid, Elheyfa Khemissat, O. Aissaoui Zitoun, Kaouther Djafri, Meriem Bergouia, Batoul Meghzili, Lamia El-Mechta

  KEYWORDS: Phoenix dactylifera L., Downgraded Dates, Food Formulation, Osmotic Dehydration, Stability Test

  JOURNAL NAME: Food and Nutrition Sciences, Vol.12 No.6, June 29, 2021

  ABSTRACT: The objective of this study is the valorization of downgraded dates from a high Algerian date variety Deglet Nour, locally called “h’chef”. The work starts with the implementation of a food formulation of semi-candied dates in syrup extracted from dates. This formulation was based on dehydration-impregnation by immersion (D.I.I.). The downgraded dates were cleaned, cut, blanched, and then immersed in date syrups with increasing differential concentrations in Brix degrees: 65°, 70° and 75°. The chosen date/syrup immersion ratio is 1:2 (w/w). The obtained semi-candied dates were the subject of physicochemical and sensory analyses. The characterization of the downgraded dates before immersion showed high sugar content with a rate 52.67 g% g of dry matter and low water content (14%) which favors their use in semi-candied products. The physico-chemical analyses results of the three semi-candied dates products show an increase in their final sugar content, i.e. from 53.55% to 60.78% and in ashes between 1.76 p.cent and 1.94 p.cent. On the other hand, sensory analysis results confirm that the semi-candied dates with a syrup of 75° Brix present the most appreciated and preferable organoleptic characteristics than the other variables. Finally, following appertisation, the stability test reveals good microbiological quality (100°C for 20 minutes) of the three (3) semi-candied formulations of dates. Thus, the valorization of the “h’chef” as sorting gap Deglet Nour date allowed its transformation into semi-candied dates, stable, appreciable on the organoleptic side. This new formulation could constitute a value-added product if eventually manufactured on an industrial scale, mainly in southern Algeria.