Physico-chemical properties of commercial date pastes (Phoenix dactylifera)

Some important physico-chemical properties (total solids, water activity, sugar profile, color, rheology/texture, melting point and glass transition) of commercial date paste produced from three selected cultivars (Khalas, Bumaan and Lulu) were investigated. No significant differences were observed in total solids, sugar profiles, water activity and glass transition temperature (Tg) among the date cultivars. Inflection glass transition temperatures of the samples ranged between −30.67 and −33.39 °C, while Lulu paste showed a higher melting point compared to others. Rheological measurement confirmed the visco-elastic nature of date paste. Bumaan paste exhibited a noticeably elastic and viscous modulus compared to others. Texture profile analysis (TPA) data revealed that paste made from Lulu cultivar possessed the least hardness, gumminess, chewiness and springiness but moderate adhesiveness.