Évaluation et amélioration de la qualité des pâtes traditionnelles de dattes, produits du terroir des oasis

Abstract

In date fruit producing countries, oases women are known for their ingenious know-how concerning dates processing into various products: paste, juice, powder, etc. Nevertheless, the transmission of this traditional knowledge substantially regressed and the valorization of the local date products remains insufficient. This work aims to evaluate and improve the traditional process of making 'Tassabount' and 'Toummit' date pastes of Tata oases in Morocco. Some physicochemical and hygienic criteria of these pastes were evaluated and an improved process was applied to produce paste using dates of Bouittob and Black Bousthammi cultivars. The evaluation of physicochemical, sensory and microbiological criteria and storage suitability of the obtained paste was performed. According to the sorption curves, the traditional pastes have shown slightly hygroscopic behavior, which ensures microbial stability. However, this behavior causes water losses during storage, leading to paste fast hardening. We also noticed an insufficient hygienic quality of these pastes due to non-compliance with good hygiene and manufacturing practices. The paste prepared using the improved process has a very satisfying quality. The storage time and temperature had a significant effect on the physicochemical, sensory and microbiological properties of the paste. Appropriate packaging and storage conditions of this paste were suggested.