From:  Physicochemical, microbiological, and nutritional characterization of Tahlaout, a traditional Moroccan date-based product

 Results of the physicochemical analyses of the thirteen Tahlaout samples developed in the Draa-Tafilalet region.

SampleBrix (°Bx)awpHTitrable acidity (%)Dry matter (%)Ash content (%)Reducing sugars (mg GluE/gS)
171.8 ± 0.2f0.69 ± 0.01cd3.83 ± 0.01ab0.561 ± 0.0097d81.2 ± 0.5h2.83 ± 0.4ab608.3 ± 22.1ab
268.4 ± 0.5b0.72 ± 0.00e3.83 ± 0.00ab0.491 ± 0.0084c78.6 ± 0.9f2.64 ± 0.07ab577.2 ± 14.7ab
370.3 ± 0.3d0.70 ± 0.00cd3.83 ± 0.03ab0.480 ± 0.0097c70.4 ± 0.5b3.07 ± 0.07abcd696.5 ± 32.6a
467.8 ± 0.2a0.70 ± 0.00d3.95 ± 0.00b0.498 ± 0.00242c69.7 ± 0.8b2.50 ± 0.05a617.2 ± 3.7ab
573.3 ± 0.2g0.69 ± 0.00cd3.89 ± 0.02b0.396 ± 0.04228b74.4 ± 0.2d2.99 ± 0.01abc650.7 ± 17.7ab
674.7 ± 0.2h0.69 ± 0.01cd3.92 ± 0.02b0.442 ± 0.00242bc77.7 ± 0.5e3.86 ± 0.06e669.5 ± 42.3a
770.9 ± 0.2e0.69 ± 0.01cd3.88 ± 0.05ab0.412 ± 0.02635c73.5 ± 0.4c3.4 ± 0.7acde698.1 ± 27.3ab
870.0 ± 0.02cd0.68 ± 0.00c3.82 ± 0.03ab0.405 ± 0.00874c65.6 ± 0.2a3.65 ± 0.26de614.8 ± 51.4ab
971.1 ± 0.05e0.69 ± 0.00cd3.88 ± 0.03ab0.462 ± 0.0042bc65.3 ± 0.2a3.54 ± 0.07cde618.1 ± 1.4ab
1076.3 ± 0.1i0.62 ± 0.00a4.12 ± 0.03c0.316 ± 0.02072a81.3 ± 0.2h2.64 ± 0.03ab658.9 ± 25.8ab
1169.8 ± 0.1c0.70 ± 0.00d4.38 ± 0.06d0.714 ± 0.042e73.3 ± 0.2c3.60 ± 0.05de560.1 ± 17.0bc
1274.5 ± 0.2h0.66 ± 0.00b3.68 ± 0.24a0.620 ± 0.08126d80.3 ± 0.5g3.44 ± 0.01cde658.1 ± 29.4ab
1374.7 ± 0.1h0.66 ± 0.00b4.10 ± 0.07c0.581 ± 0.00642d78.6 ± 0.3f3.17 ± 0.17bcd524.9 ± 7.5c
Average71.80.683.930.49174.63.18627.1
Range67.8–76.30.62–0.723.68–4.380.316–0.71465.3–81.32.50–3.86524.9–698.1

* Values represent the mean ± standard deviation of three replicates (n = 3). Within the same column, means sharing the same letter are not significantly different according to Tukey’s post hoc test (p > 0.05). aw: water activity; °Bx: degree Brix.