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Register a new userStatus of Molasses manufacturing from raisin and its development in Damascus country side
واقع صناعة الدبس من الزبيب و آفاق تطويره في ريف دمشق
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محمد خير طحلة( باحث )
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نُفّد هذا البحث في إحدى الورش الفنية الصغيرة لصناعة الدبس من الزبيب في قرية معربا – منطقة التل – محافظة ريف دمشق. استخدم الزبيب الناتج من تجفيف العنب البلدي الذي يمتاز بنسب عالية مـن السكريات الكلية تصل حتى 30 % و الذي تشتهر بزراعته قرى و بلدان محافظة ريف دمشق، أُنتج الدبس بطريقتين: الطريقة التقليدية و الطريقة المقترحة. أظهرت نتائج البحث تفوق الطريقة المقترحة من حيـث نسبة السكريات الكلية المستخلصة في عصير الزبيب (الجلاب)، إذ شكلت مقارنـة بالطريقـة التقليديـة: خلال الثلاثة البراميل في التسلسل على (%41.2- %40.2- %38.8 و %42.09- %41.3- % 39.4) عملية الاستخلاص. كما أظهرت تفوق الطريقة المقترحة بمؤشرات المنتج النهائي (الدبس) مـن حيـث محتواه بفيتامين C و السكريات الكلية إذ شكلت: 023 مغ/100غ و 17.93 % و بلغت بالطريقة التقليديـة 22.0 مغ/100غ و 14.88 % و شكلت نسبة الرماد في الطريقة المقترحة 29.2 % و 17.2 % في الطريقة التقليدية، و هذا يدل على غنى الدبس الناتج بالعناصر المعدنية و من أهمهـا : البوتاسـيوم و الكالـسيوم و الفسفور فضلاً عن الحديد.
This research have been done at a small local shop for producing Molasses from raisin (dry grape) located at Maraba village/Al -tall/, Damascus country side. We used raisin from dried local grape (famous at Damascus country side) which has a high total carbohydrates contents (up to 30%). Tow methods for producing Molasses: First one (traditional) and second one (suggested). The results showed that the total carbohydrates juice of raisin (Al -jalap) in suggested method was more (39.4, 41.3, 42.09%) than in traditional one (38.8, 40.2, 41.2 %), respectively during extraction process. The Molasses obtained from suggested method was higher in vitamin C 0.32 100Mg/g) and total carbohydrates (93.17 %) comparing with the traditional method 0.22 (100Mg/g) and (88.14 %), respectively. Percentage of ash by suggested method was 2.29 % and by traditional method was 2.1 % so that reflect the highest mineral (k, Ca, P, and Fe) in the suggested method.
References used
AOAC) Association of Official Analytical Chemistry. (2004). Official methods of analysis. 17th Ed, Washington, DS, USA, 2(44):1-43)
Chau E. J, krrvil J. G. (2001). Effect of ingestion of purple grape juice on endothelial function patients with coronary heart disease; P- 553
Doymaz, T. (2006). Drying Kinetics Of Blak Grapes Treated With Different solutions ,journal of Food Engineering Volum 76, Issue 2, .p.212-217
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