Aperçu sur les caractéristiques physicochimiques et biochimiques de trois sirops de dattes (Rob) élaborés traditionnellement dans la région d’Adrar (Algérie)

  • Louisa Boussaid
  • M’hammed Bouallala
  • Hakim Aguedal
  • Abdelkader Iddou
  • Noureddine Bouras
Keywords: Date syrup; Traditional product; Rob; Transformation; Adrar


The transformation of dates into by products has been known for a long time among the Saharan population. One of the products
traditionally made and widely consumed in the Adrar region is the date syrup locally called Rob. The objective of this work i s to carry out a
physicochemical and biochemical analysis of this product with high energy value. For this, we collected from artisans three types of Rob
made from three varieties of dates common in the Adrar region (Hmira, Timliha and Timdjohar). These last underwent physicochemical and
biochemical analyses (dry matter, ash, density, total soluble solids (TSS), pH, titratable acidity, and total sugars). The obtained results showed
that all the syrups analyzed contain very similar values concerning pH, titratable acidity, density, ash, and total sugars. Regarding the TSS,
the syrup of the Hmira variety recorded the lowest value (71° Brix) and the syrup of the Timdjohar variety recorded the highe st value (92°
Brix). Regarding the dry matter, the Timliha variety syrup differs from other syrups by the lowest value (51.8%). In general, these traditionally
produced syrups which are highly appreciated by the population of arid regions deserve special attention for their industrialization.