Physicochemical and functional properties of typical Tunisian drink:: Date palm sap (Phoenix dactylifera L.)

The present work aimed to study the physicochemical characteristics and the functional properties of the male date palm sap (Phoenix dactylifera L.). The surface properties at the air-water interface were studied on the basis of the drop volume method. Foaming properties (foam capacity and stability) were evaluated using bubbling method by optical and conductimetric measurements (foamscan). Composition analysis revealed a high sugar content (92.29% w/w dry matter basis) with dominance of sucrose. Sap contains also 5.14% w/w of proteins and 2.57% w/w of ash. Proteins are probably the source of the surface activity and the observed foam power. At higher contents of dry matter, lyophilized sap solutions showed Newtonian comportment and improved surface activity and foam properties. Results present some interesting functional properties that suggest to deepen research particularly in sap proteins.