Études Physico-Chimiques, Biochimiques, Microbiologiques Et Organoleptiques Des Boissons Energisantes (Takarwayate, Iddfi,Wazzouazza) À base de deux variétés de dattes (GHARS, HAMRAYA), de la Région de Ouargla (cas de k’sar de Ouargla)

Abstract

The aim of this work is to study the physico-chemical, biochemical and organoleptic properties of TAKARWAYATE, IDDFI, WAZZOUAZZA, beverages made from two varieties of dates (GHARS, HAMRAYA), which are part of the Ouarglis culinary heritage. Acid pH values range from 2.92 to 3.4, salinity from 2.27 - 2.98 PSU. The conductivity of the beverages varies between 4.24- 5.51, the TSS rate by Brix is between 2.1- 12.5, and also to evaluate the biochemical quality respectively from 0- 19.57%; and from 0- 44.61 % for glucose and fructose by HPLC; the alcohol content is nil. Microbiological quality (FMAT test) demonstrates the absence of pathogenic microorganisms. The TAKERWAIT, IDDFI and WAZZOUAZA organoleptic tests show acceptance and appreciation by Ouarglis consumers. These traditional beverages are prepared from dates and medicinal plants, providing a range of therapeutic and energy benefits. The results were in line with standards, notably for physicochemical and biochemical parameters, demonstrating the quality of the beverages and compliance with hygiene and safety rules during traditional preparation processes, using acceptable ingredients.