Table 1. Total soluble solids (TSS), proteins, browning index, pH and hydroxymethylfurfural (HMF) of carob, maple and date syrups.
| Carob accession | w(TSS)/(g/100 g) | w(protein)/(g/100 g) | Browning index | pH |
w(HMF)/ (mg/kg) |
|---|---|---|---|---|---|
| Akkar | (75.3±0.8)b | (2.7±0.0)h | (73.1±3.1)ef | (4.9±0.0)jkl | (1712.1±0.3)gh |
| Selaata | (79.8±0.3)hi | (2.50±0.01)g | (68.3±1.1)de | (4.93±0.02)kl | (13515±426fg |
| Wadi El Hojeir | (77.0±2.6)cd | (1.83±0.02)e | (87.8±0.2)g | (4.72±0.01)h | (1813±186)h |
| Batroun | (78.3±0.5)efg | (1.91±0.02)e | (45.8±2.1)c | (4.97±0.01)kl | (881±94)cdef |
| Maaroub | (78.7±0.4)fgh | (1.85±0.03)e | (31.3±1.0)b | (4.93±0.08)kl | (610±242)bc |
| Bourjin | (78.5±0.3)fg | (1.75±0.01)f | (88.9±1.8)g | (4.83±0.02)ij | (1778±265)gh |
| Marjayoun | (76.9±0.1)cd | (1.77±0.00)e | (49.0±1.1)c | (5.17±0.04)m | (779±6)bcd |
| AUB1 | (77.6±0.1)def | (2.14±0.01)f | (49.1±1.4)c | (4.68±0.01)gh | (1271±303)ef |
| AUB2 | (78.40±0.30)fg | (4.40±0.06)k | (85.5±10.5)fg | (4.88±0.02)jk | (1046±27)cdef |
| AUB3 | (80.18±0.08)i | (1.81±0.02)e | (56.7±8.7)cd | (4.90±0.13)jkl | (814±117)bcde |
| AUB4 | (79.43±0.06)ghi | (3.2±0.3)j | (57.9±1.2)g | (4.45±0.01)d | (519±210)h |
| AUB6 | (80.3±0.2)i | (2.39±0.06)g | (49.8±2.1)c | (4.75±0.05)hi | (874±50)bcde |
| AUB7 | (76.3±0.3)bc | (2.94±0.07)i | (52.4±4.0)c | (4.56±0.00)ef | (1103±352)def |
| AUB8 | (78.8±0.2)gh | (0.98±0.02)b | (32.4±3.3)b | (5.0±0.1)l | (711±91)bcd |
| AUB9 | (78.5±0.4)fg | (4.82±0.01)l | (86.9±12.1)cd | (4.37±0.01)c | (2169±514)b |
| AUB10 | (78.9±0.1)gh | (1.35±0.02)c | (88.1±0.6)g | (4.62±0.04)fg | (1784±172)gh |
| AUB11 | (78.8±0.2)gh | (2.5±0.1)g | (32.1±6.9)b | (4.73±0.02)h | (1121±302)def |
| AUB12 | (80.3±0.3)i | (2.22±0.01)f | (109.9±16.6)h | (4.25±0.00)b | (4049±182)i |
| AUB14 | (77.25±0.05)cde | (2.97±0.02)i | (127.3±5.4)i | (4.49±0.01)de | (1810±250)h |
| Date syrup | (75.50±0.00)b | (1.55±0.07)d | (98.0±23.4)gh | (4.01±0.03)a | (1987±283)h |
| Amber maple syrup | (66.6±0.1)a | (0.08±0.01)a | (3.9±0.2)a | (6.00±0.06)n | (66.2±3.0)a |
| Dark maple syrup | (66.9±0.1)a | (0.16±0.00)a | (4.1±0.2)a | (6.60±0.06)o | (72.5±2.2)a |
| Range of carob syrups | 75.3−80.3 | 1.0−4.8 | 31.3−127.3 | 4.3−5.2 | 520−4049 |
| Mean±S.D. of carob syrups | 78.4±1.4 | 2.5±0.9 | 67.2±27.2 | 4.7±0.2 | 1379±809 |
All mass fractions were determined on dry mass basis. AUB1 to AUB14=American University of Beirut. Values with different letters in superscript in the same column are significantly different (p<0.05) according to Duncan’s multiple range test