Physicochemical, microbiological, and nutritional characterization of Tahlaout, a traditional Moroccan date-based product

Abstract

Aim: This study aimed to evaluate the physicochemical, functional, and microbiological quality ofTahlaout, a traditional date-based product from the Draa-Tafilalet region of Morocco. The main objective is to compare these characteristics with international standards, including Gulf date syrup (dibs) and Egyptian date honey, to assess their potential for market valorization and formal recognition. Methods: A cross-sectional analytical and comparative study was conducted on thirteenTahlaout samples collected from different women-led cooperatives. Physicochemical parameters, including pH, degree Brix (°Bx), water activity, dry matter (DM), ash content, reducing sugars, viscosity, and color, were determined using standardized methods. Functional and nutritional properties were assessed by quantifying total polyphenols, flavonoids, antioxidant activity, and mineral composition. Microbiological quality was evaluated by enumerating aerobic mesophilic flora, yeasts, molds, and total coliforms. Results: The majority ofTahlaout samples complied with international quality standards and exhibited high levels of bioactive and nutritional compounds: mean total polyphenol content (TPC) of 26.68 mg

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