Valorization of Date Sorting Rejects and Date Pits from Mejhoul, Boufeggous, and Jihel Varieties: Processing, Product Development, and Physicochemical Characterization

Abstract

Date sorting rejects, corresponding to fruits with visual defects and low market value, together with date pits, are agro-food by-products that remain underutilized despite their nutritional and technological potential. This study focused on the valorization of these by-products from three Moroccan date varieties (Mejhoul, Boufeggous, and Jihel) for the development of innovative food products. First, the raw materials were characterized in terms of their physicochemical and microbiological properties. Based on these characteristics, several value-added products were developed, including date syrup, date paste, date powder, date-enriched biscuits, and a coffee substitute produced from roasted date pits. The results showed that date sorting rejects present favorable characteristics for valorization, with low water activity (0.303–0.342), high soluble solids content (61.6–78 °Brix), and good microbiological stability. The produced date syrups exhibited high yields (>80%), total soluble solids ranging from 69.9 to 72.8 °Brix, pH values between 4.25 and 4.53, and viscosities from 2,924 to 7,929 cP, comparable to commercial products. Date pastes showed yields above 100%, total soluble solids of 63.4–65.6 °Brix, and water activity between 0.55 and 0.70. Date powders were characterized by low moisture content (<10%) and very low water activity (<0.18), ensuring good storage stability. The powder from the Jihel variety proved particularly suitable for biscuit formulation, allowing complete replacement of sucrose and up to 50% substitution of wheat flour while maintaining acceptable sensory quality. In contrast, coffee substitutes produced from date pits exhibited satisfactory physicochemical properties but limited consumer acceptance. Overall, these findings highlight the strong potential of date sorting rejects and date pits as sustainable raw materials for the development of value-added food products, contributing to the reduction of post-harvest losses and the promotion of a circular economy in the date palm sector.