Some Physicochemical Properties of Date Syrup, Conc entrate, and Liquid Sugar in Comparison with Sucrose Solutio ns

Abstract

The date fruit is of high nutritional value and its chemical composition is unique in providing energy, minerals, and vitamins for human. Date syrup, date concentrate and liquid date sugar are among semi-finished liquid pr oducts produced from low quality dates at industrial scale. In this research, some physicochemical properties o f date syrup, concentrate, and liquid sugar in comparison with su crose solutions were studied and the possibility of replacing sucrose with date liquid p roducts was investigated. The results showed that the main chemical component of all thre e date products was simple sugars of fructose and glucose. Ash and protein contents of d ate liquid sugar were much lower than date syrup. pH values of date liquid products were also significantly different. Concentration of total phenolic and flavonoid compo unds in date syrup was much greater than date liquid sugar. Overall, processing of date syrup to date liquid sugar reduced its nutritional quality while improving technological p roperties. It can be concluded that in choosing date liquid products as raw materials in f ood formulation, for the products that brown color of date liquid products does not affect the appearance of the final products, usage of date syrup or date concentrate is proposed . However, in other foods where brownish color of date syrup or date concentrate de teriorates sensory attributes of the final products, date liquid sugar is suggested. Dat e liquid products are also good candidates for high sugar products with sugar cryst allization problem. Keywords : Fructose, Glucose, Nutritional quality, Replacing sucrose.