Date Syrup as a Sugar Substitute and Natural Flavour Agent in Ice Cream Manufacture

Abstract

The addition of date syrup (Dibis) as a substitution of sugar in the ice cream manufacturing was replaced by 20, 40, 60 and 100%. The effect of these replacements on the titratable acidity, pH, total solids, specific gravity, weight per gallon, viscosity in the ice cream mixes and the specific gravity, weight per gallon, overrun and melting rate as well as the sensory evaluation of the resultant ice cream were evaluated. The titratable acidity of ice mixes increased significantly with the increase of date syrup while the specific gravity of plain ice cream was higher significantly than the mixes prepared with the addition of dibis. The replacement of sugar in ice cream mixes resulted in an increase significantly in viscosity and the increase was proportional to the replacement ratio of dibis. The specific gravity as well as weight per gallon of resultant ice cream increased significantly with the increasing of sugar replacement by dibis. The overrun of the resultant ice cream decreased significantly as a result of replacing sugar by dibis. Regarding to the melting rate of resultant ice cream there was a significantly decrease of all treatment than the plain ice cream. The average of total bacterial, psychrotrophic bacteria and moulds & yeasts counts of mixes before pasteurization were higher than that after pasteurization in all treatments. On the other hand, the total bacterial, psychrotrophic bacteria and yeast & mould counts of resultant ice cream were increased in all treatments. It is recommended that the dibis can be used as replacement of sugar up to 60% to give good quality ice cream with enhancing the nutritive value of the products.

Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage

“…There were slight changes in potassium content during storage, with a general irregular fluctuation. The findings of this study are in agreement with previous reports indicating that the addition of dates improved the potassium content of fermented dairy products [ 33 , 34 , 38 , 49 ]. In addition, the amount of potassium in this study was comparable with amounts (921–1337 mg/kg) reported in yogurt fortified with fruit [ 54 ].…”

“…Incorporation of a date syrup and sugar mixture in laban drinks slightly reduced the calcium content of the product ( Figure 3 B). This is comparable with a previous report that showed a slight effect of dates on the calcium content of some fermented milk products [ 33 , 34 , 49 ]. Laban drink samples containing date syrup showed low calcium content compared with NC and PC samples.…”

“…Magnesium is a highly important mineral in health and nutrition, as it has essential roles in the physiological activity of the heart, brain, and muscles, is a cofactor in various enzymes, and is involved in the synthesis of nucleic acids [ 48 ]. In agreement with this finding, previous studies indicated that date dibs increased the magnesium content of fermented dairy products [ 33 , 49 ]. In addition, the increment in magnesium content following the addition of dates was observed in fermented milk beverages [ 35 ] and yogurt [ 50 ].…”

“…The magnesium content of all samples fluctuated during storage, and the highest value was observed in the DSL drink at the end of storage period, which could be due to the liberation of magnesium during the degradation of proteins and phenolic compounds by the action of the fermenting microorganism [ 51 ]. Similarly, an increase in magnesium content during storage of bio-yogurt fortified with date syrup was reported [ 49 ].…”

Utilization of Date By-Products in the Food Industry

“…Low-grade date Date syrup Ice cream, beverages, baked products, jam, butter(Barreveld 1993;Jridi et al 2015; Razavi, Habibi Najafi, and Alaee 2007; Gheisari, Heydari, and Basiri 2020;Tammam, Salman, and Abd-El-Rahim …”