We used near infrared (NIR) spectroscopy to evaluate the degree of mixing of blended dry syrup (DS) products whose particle sizes are not specified in the Revised 16th Edition of the Japanese Pharmacopoeia, and also evaluated the degree of mixing when powder products or fine granule products were added to DS products. The data obtained were used to investigate the relationship between the parti...

A study has been initiated to review syrup clarification technology, with the objective of finding methods of improving syrup clarification, including chemical addition, and with special reference to aeration and flocculation problems. Preliminary results suggest that significant improvements to raw sugar quality are possible, particularly filterability. The review to-date is presented, with re...

Date palm fruit is consumed as fresh fruit or processed to produce date paste and date syrup. Date syrup (DS) a natural sweetener contains mainly glucose and fructose and used with different food products. The effect of substituting sucrose with different level of DS (0, 25, 50 and 100%) on the physiochemical and sensory properties of ice cream were investigated. The overrun increased with incr...

The tendency to consume food with lower sugar content and alternatively healthy foods and food products are rising. High levels of sugar in date syrup might be used as a good alternative to sugar in various food products. Iran is one of the main producers of date fruit and it is possible to produce foods with high nutritional values from date to replace high-sugar content food....

Al-Qassim is superabundant date fruits production in kingdom of Saudi Arabia (KSA); considers the plentiful region for producing syrup resulting massive amounts crude fibers (DFs). Current study aimed to valorizes powdered DFs usage by formulating biscuits with different levels (5, 10 & 15%). Chemical compositions, antioxidant activity and total phenolic as well physical microbiological propert...