THE EFFECTS OF SUCROSE SUBSTITUTION WITH DATE SYRUP ON RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF KOOSHAB

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HOMAYOUNI RAD A.; HAJIEGHRARY F.; KHODAVIRDIVAND KESHTIBAN A.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:64 Page(s): 155-164

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Title

THE EFFECTS OF SUCROSE SUBSTITUTION WITH DATE SYRUP ON RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF KOOSHAB

Author(s)

HOMAYOUNI RAD A. | HAJIEGHRARY F. | KHODAVIRDIVAND KESHTIBAN A. | Issue Writer Certificate

Keywords

KOOSHABQ1

DATE SYRUPQ1

SUGAR SUBSTITUTIONQ1

ORGANOLEPTIC PROPERTIESQ2

Abstract

Iran is one of the main date palm producers in the world. Date waste was increased, so research around using date products such as syrup, sugar and spread was increased. In this study sucrose replaced with DATE SYRUP in KOOSHAB and physicochemical, rheological and ORGANOLEPTIC PROPERTIES were studied during 6 months. In this study, various levels of sucrose and DATE SYRUP were used for the production of KOOSHAB, and their effects on physicochemical and sensory properties were studied during 6 months. The SPSS19 software was used for analysis of the data, the statistical test being the Duncan’s test. According to results during 6 months acidity and Brix were constant. Nonalcoholic KOOSHAB in which the DATE SYRUP was used generally have a significant difference (p<0.05) in reducing sugar, color and viscosity with control sample. Samples with 75%, 50% and 25% DATE SYRUP have significantly difference with control sample in total sugar, however there was no significant difference between sample with 100% DATE SYRUP and control sample. According to sensory results, beverage with 75% DATE SYRUP exhibited the highest overall acceptability. Beverages which DATE SYRUP used instead of sugar have a desirable characteristic and indicate that substitution of sugar by DATE SYRUP didn’t leave any undesirable effects.

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APA: Copy

HOMAYOUNI RAD, A., HAJIEGHRARY, F., & KHODAVIRDIVAND KESHTIBAN, A.. (2017). THE EFFECTS OF SUCROSE SUBSTITUTION WITH DATE SYRUP ON RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF KOOSHAB. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(64), 155-164. SID. https://sid.ir/paper/72664/en

Vancouver: Copy

HOMAYOUNI RAD A., HAJIEGHRARY F., KHODAVIRDIVAND KESHTIBAN A.. THE EFFECTS OF SUCROSE SUBSTITUTION WITH DATE SYRUP ON RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF KOOSHAB. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(64):155-164. Available from: https://sid.ir/paper/72664/en

IEEE: Copy

A. HOMAYOUNI RAD, F. HAJIEGHRARY, and A. KHODAVIRDIVAND KESHTIBAN, “THE EFFECTS OF SUCROSE SUBSTITUTION WITH DATE SYRUP ON RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF KOOSHAB,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 64, pp. 155–164, 2017, [Online]. Available: https://sid.ir/paper/72664/en

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