Process of Syrup from Date Palm for Using in Sweet Agar Dessert

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Weena Tongrod
Rossaporn Jiamjariyatam


The objectives of this research were to study the nutritive value of date palm syrup and to investigate the effect of using date palm syrup on the sweet agar dessert. The 4 ratios of date palm syrup substituted sucrose in sweet agar dessert were 0%, 50%, 75% and 100%. The nutrition of date palm syrup was analyzed by INMUCAL-Nutrients program V.4.0. It was found that 100 g of date palm syrup provided 359.94 kcal and carbohydrate, moisture, dietary fiber, protein and fat contents were 89.99 g, 23.41 g, 9.94 g, 2.52 g and 0.13 g, respectively. It was found that date palm syrup contained high mineral contents of potassium and phosphorus at 712.25 and 32.72 g, respectively. The physical characteristic of sweet agar dessert was analyzed by texture analyzer. Replacement of date palm syrup in sweet agar dessert significantly decreased the hardness (p≤0.05). The consumer acceptance was determined using 7-point hedonic scales. The overall acceptance of agar dessert made from 100% date palm syrup gave no significant differences compared to that of the sweet agar dessert made from 100% sucrose (p>0.05). Increasing the amount of date palm syrup in sweet agar dessert showed no significant differences of the sensory preference scores on the appearance, odor, flavor and acceptance compared with those from the sweet agar dessert made from 100% sucrose (p>0.05). In conclusion, the date palm syrup at higher than 75-100% can be used to replace sucrose for sweet agar dessert.


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Tongrod, W., & Jiamjariyatam, R. (2022). Process of Syrup from Date Palm for Using in Sweet Agar Dessert. Journal of Science Ladkrabang, 31(1), 44–56. Retrieved from
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