Abstract
The date syrups are processed traditionally from pulps of the date palm Phoenix dactylifera L. The pits, residues from the syrups production, are rich in bioactive compounds and could constitute an added value. The present study aims to promote Algerian dates of low market value and develop new food formulation of syrup from whole dates. Therefore, the physicochemical and sensory properties of the date syrups of three Algerian date varieties, namely H'mira, Ghars and Tantbouche, pitted and from entire fruits, were evaluated. The obtained results indicated that the incorporation of date pits was able to improve significantly the physicochemical and sensory properties of the new prepared syrups. In general, the physicochemical attributes of new syrups varied between samples. However, the syrup prepared by H'mira pits was most appreciated for its color, sweetness and brilliance and therefore received the highest hedonic preference score and purchase intent (2.75 and 2.69 respectively). Overall, date pits incorporation could improve significantly the composition and nutritional properties of date syrups.
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