Thesis:

Comparison of the physicochemical and qualitative characteristics of date syrup prepared traditionally (Khasoei, Mozafati) with industrially produced date syrup

In this research, first were purchased, mozafati and khasoei dates, which are soft dates. Then, date syrup was prepared from them in the traditional method, and samples were taken from the syrups produced in the industry. Finally, were compared the syrups produced in the industry with the syrups prepared traditionally in terms of physicochemical and sensory properties. The results showed that the amount of ash and non-reducible sugar (sucrose) in the syrup produced in the industry was more than the syrups prepared traditionally. On the other hand, even though the Brix of all the syrups was the same, the consistency and viscosity of the syrup prepared in the industry was higher than the traditional syrups, and in this aspect, they had a significant difference (p<0.05).The results obtained from the statistical data showed that there is a significant difference between all the syrup samples in terms of sensory characteristics. In terms of color, taste and sweetness, the syrups prepared from mozafati and khasoei dates received higher score from the evaluators than the syrups produced in the industry. Of course, they believed that the consistency of industrial syrup is better than the consistency of traditionally produced syrups. This opinion of the evaluators was consistent with the data that the Bostwick consistency meter showed. This means that in the physicochemical tests, the consistency of industrial syrup was higher. These results indicate that it was most likely present in the stabilizers industrial syrups.The results of this research showed that although the production of syrup with traditional methods can cause loss of color, taste and aroma of the product. But with all these disadvantages, compared to the syrup that is produced in the industry, it has a higher quality score.

Keywords: Keywords: Date syrup - physicochemical and sensory characteristics - consistency - viscosity