Preparation and Evaluation of Healthy Chocolate Spread with Date Syrup | ||
| Food Technology Research Journal | ||
| Volume 10, Issue 1, December 2025, Pages 1-10 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ftrj.2025.373376.1184 | ||
| Authors | ||
| Eman S. Ghoname* 1; Amira, E. Abd El-Gwad2 | ||
| 1Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center | ||
| 2Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||
| Abstract | ||
| Date syrup, rich in minerals and natural sugars, offers a nutritious alternative to refined sugar, particularly for diabetic and health-conscious consumers. This study aimed to develop healthy chocolate spread by replacing sugar with date syrup at 25–100% (w/w) levels. Physicochemical properties (pH, acidity, °Brix, viscosity) and sensory attributes were evaluated. Increasing date syrup levels lowered pH and °Brix but increased acidity, resulting in softer texture and reduced viscosity. Sensory results showed that 50% and 75% substitution levels remained acceptable (overall acceptability 4.29 and 3.67 on a 5-point scale), despite lower sweetness compared with the control (4.70). These findings demonstrate that date syrup can replace sugar by up to 75%, enhancing nutritional value and reducing calories while maintaining good sensory quality. | ||
| Keywords | ||
| Chocolate spread; date syrup; sucrose substitution; low-calorie; natural sweetener | ||
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