Résumé:
As health concerns such as anemia, diabetes, and obesity continue to rise, consumer
preferences are shifting towards natural alternatives and embracing alternative medicine. Date
syrup, derived from the fruit of the date palm (Phoenix dactylifera L), has emerged as one such
natural alternative, valued for its nutritional richness and health benefits, particularly in arid
and semi-arid regions. Its unique flavor and potential health advantages have garnered attention
in the food industry.
This study aims to investigate the feasibility of using date syrup as a substitute for refined
sugar in the production of organic chocolate and related products. The research will delve into
incorporating date syrup into organic chocolate formulations, assessing various aspects
including microbiological, physicochemical, sensory, and rheological properties of the
resulting chocolate, in comparison to conventional chocolate sweetened with refined sugar.
Additionally, it seeks to gauge consumer acceptance of organic chocolate enriched with date
syrup.The anticipated outcomes of this research are twofold: firstly, to contribute to the
development of novel recipes of organic chocolate utilizing date syrup as a natural sweetener,
and secondly, to deepen our understanding of its implications on quality attributes and
consumer preferences for organic chocolate
