Valorization of date syrup for the manufacture of Bio-chocolate

Abstract

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