Compositional characteristics of date syrup extracted by different methods in some fermented dairy products

This study was conducted to select the best method of extraction. Different methods have been used to extract and concentrate the date syrup “Dibs”. Minced date flesh of Saidy variety was extracted twice using minced flesh at a water rate of 1:2 at 70 °C for 30 min using microwave, rotary evaporator and water bath and concentrated in a rotary evaporator and microwave. Apparently, use of microwave method for extraction and concentration of date syrup had a significant (p ⩾ 0.05) difference higher in the content of moisture, protein, total sugars, dietary fiber, total phenolics, hydroxymethylfurfural and ash, but it had no significant (p < 0.05) difference in insoluble solids and fat content. The organoleptic evaluation of zabady and biogarde prepared with dibs are correlated with the chemical characteristics and microbiological tests. Results could be concluded that the caloric values of fermented milk products with 2% Dibs attained the highest values, actually 65.62 and 64.78 K Cal/100 g for zabady and biogarde respectively. Total solids, S.N., T.A. and ash contents were gradually increased during storage periods. Also, zabady and biogarde with 2% dibs were found to be rich in all essential amino acids excluding lysine, histidine, threonine, and leucine + isoleucine.