1M. Sc of the Department of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran.
2Assistant Professor of the Department of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran.
3Assistant Professor of the Department of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
Date syrup powder is a new product which can be used as sugar substitute. First, the date syrup was spread out on a foil and placed in the oven at 60°C for 24 hours. Date syrup was separated from the foil and grinded. 2% agar and 2% starch were added and syrup with agar and starch that was in a lumpy shape were crushed and spread on the foil and placed at 60°C for 24 hours. Powdered granules, agar and starch were grinded for the second time, and spread out on the foil and placed at 60°C for 4 hours. Finally, granules were milled once more, and the color, moisture, sugar content, solubility and turbidity of the powder solution were measured. Statistical results were assessed by the use of SPSS19 Software and Paired samples test. Color strength, moisture and turbidity of purified powder solution with gelatin and Bentonite were evaluated. Solubility and fructose content were higher for the purified powder using alkaline method. Purified syrup using alkaline method is superior due to the fact that amino acids, pectin and colloids compounds are eliminated. As the result the color of the powder was more clear, moisture and turbidity were lower with higher solubility.