Effect of sucrose substitution by date sugar on the physicochemical and sensory properties of sour cherry jam Homayouni-Rad, A. 1, Bazrafshan, M, 2 . Vahid, F. 3, Khoshgozaran Abras, S. 4

Date fruit is rich in carbohydrates, dietary fibers, vitamins and essential minerals. In present study, date sugar was used as an alternative for sucrose in sour cherry jam because of its nutritional properties. The physic-chemical and sensory characteristics of the product was assessed and compared with the control sample. At First, both dietary and the control samples were prepared under atmospheric pressure. The samples were assessed for the physic-chemical parameters including acidity, pH, Brix and insoluble solids content. Sensory evaluation was performed by presenting the questionnaires. The final values of viscosity and Brix values for the control were 8733 centi poase and 70, and for dietary jam were 7233 centi poase and 54, respectively. The pH range for both samples was found between 3-3.8. There were no significant deference between dietary jam and the control samples in view of acidity an insoluble material. Both products showed good acceptability among panelists. The results indicated that there were no significant differences between dietary jam and the control in view of overall acceptability. It could be concluded that the application of date sugar as an alternative for sucrose in manufacturing of dietary jam had no deleterious effect on the sensory characteristics of the product (i.e. taste) and could receive good acceptability among consumers.