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

AbstractThis 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 30min 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