PRODUCTION AND SENSORY EVALUATION OF HOMEMADE DATE SYRUP AS ALTERNATIVE SWEETENER IN POST COVID19: A PRELIMINARY STUDY

Abstract

Date fruits (phoenix dactylifera) belongs to the palm tree family Arecaceae. The date fruits and seeds are
rich in vitamins, minerals, antioxidants and fiber and contain both essential and non-essential amino acids.
Date is naturally sweet and can be processed into syrup and used as healthy alternative to table sugar.
Eating healthy for sustaining a healthy life in post COVID19 is the wish of every human being but with the
changing lifestyle and palates for sweeten food, healthy living may be compromised. COVID-19 pandemic
had enormous impact on the eating habit of the general population with visible effects in post COVID19
leading to major behavioral changes in eating habits especially high calorie diets which may promotes extra
weight gain and exacerbates their risks of developing health complications, severe disease cases, and
mortality. This paper examined the production and sensory evaluation of homemade date syrup as
alternative sweetener in post COVID19. Specifically, the study produced syrup from date fruits, conducted
sensory evaluation and acceptability of tea using the syrup as sweetener and studied the keeping quality of
the homemade syrup at room temperature. Findings revealed that, the syrup was rated high in all the sensory
attributed measured and had no significance difference at P < 0.05 with the control. People of all ages
should be encourage to include date syrup in their diet especially in beverages and breakfast cereals as this
will help increase essential nutrients intake that are present in date fruits and also reduce their risks of
developing health complications such as dental carries, obesity, type 2 diabetes, insulin resistance and fatty
liver disease.