Introduction: The cake is a very diverse variety of flour products that are popular among people, especially children and adolescents. This product is a sweet with a special soft tissue that flour, oil, SUGAR and eggs are the main its ingredients (Institute of Standards and Industrial Research of Iran 2006). Despite the benefits of sucrose as a natural sweetener with desirable performance characteristics, due to problems with blood pressure, heart disease, tooth decay, obesity and increased blood glucose and insulin levels, especially for harmful diabetics in addition, due to economic and technological issues, increasing research are under way to replace SUGAR with other sweeteners. One of the important issues regarding the replacement of SUGAR in food products is the choice of the type of sweetener to replace and how to preserve the quality of the product during the storage period (Gohari Ardabili et al 2005). SUGAR is an essential ingredient in the preparation of various types of cakes, which in addition to the role of sweetening has a great effect on the physical and chemical properties of the product (Specter and Setser 1994). There are many substitutes for SUGAR for use in baking products. For example, raw honey, maple syrup, molasses, stevia, xylitol, brown rice syrup, SUGARcane condensate extract, glucose syrup, brown SUGAR, dextrose, corn syrup, invert SUGAR, malt extract and DATE SUGAR are the natural substitutes for SUGAR in the baked goods (Asghar et al 2006, Obiegbuna et al 2013). Considering the nutritional properties and high SUGAR content, DATE palms are used as a desirable substitute to SUGAR in food formulations to increase nutritional value and avoid sucrose complications. One of the products produced from DATEs is honey or DATE LIQUID SUGAR, which contains compounds such as glucose, fructose, sodium, potassium, calcium and magnesium, and because of the solid particles being separated from the LIQUID portion of the product, it can be used to prepare the syrup and clear beverages (Kordi et al 2010). DATE LIQUID SUGAR is concentrate of clear and bleached DATE syrup that is produced after extraction DATE juice with removing pectin compound, protein, fiber and its color is brown to yellow. Its properties are similar to honey bee honey, and this product has high functional and nutritional value. In this study, DATE LIQUID SUGAR was used as a replacement for SUGAR in cake production with the aim of evaluating the physicochemical and sensory properties of the cake. Materials and methods: The DATE LIQUID SUGAR used in this work was purchased from Dambaz Company and wheat flour was purchased from Tavakkol factory of Kerman. Other materials including SUGAR, oil, egg and baking powder purchased from local market of Kerman. SUGAR substitution with DATE LIQUID SUGAR in this research was 25, 50, 75 and 100 percent After cooking, cakes were cooled at room temperature for about one hour and then packaged in zip-kip polyethylene bags and stored at refrigerator (4-6 ° C) until performing tests. The cake was evaluated in terms of physicochemical (including weight loss, pH, porosity, density, moisture, hardness of texture and color of crust and crumb) and sensory (texture, crust color, taste and total acceptance) properties. The weight loss calculated by measuring the difference of weight before and after baking. PH was measured by a digital pH meter. Cake moisture content was determined by drying samples at 105± 2° C in a hot air oven. The volumes of the cake samples were measured by the seed replacement method and then density was calculated by dividing the volume by the weight (Sahin and Sumnu 2006). For determining of porosity of cake crumb, image processing technique used. Cross sectional image of cake was documented by a table top scanner (HP Scanjet 2400, China) with 300 ppi. The images were analyzed by ImageJ software and percentage of porosity was calculated (Turabi et al 2010). The hardness of the cake was evaluated in two different days, 4 and 8 days after production, using a texture analyzer machine. The first, the cake samples were cut into cubes of 25 × 25 × 20 mm then compressed by a plate probe (50 × 100 mm) at 50 mm/min speed for 10 mm (Aghamohammadi et al 2012). Color measurements were done using a Hunterlab Colorimeter (Celik et al 2007). Sensory evaluation was carried out by 5-point Hedonic Scale. The cakes were estimated for the sensory attributes by selected semi-trained panelists. The panelists were asked to evaluate the samples and score them between 1 (most disliked) to 5 (most liked). Analysis of variance (ANOVA) was conducted for data using MSTAT-C software. Differences between the mean values were also determined using Duncan’ s Multiple Range test (P<0. 05). Results and discussion: The results of this research showed that DATE LIQUID SUGAR had a significant effect on physicochemical characteristics and sensory properties of samples. By increasing of DATE LIQUID SUGAR in cake formulation weight loss, pH, porosity, lightness of crust and crumb, yellowness of crust decreased and density, moisture, hardness of product texture, and redness of crust and crumb increased. The least value of weight loss (18. 2%), pH (6. 59), porosity (13. 6%) and most value of density (0. 5 g/cm3), darkness of crust and crumb of cake (respectively 33. 21 and 43. 62) were related to substitution level of 100%. The sensory evaluation results indicated that all sensory scores of cake decreased with increasing level of DATE LIQUID SUGAR. However, no significant difference was found between the crust color, texture and total acceptance scores of the low SUGAR cake and the control in the replacement levels of 25 and 50. Also, based on the mean comparison results, the taste score of the cake has been significant with the control just at the level of 100% replacement. Conclusion: Between different levels of DATE LIQUID SUGAR, the Levels of 25 and 50% had less negative effects on physicochemical properties of the cake. On the other hand, the low SUGAR cakes with 25 and 5o% DATE LIQUID SUGAR showed sensorial attributes similar to the control cake. It can be concluded that DATE LIQUID SUGAR can be replaced with SUGAR up to 50% to the cupcake formulation without adverse effects on the quality of cakes.

Rheological study of DATE syrup, DATE concentrate and DATE LIQUID SUGAR can improve their industrial applications specially for SUGAR (sucrose) substitution. In this research the rheological behavor of DATE syrup, DATE concentrate, DATE LIQUID SUGAR and sucrose solutions was investigated using a Brookfield Viscometer at 50, 55, 60 and 65oBrix, 25oC and shear rate of 80-480 s-1 .The variables were product type and concentration. Moreover, for textural evaluation a texture analyser was used to examine DATE syrup, DATE concentrate and DATE LIQUID SUGAR at 50, 60 and 70o Brix. The results showed that the Power law model was suitable to the rheological behavior of all samples and all concentrations. In DATE syrup by increasing concentration from 50 to 65o Brix, consistency coefficient (K) increased, flow behavior index (n) decreased and the sample became more shear thinning. However, all other samples were Newtonian. Therefore a similar flow type behavior for these three samples is expected in food processings. Among all tested concentrations, the DATE syrup sample with a Brix of 65 had the highest consistency coefficients. This indcates using DATE syroup in food formulations, usage level of hydrocolloids can be reduced. These findings were confirmed by texture data.

DATE- milk drink is a flavored dairy drink which is prepared by blending the DATE palm syrup with milk and other ingredients. The present study was conducted to prepare a low sucrose dairy fruit juice blend based on DATE palm syrup by replacing the DATE LIQUID SUGAR instead of SUGAR in the formulation and evaluating the effects of this substitution on product properties. Finally, freshly made optimum formulation and its rehydrated powder were subjected to sensory evaluation. Therefore, at first 16 formulations with different proportion of DATE syrup, DATE LIQUID SUGAR and SUGAR were used to prepare DATE- milk drink. Then, 4 better formulations were selected based on the sensory analysis and their physicochemical properties were investigated. The results indicate in the 4 selected best formulae with 0, 2, 4 and 6% DATE LIQUID SUGAR, increasing DATE LIQUID SUGAR and reducing SUGAR in formulation resulted in decreasing lightness, pH, dry matter and total soluble solid (Brix) of product and increased acidity. Rheological behavior of the samples by the addition of DATE LIQUID SUGAR in the formulation has changed from a Newtonian fluid to a pseudo plastic. Based on the results acquired in this research the sucrose free sample with 4% DATE syrup and 6% DATE LIQUID SUGAR were designated to be optimum.Also no significant difference was observed in sensory evaluation of freshly made and rehydrated powder.

In biscuit production, sucrose is one of the major ingredients. Addition of sucrose is not only for the sweet taste it provides, but also for its positive effects on physical properties of the product. Since sucrose consumption is growing worldwide, finding an alternative SUGAR source other than SUGAR beet and SUGAR cane as the main sources of sucrose is necessary. In this research, sucrose was replaced with 0, 20, 40, 60, 80 and 100% (weight basis) of DATE syrup and DATE LIQUID SUGAR and the effects on rheological properties of biscuit dough were studied. The results from farinograph showed that the dough consistency and elasticity reduced with increasing the sucrose replacement level. However, no significant difference between the samples made with DATE LIQUID SUGAR and DATE syrup was not observed. The results of Texture Analyser showed that with reducing the sucrose content dough consistency, energy required for compression, springiness and cohesiveness reduced while adhesiveness increased. The values obtained for energy, consistency and adhesiveness of the samples containing DATE LIQUID SUGAR were higher than those of DATE syrup, while springiness was lower. Based on the results the maximum percentage of the sucrose replacement with DATE LIQUID SUGAR was 60% and with DATE syrup was 40%. At higher percentages the quality of the dough reduced considerably.

Barley flour as an active ingredient contains compounds such as beta-glucan, vitamins and significant levels of phenolic compounds, and the usage of barley flour instead of wheat flour can improve the nutritional properties of the products. Therefore, the purpose of this study was to replace the wheat flour with barley flour at levels of 0%, 25%, 50%, 75% and 100%, and to replace sucrose with DATE LIQUID SUGAR at levels of 0%, 50% and 100% in order to produce functional biscuits and to study physicochemical (Moisture, ash, Spread Ratio, color, reducing SUGARs and pH), rheological, sensory and antioxidant properties of the prepared products. According to the results, the independent variables had a significant effect on the studied factors so that increasing the concentration of barley flour and DATE LIQUID SUGAR in biscuit formulations significantly increased the moisture content, ash, color changes, total phenol and antioxidant effects of the samples, while decreasing the pH and the Fracture strength. In addition, increasing the amount of DATE LIQUID SUGAR and barley flour in the formulation of the samples increased the contents of reducing SUGARs and dietary fiber in the final product, and decreased the Spread Ratio of the biscuit samples. According to the results, replacing wheat flour with barley flour at levels up to 75% and replacing SUGAR with DATE LIQUID SUGAR at levels up to 50% had no negative effect on the sensory properties of the samples. Therefore, replacing 75% of wheat flour with Barley flour and 50% of sucrose with DATE LIQUID can lead to the production of high-nutrition biscuits with desirable physicochemical, rheological, sensory, and high-antioxidant properties.

To reduce sucrose consumption in biscuits, DATE Syrup (DS) and DATE LIQUID SUGAR (DLS) were replaced with sucrose at different levels (0, 20, 40, 60, 80, and 100%) and physicochemical properties of dough and the resultant biscuits were compared. Dough pH and cohesiveness decreased while softness and adhesiveness increased with addition of DS and DLS. The pH, softness and adhesiveness of the DS dough were higher than the DLS samples. The DS and DLS biscuits had lower pH, higher ash and moisture contents than the sucrose biscuits. The DS biscuits had more ash content than the DLS sample. Addition of DS and DLS resulted in biscuits with higher density, spread ratio, harder texture, and darker color. These changes were more pronounced when DS was used. Sucrose replacement with less than 40% DS or 60% DLS resulted in biscuits with sensory characteristics similar to the control, and higher antioxidant and mineral contents.

The DATE fruit is of high nutritional value and its chemical composition is unique in providing energy, minerals, and vitamins for human. DATE syrup, DATE concentrate and LIQUID DATE SUGAR are among semi-finished LIQUID products produced from low quality DATEs at industrial scale. In this research, some physicochemical properties of DATE syrup, concentrate, and LIQUID SUGAR in comparison with sucrose solutions were studied and the possibility of replacing sucrose with DATE LIQUID products was investigated. The results showed that the main chemical component of all three DATE products was simple SUGARs of fructose and glucose. Ash and protein contents of DATE LIQUID SUGAR were much lower than DATE syrup. pH values of DATE LIQUID products were also significantly different.Concentration of total phenolic and flavonoid compounds in DATE syrup was much greater than DATE LIQUID SUGAR. Overall, processing of DATE syrup to DATE LIQUID SUGAR reduced its nutritional quality while improving technological properties. It can be concluded that in choosing DATE LIQUID products as raw materials in food formulation, for the products that brown color of DATE LIQUID products does not affect the appearance of the final products, usage of DATE syrup or DATE concentrate is proposed. However, in other foods where brownish color of DATE syrup or DATE concentrate deteriorates sensory attributes of the final products, DATE LIQUID SUGAR is suggested. DATE LIQUID products are also good candiDATEs for high SUGAR products with SUGAR crystallization problem.

DATE LIQUID SUGAR (DLS) is concentrate of clear and bleached DATE syrup that produced after of extraction DATE juice with removing pectin compound, protein, fiber and color is brown to yellow. This product can be used for production of isotonic beverages, bakery products (cake and confectionary), dairy and others that also mooted for HFCS (High fructose corn syrup) and SUGAR replacement.In this study, DLS is used in three levels (0, 50 and 100%) replacement of invert with SUGAR in layer cake routine (blank) of Astane Godse Razavi factory. Then, samples are examined for sensory properties (Texture, color, moistness, mouthfeel, sweetness and total acceptance) with eight trained panelist and physical properties (aw, pH, moisture and volume).The texture of products (cake and biscuits) is examined with instron and staling of layer cake is evaluated with DSC.Results showed that pH (dough, cake) and volume of samples were replaced with invert in layer are decreased. Aw of samples with 50% replacement is decreased although replacement with 100% is increased. Also, moisture of cake with replacement is increased. Samples that were replaced with DLS show that darken color from blank. Results of panelist evaluation is shown different significant between samples. Determination starch gelatinization indicated that no difference between samples but between day’s differences is shown. Also, there is a decrease between samples ratio to blank in hardness of texture.In general, samples that replaced with invert in layer cake 50% was best sample in aw and sensory evaluation and texture.