Basra Date Syrup, 450g

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The toxicological aspects of food irradiation have been studied more extensively than for any other food preservation techniques (Wilkinson and Gould 1996). So the International Project in the Field of Food Irradiation (IFIP) was created in 1970 with the aim of worldwide research program on the health safety of irradiated food. The research program included long-term animal feeding studies, short-term screening tests, and the study of chemical changes in foodstuffs irradiated with a dose of up to 10kGy (Diehl 1999). The Joint FAO/IAEA/WHO Expert Committee also evaluated the Wholesomeness of Irradiated Food (JECFI). This committee concluded in 1980 that the irradiation of any food commodity up to an overall average dose of 10kGy presented no toxicological hazard and no special nutritional or microbiological problems (WHO 1981). Put the sieve over a large bowl and squeeze the dates over it. You will have the liquids out in the bowl. The effectiveness of ozone on insects (Indian meal moth ( Plodia interpunctella) and sawtooth grain beetle ( Oryzaephilus surinamensis)) was evaluated (Niakousari et al. 2010). In this study insects in their different stages of life (adults and larvae) were exposed to the ozone, the mortality of 50% obtained by 2h exposure of 1,200ppm. This rate exceeded to 100% mortality by 1h exposure of 4,000ppm of ozone. The results showed that there is an inverse relationship between the concentrate of ozone and time. The insect eggs were strongly resistant against almost all of chemical and physical treatments and only 20% of them were destroyed by 4,000ppm of ozone during 1h. Processed eggs for 2h with 2,000 and 4,000ppm of ozone resulted in killing 50 and 80% of eggs, respectively. These results showed that ozone has an initial problem in being able to penetrate through the insect egg, reducing its ability to inactivate eggs completely at deeper levels. The other aspect of using ozone is how it affects the sugar content of date. In a study by Niakousari et al. ( 2010) the total and invert sugar contents in the control and ozonized dates did not change significantly ( P<0.05). There was a steady increase in mortality of larvae and adults of O. surinamensis reaching 100% at 30ppm ozone delivered in 6h (Al-Ahmadi et al. 2009).

Chumyam A, Whangchai K, Jungklang J, Faiyue B, Saengnil K. Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants. ScienceAsia. 2013; 39(3):246. doi: 10.2306/scienceasia1513-1874.2013.39.246. [ CrossRef] [ Google Scholar] Riganakos KA. Food irradiation techniques. In: Arvanitoyannis IS, editor. Irradiation of food commodities: techniques, applications, detection, legislation, safety and consumer opinion. London: Elsevier Science; 2010. pp. 23–42. [ Google Scholar] Date syrup is kept in an airtight jar. It’s better to keep it in a cool place or a refrigerator. Although there is no necessity in refrigerating this product, the refrigerated date syrup can last for a longer period without going rancid. Basra date syrup, or date molasses, is made from 100% natural date juice. It has a rich datey sweetness, and is used widely in Middle Eastern cuisine. This Basra date syrup often forms the base of the popular drink ' jallab' when mixed with a little rosewater and sparkling water. Date molasses for the treacly rich syrup. National Toxicology P NTP toxicology and carcinogenesis studies of ozone (CAS No. 10028-15-6) and ozone/NNK (CAS No. 10028-15-6/ 64091-91-4) in F344/N rats and B6C3F1 mice (inhalation studies) Natl Toxicol Program Tech Rep Ser. 1994; 440:1–314. [ PubMed] [ Google Scholar]Manzocco L, Anese M, Nicoli MC. Antioxidant properties of tea extracts as affected by processing. LWT Food Sci Technol. 1998; 31(7–8):694–698. doi: 10.1006/fstl.1998.0491. [ CrossRef] [ Google Scholar] Generally, date syrup lasts around 18 months. The expiration date written on the date syrup is the “best by” date of using it. But, it doesn’t mean that the product will go rancid after that time. Usually, it is common to still being safe to consume this product after its expiration date. How to make date syrup at home? However, one tablespoon of date syrup is usually OK to consume. Moreover, a person eating date syrup should be careful about any other sweet products he/she eats alongside the syrup. How to store date syrup?

Squeeze all of the water from the cooked dates really well. You’ll need to do this in smaller batches unless you have a very large piece of cheesecloth. You should get about 2 cups of liquid. Place a sieve over a large bowl and line the sieve with a large piece of cheesecloth or use a nut bag. Dates syrup has all the health benefits of its fruit. It doesn’t contain any fat or cholesterol and is also a rich source of protein, which is good news for people who want to lose weight. Therefore, you can easily add dates syrup to your weight loss program. Niakousari M, Erjaee Z, Javadian S. Fumigation characteristics of ozone in postharvest treatment of kabkab dates ( Phoenix dactylifera L.) against selected insect infestation. J Food Prot. 2010; 73(4):763–768. [ PubMed] [ Google Scholar]Randhir R, Lin YT, Shetty K. Phenolics, their antioxidant and antimicrobial activity in dark germinated fenugreek sprouts in response to peptide and phytochemical elicitors. Asia Pac J Clin Nutr. 2004; 13(3):295–307. [ PubMed] [ Google Scholar] Wilkinson VM, Gould GW. Food irradiation: a reference guide. New York: CRC Press; 1996. [ Google Scholar] Date syrup and maple syrup are both natural products, which contain many health benefits. So, they are both healthy. However, the potassium, calcium, and magnesium level in date syrup is twice higher than the ones in maple syrup. You can consume date syrup as a single product, like honey. It is a useful product to add a sweet flavour to different drinks such as tea or any beverages. It is easy to find recipes with date syrup. Since it is sweet, you can mostly make cakes and different desserts with this product. Long term inhalation studies with animals show that ozone is not a systemic poison, nor is it carcinogenic (National Toxicology 1994). With more than 100years of ozone application in a variety of commercial- industrial manufacturing and processing plants, there has never been a death reported from exposure to ozone (Rice 2012).

Safe and healthy date syrup is a natural product, which doesn’t have any additives, such as sugar or preserving chemicals. Therefore, date syrup is considered to be one of the healthiest sweeteners you can consume. The high fibre content of dates is also beneficial to people with diabetes. However, they should not eat too many dates or any related products. Usually, nutritionists recommend consuming 2 to 3 Dates in a day.Al-Hooti SN, Sidhu JS, Al-Saqer JM, Al-Othman A. Chemical composition and quality of date syrup as affected by pectinase/cellulase enzyme treatment. Food Chem. 2002; 79(2):215–220. doi: 10.1016/S0308-8146(02)00134-6. [ CrossRef] [ Google Scholar] A negative correlation was reported between the CO 2 concentration and survival of the insects in Sayer date as well as mould and yeast by applying MAP technology (Al-Eid et al. 2012; Dehghan-Shoar et al. 2010). The mechanism of this reduction may be due to the reduction of intracellular pH and disturbance of cellular metabolism. Usually, date fruit has been classified into four main maturity stages, i.e., kimri, khalal, rutab, and tamer. Although the date fruit at tamer stage is self-preserving because of its low moisture and high sugar content, date at khalal and rutab stages are very sensitive and perishable due to their high moisture content. In these stages the nutritional values are higher than tamer stage so the consumers prefer rutab. Since the destruction of nutrients during the thermal process is dependent on (1) time-temperature treatment used as the basis of the process and (2) rate of heat transfer into the product, losses range from 0 to 91%, depending on the nutrient and product may occur. Non-enzymatic (Maillard) browning, as the sugars react with certain amino acids to create an indigestible complex is the consequence of heat treatment. Some nutrients such as vitamin C are destroyed by heating (Lund 1988). Perhaps the most popular date syrup usage is to drizzle it over ice cream. It is true for both vegan and regular diets, and for both consumers and vendors who sell date ice cream in the way of providing value for their customers.

Today’s recipe is my most recent obsession, which I found out about by complete accident. In search of whether something like healthy sugar actually exists, I came across date syrup or Silan (also referred to as date nectar or date honey) – a natural, liquid sweetener that is a staple in several Middle Eastern countries. Pectinase/cellulase enzymatic extraction: the date fruit pulp was blended with 3 times of distilled water and the pH value was adjusted to 6.0±0.2 before the addition of enzyme preparations. Pectinase enzyme was obtained in already available liquid form, but in the case of cellulase, 250mg of enzyme powder was dissolved in 100ml distilled water before use (or 50 U of pectinase and 5 U of cellulase). Pectinase and cellulase enzyme preparations were added at the rate of 1% for each; on a date pulp weight basis. The mixture of date pulp, water and enzyme preparations was mixed carefully and incubated at 40±2°C for 90min (or during the 120min at 50°C) with a continuous shaking. At the end of the incubation period, the mixture was autoclaving using 15psi steam pressure for 10min to stop the enzyme activity (Abbès et al. 2011; Al-Hooti et al. 2002). The pulp was preheated to 45°C and divided into different parts of enzyme treatment. The pectinase enzyme was pipetted (0.05 and 0.1ml / 100g pulp) into the date pulp. The enzyme treated pulp was incubated at 45°C for 30–150min. After clarification, treated date pulp was pressed in a hydraulic press for extracting the juice. The date juice yield was measured and recorded as weight/weight of pulp. The juice was heated to 85°C for 60s to inactivate the added enzyme and cooled (Kulkarni et al. 2010). Ashraf Z, Hamidi-Esfahani Z. Date and date processing: a review. Food Rev Int. 2011; 27(2):101–133. doi: 10.1080/87559129.2010.535231. [ CrossRef] [ Google Scholar] Ganbi A, Hassan H. Production of nutritious high quality date ( Phoenix dactylifera) fruits syrup (Dibs) by using some novel technological approaches. J Appl Sci Res. 2012; 8(3):1524–1538. [ Google Scholar]Jams may have originated as an early effort to preserve fruit for consumption in the off-season. Originally, jam production relied on the native pectins of incorporating fruit for gel formation. Fruit was cooked with sugar, extracted acids, and pectins, and if the proper balance of the sugar level, pH, and pectin content were achieved, a satisfactory jelly was obtained (Baker et al. 2005). Date fruits, having high sugar contents, are very suitable for jam manufacture. The rutab-stage date fruits have an appropriate quantity of the pectin required for jam preparation (Suad and Jiwan 2005).