Saad WZ, Hashim M, Ahmad S, Abdullah N. Effects of heat treatment on total phenolic contents, antioxidant and anti-inflammatory activities of Pleurotus sajor-caju extract. Int J Food Prop. 2013; 17(1):219–225. doi: 10.1080/10942912.2011.619290. [ CrossRef] [ 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] In Lebanon and Syria they would douse them with Sugar Water or Honey. In Turkey and Greece they use Grape Molasses, In Iraq and the Gulf they douse them in Date Molasses.....and so on. Since you will not know how many dates you are eating while consuming date syrup, you should consult your doctor to ensure you are not overeating it.

Ratti C. Hot air and freeze-drying of high-value foods: a review. J Food Eng. 2001; 49(4):311–319. doi: 10.1016/S0260-8774(00)00228-4. [ CrossRef] [ Google Scholar] 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] Ramaswamy HS, Chen CR. Maximising the quality of thermally processed fruits and vegetables. In: Jongen W, editor. Fruit and vegetable processing: improving quality. New York: CRC Press; 2002. pp. 188–214. [ Google Scholar]Now you wish to talk about Men wa Salwah and you wish to talk about Kebbet Moussel or Masgouf and other pure Iraqi great dishes then indeed they are particular to Iraq.

WHO . Wholesomeness of irradiated food: report of the Joint FAO/IAEA/WHO expert committee. Geneva: World Health Organization; 1981. [ Google Scholar] Ice cream with date syrup carries the standard benefits of taste and convenience with an increased appeal to lifestyle and wellbeing. At the end of extraction by using the tested previous procedures individually, the mixture was centrifuged (10,800× g) at 30±5°C for 25min. Then the supernatant was collected. The percentage of date syrup extraction with hot water, enzymatic extraction, microwave and ultrasonic extraction were 38.94%, 83.10%, 77.52% and 83.96%, respectively (Ganbi and Hassan 2012). Therefore, it seems that ultrasonic and enzymatic extractions are efficient methods to apply for juice extracting. Heat treatment of dates may have some beneficial effects on date fruit. The presence of insects on any stage lessens the quality of date; activity of enzymes and growth of microorganisms have the same effect, so the aim of applying this treatment is destroying insect life, reducing the microbial count and decreasing enzyme activity. Complete sterilization of date is impossible due to the damage of date shelf therefor a partial pasteurization at 60–65°C is enough to prolong the shelf life of date (Barreveld 1993). Other benefits of this treatment are artificial maturation, promoting the enzymatic inversion and eliminating the tannin. On the one hand because of incomplete ripening of fruits on the other hand the threats of early rains cause to apply heat treatment. The optimal temperature for Deglet Nour is 35°C and for other cultivars is about 50°C (Barreveld 1993). The process of making Date syrup is not complicated. It can even be made at home. However, the mass production of date syrup is a bit different. Generally, to make the dates syrup, the dates are cooked in water.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).

You can also sweeten your tea, coffee, or any other beverages with this syrup. Although we know that it is so useful and beneficial, there are common questions that many people might have about date syrup. So, we are going to answer all of them so you will become completely knowledgeable about this product and all its usages. How is date syrup produced? Place a sieve over a large bowl and line the sieve with a large piece of cheesecloth or use a nut bag. Irradiation is very effective on the microbial content of processed products especially in bacteria (Jay et al. 2005). Total bacterial counts reduced in irradiated dates but the reduction in yeasts and moulds was not remarkable (Al-Kahtani et al. 1998; Azelmat et al. 2006).

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] Traditional ways of consuming date syrup include rubbing it on bread or drizzling it on top of pancakes, oatmeal, cheese, and salad. Some people like sweet cuisines, so you can find date syrup traces in cooking too. Since date syrup is an alternative to sugar, you can use this product in any condition that you usually use sugar. What about date syrup benefits for weight loss? 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).