Effect of date syrup as a substitute for sugar on the physicochemical and sensory properties of soft ice cream

In this study the possibility of utilizing date syrup as a sugar replacer in soft ice-cream was investigated. For this purpose control sample was formulated based on Iranian ice- cream standard. Data syrup which produced from third grade Kabkab dates, replaced sucrose in four levels (25, 50, 75 and 100%). Physical properties including overrun, viscosity and freezing point (drawing temperature) were measured for each treatment. Sensory properties including texture, flavor, odor and total acceptance were judged using 15 panelists. Data of physical properties were analyzed as a completely randomized design in triplicate and for analyzing sensory properties completely randomized block design was used to eliminate differences of panelists. Comparison between means was done with Duncan's test at level P=0.05. Results showed that replacement affected all above properties significantly (P