Effect of Wheat Germ Addition on Physicochemical and Antioxidant Properties of Date Syrup

Wheat germ was utilized for improvement in quality and nutritive value of date syrup in the present study. Some physicochemical (total soluble solids, water activity, pH, consistency, color) and antioxidant properties of different date syrup/wheat germ blends (0, 2, 4, 6, 8 and 10% wheat germ) were investigated. Total soluble solids and pH of date syrup were slightly affected by addition of wheat germ. The consistency values of blends were increased by increasing wheat germ addition, while, water activity values were gradually decreased (0.677-0.655). Significant differences (p<0.05) in the CIE L* a* b* color values for date syrup/wheat germ blends were noticed. The phenolic content of blends was slightly affected by wheat germ addition. Non significant differences (p<0.05) were observed in the antioxidant activity (192-200 TEAC μmol/100 g sample) among the date syrup/wheat germ blends. Results showed that blends containing 2, 4 and 6% wheat germ presented a higher overall acceptability. The obtained results suggest that wheat germ could be used for improvement in quality and nutritive value of date syrup.