PRODUCTION AND EVALUATION OF DATE SYRUP WITH NATURAL ADDITIVES (GARLIC, GINGER AND CINNAMON)

The production and evaluation of date syrup enriched with natural additives garlic, ginger, and cinnamon aims to develop a healthier alternative to refined sugars while extending product shelf life. Date syrup, derived from Phoenix dactylifera, is a rich source of natural sugars, fiber, minerals, and antioxidants. However, its high moisture and sugar content make it susceptible to microbial spoilage and oxidation. This study explores the fortification of date syrup with natural additives known for their antimicrobial, antioxidant, and functional health benefits. Four syrup formulations were produced: a control (Sample A), and three variants with 10% garlic (Sample B), ginger (Sample C), and cinnamon (Sample D) respectively. The production process involved extraction of syrup from boiled dates, blending with additives in a 90:10 ratio, and storing the samples in airtight containers. Analytical methods included proximate composition tests, sensory evaluation using a 9-point Hedonic scale, and shelf-life stability assessments over four weeks. Data were statistically analyzed using ANOVA with significance set at p < 0.05. Findings revealed that the enriched samples exhibited improved nutritional profiles, particularly in protein, fiber, and ash content. Sensory evaluation indicated that Sample D (cinnamon-enriched) was the most acceptable in taste, flavour, and overall appeal, followed by Sample B (garlic). The shelf-life stability test showed that garlic and cinnamon notably enhanced preservation, as evidenced by reduced microbial growth and stable pH over the storage period. Ginger, though beneficial, demonstrated comparatively moderate preservative effectiveness. The implications of this research are multifaceted. From a health perspective, these natural additives enhance the therapeutic value of date syrup, potentially benefiting individuals managing diabetes, hypertension, and cardiovascular conditions. In the food industry, the findings offer insight into developing clean-label, functional sweeteners with better consumer acceptance and longer shelf life.Based on the outcomes, it is recommended that food manufacturers consider integrating garlic and cinnamon into syrup formulations as natural preservatives. Further research is encouraged to assess the commercial viability and consumer perception at a larger scale, as well as to explore combinations of these additives for synergistic effects.