Basra Date Syrup, 450g

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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] 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.

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] Take a common sweet which is Loqaimat or Lekmet El Kadi which is the same as the indian ones or the Dutch ones and they all are Dumplings. Entezari MH, Hagh Nazary S, Haddad Khodaparast MH. The direct effect of ultrasound on the extraction of date syrup and its micro-organisms. Ultrason Sonochem. 2004; 11(6):379–384. [ PubMed] [ 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? Al-Yahyai R, Al-Kharusi L. Physical and chemical quality attributes of freeze-stored dates. Int J Agric Biol. 2012; 14(1):97–100. [ Google Scholar]Date syrup, on the other hand, is suitable for baking and as it’s also extracted from dates it shares some of date sugar’s nutritional properties. Granted, it has none of the health promoting fibre and some of the other nutrients (potassium, magnesium, selenium and copper) are lost when the dates are cooked and the syrup is extracted, but compared to other sweeteners it still contains more minerals, particularly potassium and calcium. 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).

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] The point is that date syrup replaces sugar in the recipe. It gives the ice cream a creamy texture and a rich taste and a delightful afternoon favorite for you. 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).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.

Cheng Z, Su L, Moore J, Zhou K, Luther M, Yin J-J, Yu L. Effects of postharvest treatment and heat stress on availability of wheat antioxidants. J Agric Food Chem. 2006; 54(15):5623–5629. doi: 10.1021/jf060719b. [ PubMed] [ CrossRef] [ Google Scholar] Jay JM, Loessner MJ, Golden DA. Modern food microbiology. New York: Springer; 2005. Radiation protection of foods, and nature of microbial radiation resistance; pp. 371–394. [ Google Scholar] Lund D. Effects of heat processing on nutrients. In: Karmas E, Harris R, editors. Nutritional evaluation of food processing. Netherlands: Springer; 1988. pp. 319–354. [ Google Scholar]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. 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. The process of making a date syrup is different from other natural sweeteners, such as honey or maple syrup. We know that it’s the fleet of bees who are responsible for making honey, which makes the honey production so different from date syrup, even incomparable. Place a sieve over a large bowl and line the sieve with a large piece of cheesecloth or use a nut bag. Date syrup is a signature staple of the Iraqi kitchen, so much so that every jar I've ever seen of it is labelled Iraqi Date Syrup, or Basra Date Syrup. It really isn't used as a replacement for sugar or honey at all. As you've surely noticed, the taste is radically different. Three very common uses for it off the top of my head:

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]Khadre MA, Yousef AE, Kim JG. Microbiological aspects of ozone applications in food: a review. J Food Sci. 2001; 66(9):1242–1252. doi: 10.1111/j.1365-2621.2001.tb15196.x. [ CrossRef] [ Google Scholar] 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? Baker RA, Berry N, Hui YH, Barrett DM. Fruit preserves and jams. In: Barrett DM, Somogyi L, Ramaswamy H, editors. Processing fruits: science and technology. 2. New York: CRC PressINC; 2005. pp. 112–125. [ Google Scholar] Dehghan-Shoar Z, Hamidi-Esfahani Z, Abbasi S. Effect of temperature and modified atmosphere on quality preservation of sayer date fruits ( Phoenix dactylifera L.) J Food Process Preserv. 2010; 34(2):323–334. doi: 10.1111/j.1745-4549.2008.00349.x. [ CrossRef] [ Google Scholar] Kulkarni SG, Vijayanand P, Shubha L. Effect of processing of dates into date juice concentrate and appraisal of its quality characteristics. J Food Sci Technol. 2010; 47(2):157–161. doi: 10.1007/s13197-010-0028-y. [ PMC free article] [ PubMed] [ CrossRef] [ Google Scholar]