Date syrup (dibs) as healthy natural sweetener ingredient in peanut butter processing: Impact on physico-chemical, sensory, textural profile and microstructure properties

Abstract

Date syrup (dibs) is a healthy natural sweetener with high content of phenolics. However, it is still underutilized as functional ingredient and sugar replacer. With growing interest in healthier foods, this research aimed to evaluate the impact of dibs addition at levels of 6.25, 12.25, 18.7 and 25% on the physico-chemical, color, texture and microstructural properties of peanut butter. The results revealed a significant increase in the moisture content, carbohydrate, ash and crude fiber while the fat, protein and caloric content decreased significantly with increasing dibs. Total phenolic content and antioxidant activity increased linearly with the concentration of dibs with values ranged from 116.6 to 131.9 mg GAE/100 g and 7.3 to 10.43 mg TE/ g, respectively. Moderate levels of dibs improved the color, texture and microstructural properties of samples. The addition of dibs significantly improved sensory qualities, especially at 12.5% and 18.75% concentrations. Formulation with 12.5% dibs had best balanced sensory and quality attributes. However, higher concentrations resulted in excessive darkness and hardness, poor spreadability, and disrupted microstructure reflecting the need for careful optimization. This study underscores the potential of dibs to enhance peanut butter’s functional and nutritional properties while aligning with consumer demand for natural ingredients.