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Production of recombinant proteins such as β-NGF using prokaryotic hosts is the topic of many recent researches. However, bacterial cell culture media are cheaper than eukaryotic cell culture media, but in industrial production scale they are not cost effective at all for biotech companies. Therefore, survey to find inexpensive cell culture medium that bacterial cells not only can grow in it but also produce recombinant proteins is very important. In this study, for the first time date syrup and yeast extract mixture was used as an inexpensive medium. In RSM (response surface methodology) studies different concentrations of date syrup and yeast extract were used as carbon and nitrogen sources respectively. The results indicate that the 20 g/lit of carbon and 5 g/lit of nitrogen are optimum for bacterial growth. Also the data show that recombinant bacteria not only can grow but also can produce recombinant proteins such as β-NGF using this synthetic medium.

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  Rheological study of date syrup, date concentrate and date liquid sugar can improve their industrial applications specially for sugar (sucrose) substitution. In this research the rheological behavor of date syrup, date concentrate, date liquid sugar and sucrose solutions was investigated using a Brookfield Viscometer at 50, 55, 60 and 65 °Brix, 25 °C and shear rate of 80-480 s^-1 .The variables were product type and concentration. Moreover, for textural evaluation a texture analyser was used to examine date syrup, date concentrate and date liquid sugar at 50, 60 and 70 °Brix. The results showed that the Power law model was suitable to the rheological behavior of all samples and all concentrations. In date syrup by increasing concentration from 50 to 65 °Brix, consistency coefficient (K) increased, flow behavior index (n) decreased and the sample became more shear thinning. However, all other samples were Newtonian. Therefore a similar flow type behavior for these three samples is expected in food processings. Among all tested concentrations, the date syrup sample with a Brix of 65 had the highest consistency coefficients.  This indcates using date syroup in food formulations, usage level of hydrocolloids can be reduced. These findings were confirmed by texture data.

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  In this study, the effect of sucrose substitution by date and glucose syrup in kombucha production has been investigated due to heath and economic benefits of date syrup. The effect of this substitution on the rheological, flavor and organoleptic properties of final product have been analyzed in order to evaluate possible marketability and consumer acceptance as the diverted product.Results showed that date syrup has the significant effect on the growth and persistency of microorganisms which effect on its healthy characteristics but its sour taste and flavor was stronger than blank sample.kinetics of glucuronic acid and total acid production have been evaluated by first order equation.result showed that at the first day after filtering(treatment pasted 10 days for initial fermentation) initial value of glucuronic acid and total acid were higher in date syrup added kombucha and the increment of glucuronic and total acid production was high in date syrup treatment which indicated that prescence of simple sugars (glucose and fructose) in date syrup can affect on microbial groth and both initial value and rate of acid production during the storage of filtered kombucha.  

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In biscuit production, sucrose is one of the major ingredients. Addition of sucrose is not only for the sweet taste it provides, but also for its positive effects on physical properties of the product. Since sucrose consumption is growing worldwide, finding an alternative sugar source other than sugar beet and sugar cane as the main sources of sucrose is necessary. In this research, sucrose was replaced with 0, 20, 40, 60, 80 and 100% (weight basis) of date syrup and date liquid sugar and the effects on rheological properties of biscuit dough were studied. The results from farinograph showed that the dough consistency and elasticity reduced with increasing the sucrose replacement level. However, no significant difference between the samples made with date liquid sugar and date syrup was not observed. The results of Texture Analyser showed that with reducing the sucrose content dough consistency, energy required for compression, springiness and cohesiveness reduced while adhesiveness increased. The values obtained for energy, consistency and adhesiveness of the samples containing date liquid sugar were higher than those of date syrup, while springiness was lower.  Based on the results the maximum percentage of the sucrose replacement with date liquid sugar was 60% and with date syrup was 40%. At higher percentages the quality of the dough reduced considerably.   

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Iran is one of the main date palm producers in the world. Date waste was increased, so research around using date products such as syrup, sugar and spread was increased. In this study sucrose replaced with date syrup in Kooshab and physicochemical, rheological and organoleptic properties were studied during 6 months. In this study, various levels of sucrose and date syrup were used for the production of Kooshab, and their effects on physicochemical and sensory properties were studied during 6 months. The SPSS₁₉ software was used for analysis of the data, the statistical test being the Duncan’s test. According to results during 6 months acidity and Brix were constant. Nonalcoholic Kooshab in which the date syrup was used generally have a significant difference (p<0.05) in reducing sugar, color and viscosity with control sample. Samples with 75%, 50% and 25% date syrup have significantly difference with control sample in total sugar, however there was no significant difference between sample with 100% date syrup and control sample. According to sensory results, beverage with 75% date syrup exhibited the highest overall acceptability. Beverages which date syrup used instead of sugar have a desirable characteristic and indicate that substitution of sugar by date syrup didn’t leave any undesirable effects.

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 Cake is a favorite snack of the consumer's broad spectrum of age, which has high levels of fat and sugar in its formula, which results in high calorie foods. Inulin is one of the best carbohydrate-based fat substitutes. Inulin is characterized by the ability to form microcrystals in water. It is very suitable for the formation of creamy texture and providing a feeling similar to the fat. One of the ways to reduce the sugar intake is the use of fruit juice with a sweet taste. Due to its natural sweetness and distinctive taste, easy digestion and high levels of sugar in various food products, dates have been considered. The aim of this study was to investigate the replacement of sugar with date palm and the replacement of fat with inulin on the physical and chemical properties of oil cake and optimization of formulation in order to produce pericyclic product with reduced fat and lower content of sucrose. In this study sugar cake formulation was replaced in four levels including 0, 20, 40 and 60% with date syrup. The oil was replaced with four levels of 0, 20, 40 and 60% with inulin. Replacing cake oil with inulin, in addition to reduce the textural parameters of the cake, increase the pH of the cake and and brightened the cake crust, while reducing the yellowness of the crust. Optimization results showed that formula sugar up to 19% with date syrup and oil up to 34% can be replaced with inulin.

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In this study, the effect of various concentrations of date syrup as a sugar substitute in ratios of 0, 50 and 100% on quality characteristics of dairy dessert was evaluated. Properties of dairy dessert such as pH, acidity, rheological properties, sensory properties and viability of probiotics in 5 ˚c were determined. Results showed that by increasing date syrup concentration and amount of probiotic bacteria, pH decreased and as the storage progressed significant trend in the pH was observed for all treatments. Studied treatments had statistically effect on viscosity. Addition of date syrup decreased apparent viscosity, consistency coefficient and increased flow behavior index. The most and lowest viscosity was observed in control (1364.1 mPa.s) and 100% date syrup treatments (599 mPa.s), respectively. Sensory properties were affected by date syrup concentrations. Treatment with 50% date syrup had higher scores than others. The number of viable cells of probiotic bacteria was reduced significantly during storage period. The lowest and highest of viability of probiotic bacterial was observed in 100 and 50 % date syrup treatments, respectively. The results suggest that using of date syrup at concentrations of 50% improve sensory and physical properties and can increase viability of probiotic bacteria of dairy dessert samples.

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In this study the influence of Alyssum homolocarpum seed gum (AHSG), basil seed gum (BSG) and different levels of banana peel flour (BPF) (0, 20 and 40%) on physicochemical properties of cakes containing date syrup (DS) or fig syrup (FS) was investigated. Parameters such as batter and cake pH, density, bostwick number, cake crumb and crust color, texture and sensory attributes were determined. The results revealed that increasing the banana peel flour decreased batter and cake pH, baking loss and sensory scores while increased batter and cake density, batter consistency, cake moisture, darkness and hardness. The influence of basil seed gum on moisture retention and consistency improvement was more significant than Alyssum homolocarpum seed gum. However, the cakes incorporated with Alyssum homolocarpum seed gum had lighter color and softer texture. Cakes manufactured by fig syrup had lighter color, softer texture and better organoleptic properties and fig syrup was a better replacer for sucrose in cake formulation.