Physicochemical, Nutritional, and Organoleptic Properties of Low-Calorie Orange Jam Containing Date Paste as a Sugar Substitute

Abstract

Considering the growing global interest in healthy diets and reducing sugar consumption, date paste has emerged as a natural sweetener and valuable raw material in food processing. This study promotes sustainability by evaluating date paste as a sugar substitute in orange jam production. Sugar was replaced at levels of 0, 20, 40, 50, and 80%, and the resulting products were assessed for chemical composition, physicochemical properties, and sensory characteristics. The results showed that substituting sugar with date paste significantly increased ash, protein, carotenoids, and mineral contents (particularly potassium and iron), while reducing moisture and calorie levels. Both total soluble solids and viscosity values increased as the substitution level increased. Sensory evaluation indicated that samples with 20% and 40% date paste replacement achieved the highest acceptance scores, whereas the 80% replacement level resulted in lower preference. Overall, replacing sugar with date paste enhanced the orange jam’s nutritional and physicochemical properties, with optimal sensory quality observed at moderate substitution levels. Therefore, it is recommended to use date paste as a healthy, natural sweetener (at 20–40% substitution levels) to improve nutritional value and support environmental sustainability and the local economy.