The Effect of Sugar Replacement with Different Proportions of Khalas Date Powder and Molasses on the Nutritional and Sensory Properties of Kleicha

Abstract

Evidence from the scientific community suggests that high levels of added sugar consumption contribute to the global epidemics of glucose intolerance, diabetes, and cardiovascular disease. The study aims to develop a local traditional food product (Kleicha) with healthy ingredients and to take advantage of the most productive crops in Saudi Arabia, namely dates, where Khalas date powder and molasses will be manufactured as an alternative to sugar in the Kleicha product. Six Kleicha samples with different fillings were manufactured as follows: Kleicha filled with sugar filling (KS), Kleicha with Khalas date powder filling (KD), Kleicha filled with Khalas date molasses filling (KM), Kleicha filled with sugar and Khalas date powder (1:1) filling (KSD), Kleicha filled with sugar and Khalas date molasses (1:1) filling (KSM), and Kleicha filled with Khalas date powder and Khalas date molasses (1:1) filling (KDM). In order to evaluate the prepared Kleicha samples, the proximate chemical composition, mineral content, phytochemical content and their antioxidant activities, sugar profiles using HPLC, in vitro glycemic index, glycemic load, and sensory evaluation were investigated. The results indicated that KM had the highest moisture content, while the KS sample had the lowest content. KD and KM had significantly higher ash contents compared with the other Kleicha samples. The protein and fat contents did not differ significantly. KD, KSD, and KDM demonstrated a significantly higher dietary fiber content than the other Kleicha samples. KS had the highest value of available carbohydrates. Regarding mineral content, the KDM sample had the highest K, Na, Ca, and P contents, while KD and KM had the highest Mg, Fe, and Mn contents. The Cu content indicated that KM had the highest content, representing a 25% increase compared with KS. Similarly, the Zn content in KM and KSD was significantly higher than in the other Kleicha samples. Replacing sucrose with Khalas date or molasses significantly changed the sucrose, glucose, and fructose contents. The phenolic content in KD, KM, and KDM was higher compared with KS, KSM, and KSD. Furthermore, the oxidative activity increased associatively with the addition of Khalas date powder and molasses. The percentage of sucrose decreased in KD and KDM. There was no significant difference in the general acceptance rate between the control sample and the other samples containing Khalas date powder, Khalas date molasses, and sugar or their mixture. In conclusion, it is possible to replace the sugar in the filling of the Kleicha with Khalas date powder and molasses or their mixture as it increases the health benefits; scaling up is recommended.