This study was conducted to develop a protocol for diffusion syrups high in fructose from dates of cv. Ghars. Date syrups prepared were cooled to 4°C for more than 70 days to induce crystallization of glucose. This treatment improved the nutritional quality of the syrup and reduction of the glucose fraction bringing the sugar composition closer to that of the second and third generation of high fructose corn syrup HFCS (55 and 90%, respectively) as compared to 42% of the first generation. The content of fructose achieved reached 78% as confirmed by thin layer chromatography marking a significant reduction in glucose content and suggesting that this prepared syrup is an excellent potential product as a dietary replacement to regulate blood glucose.
Key words: Algeria, Date palm, Diabetes, HFCS, Obesity, Ouargla, Syrup
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