The purpose of this study was the production of high-value date syrup and low sugar powdered pulp and evaluation of its organoleptic characteristics. In this study, first, 100 g date were weighted and after disinfection, cleaning and removing of wastes and crushing, were mixed in 300 mL of boiling water for 20 min and then dates syrup were obtained by filter. The low sugar pulps were weighted. Next, the organoleptic characteristics of date fruit juices such as taste, color and aroma by panelists were evaluated by 5 people. The samples were analyzed by Hedonic preference test. The results showed there is no significant difference between the scores of the color or but there is a significant difference for aroma (p <0.05). Average values of pulp obtained were equal to 50 g and there is no significant difference between the results of ten samples. Pulp material obtained after drying was converted to powder.
Key words: Kabkab and Kasi dates varieties, organoleptic properties, panelists, date syrup, low sugar pulp.