The effect of date syrup on pasting, rheological, and retrogradation properties of cornstarch gels was investigated using an HR‐2 Discovery Rheometer equipped with a pasting cell and parallel plate geometry. Pasting and rheological measurements were made on 6% (dry basis) corn starch with different levels of date syrup (starch:syrup; 1:0, 1:1, 1:2, or 1:3). The pasting measurements showed that addition of the date syrup increased the pasting temperature with increasing date syrup levels versus controls. Rheological measurements showed that peak viscosity and elastic modulus (G’) increased with increases in date syrup (1:2–1:3) but this decreased at 1:1 versus control. Changes in elastic modulus as a result of cold storage for 1 wk decreases with increases in date syrup concentration. This suggested that the date syrup could be an effective sweetener in reducing starch gel retrogradation during cold storage.

Effects of date syrup on pasting, rheological, and retrogradation properties of low-amylose rice starch were investigated using three levels of date syrup (starch:syrup 1:1, 1:2, or 1:3). Measurements were carried out using HR-2 Discovery Rheometer equipped with a pasting cell and parallel plate geometry. The pasting measurements showed that the peak viscosity of the control is significantly higher than the samples with date syrup (p < 0.05), while the final viscosity increases with increased date syrup levels. Addition of date syrup increases the solid-like behavior of the gel in reverse order with increased date syrup levels. Low-amylose starch gel used in this study showed minor changes in elastic modulus (G') during one week cold storage indicting that low-amylose rice starch is resistant to retrogradation. Addition of date syrup slightly resulted in increased retrogradation compared to the control.