%0 Journal Article %T Technological Valorization of Algerian Dates Downgraded from <i>Deglet Nour</i> Variety to Semi-Candied Dates in Dates Syrup %A Férial Aziza Benyahia-Krid %A Elheyfa Khemissat %A O. Aissaoui Zitoun %A Kaouther Djafri %A Meriem Bergouia %A Batoul Meghzili %A Lamia El-Mechta %J Food and Nutrition Sciences %P 627-642 %@ 2157-9458 %D 2021 %I Scientific Research Publishing %R 10.4236/fns.2021.126047 %X The objective of this study is the valorization of downgraded dates from a high Algerian date variety Deglet Nour, locally called “h’chef”. The work starts with the implementation of a food formulation of semi-candied dates in syrup extracted from dates. This formulation was based on dehydration-impregnation by immersion (D.I.I.). The downgraded dates were cleaned, cut, blanched, and then immersed in date syrups with increasing differential concentrations in Brix degrees: 65°, 70° and 75°. The chosen date/syrup immersion ratio is 1:2 (w/w). The obtained semi-candied dates were the subject of physicochemical and sensory analyses. The characterization of the downgraded dates before immersion showed high sugar content with a rate 52.67 g% g of dry matter and low water content (14%) which favors their use in semi-candied products. The physico-chemical analyses results of the three semi-candied dates products show an increase in their final sugar content, i.e. from 53.55% to 60.78% and in ashes between 1.76 p.cent and 1.94 p.cent. On the other hand, sensory analysis results confirm that the semi-candied dates with a syrup of 75