In this study, effects of thickening agents on the physicochemical and sensory properties of the date palm juice wasinvestigated. Two types of dates cultivar were used in this study – Zaghloul and Deglet Noor. After conducting formulations, the base product was made with 75% Zaghlouldates and 25% Deglet Noor dates and this had been studied for the effects of stabilizers such as pectin, CMC, xanthan gum and gum Arabic used at 0.1% concentration (w/w). Results have shown that there were significant differences between stabilizers at 0.1% concentrations on the physicochemical properties of date palm juice (p<0.05). 31.43% of panelists liked most xanthan gum and pectin at 0.1% concentration in a juice sample. These samples were described as juices with sweet taste, fruity and natural date aroma. This study investigated the synergistic effects of pectin at 0.05% in combination with xanthan gum and CMC at varying concentrations - 0.01%, 0.025% and 0.05% (w/w). Significant synergistic effects on the physicochemical properties of juice samples produced by the combination of pectin with other thickening agents (p<0.05) were observed. Preference test results revealed that synergistic effects of stabilizers have no significant effect on liking scores of panelists on their sensory properties (p>0.05). In overall, panelists’ most preferred product was the base juice formulation with xanthan gum at 0.05% concentrations and was positively described as juice having sweet aroma/taste, smooth texture, fruity aroma and has a natural date flavor.
