''Role of konjac glucomannan in modifying the physicochemical and structural properties of date paste from emirati varieties”

Date fruit paste, a natural sweetener rich in nutrients, is increasingly explored for industrial applications requiring tailored physicochemical and structural properties. This study investigated the effects of konjac glucomannan (KG) at varying concentrations (0 %, 1 %, 3 %, and 5 % w/w) as a textural modifier in date paste derived from two Emirati varieties: Bouman (soft) and Neghal (dry). This study analyzed physicochemical properties, including composition, texture, thermal behavior, and microstructure, to evaluate the effects of KG. In Bouman paste, KG incorporation (p < 0.05) increased color lightness by 40 %, decreased water activity (0.82–0.66) and water loss (8.4 %–2.5 %), and thereby enhanced shelf stability. Furthermore, hardness, gumminess, and chewiness increased due to KG's gel-forming ability, with Bouman exhibiting greater responsiveness than Neghal, which can be attributed to its higher moisture and protein content. Differential scanning calorimetry revealed that KG decreased the thermal stability of both pastes, as demonstrated by decreased endothermic temperatures. Microstructural analysis revealed the formation of dense KG-induced gel networks in Bouman, in contrast to Neghal's fibrous matrix, which resisted homogeneous gelation. The rheological studies confirmed that KG strengthened the elastic moduli of both pastes. These results demonstrate the effectiveness of KG in tailoring date paste properties, with Bouman favoring cohesive, firm textures and Neghal retaining fibrous integrity. The findings highlight the potential of KG to diversify date paste applications in plant-based and reduced-sugar products while mitigating textural variability.