Background and Objectives: In this study date concentrate was used as a sugar substitute in the blend fruit juice (grape-apple). The Effect of five factors including; sugar syrup (%Wt), date concentrate (%Wt), apple concentrate (%Wt), peach puree (%Wt) and storage time (day) on the physicochemical/color properties of juice samples were investigated.
Materials and Methods: An experimental design based on a D-Optimal Combine Design (DOCD) was used to study the different factors effecting (in 5 levels) the physicochemical properties of provided mixed fruit juices. Different quality indices, including acidity, vitamin C content, antioxidant capacity, none enzymatic browning index (NEBI), hydroxyl methyl furfural (HMF) and formalin index were measured and modeled.
Results: Results showed that the sugar in grape-apple blend juice can be easily replaced by date concentrate, the blend of fruit juice containing date concentrate had higher HMF, vitamin C, antioxidant activity and NEBI indices than fruit juice blend containing sugar, which has significant health implications.
Conclusion: The date concentrate was used as a sugar substitute in fruit juice blend (grape-apple) and this substitution of sugar with date concentrate  produced juices with higher HMF, vitamin C, antioxidant activity and NEBI indices.