Use of date syrup in the preparation of low caloric cakes replacing sucrose
2002
Tufail F. (University of Agriculture, Faisalabad (Pakistan). Dept. of Rural Home Economics) | Pasha, I. | Butt, M.S. | Abbas, N. | Afzaal, S.
For the production of low caloric cake for diabetic and health conscious consumers, date syrup containing fructose and sorbitol was used replacing sucrose and its effect on quality of cakes was examined. Date syrup and sucrose was used in five different proportions in preparation of cakes. Sensory evaluation of cakes at different intervals of storage was carried out to find out consumer acceptability. Wheat flour contained 11.83%, 10.09%, 0.59%, 0.17%, 1.07%, and 76.25%, moisture, protein, ash, crue fiber, fat and nitrogen free extract (NFE) respectively. The sensory characteristics i.e. cells, grains, crumb color, texture, flavor and taste etc. of cakes were best when sucrose was replaced with date syrup (T3) in the proportion of 50%. There was a declining trend with the passage of time in the sensory characteristics of cakes. Proximate analysis of dates showed moisture 21.13%, ash 0.26%, protein 2.21%, fat 0.19%, fiber 6.7% and NFE 69.51%. The moisture, protein, ash, fiber, fat and NFE contents of cakes ranged from 24.0-26.8%, 7.6-8.1%, 0.8-1.1%, 0.5-0.9%, 31.0-31.2% and 35.8-31.8%, respectively. The highest calorific value 4160 cal/g was observed with T1 (100% Sucrose) while the lowest calories 3110 cal/g was observed with T5 (100% date syrup) indicating a decrease in calorific value of cakes with increase in the concentration of date syrup.
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Эту запись предоставил National Agricultural Research Centre