EFFECT OF SUCROSE SUBSTITUTION WITH DATE SYRUP ON THE PROXIMATE, PHYSICAL AND SENSORY PROPERTIES OF COOKIES

A. I. Sengev, E. C. Oguche

Abstract


In this study, the effect of date syrup as a sucrose substitute on the proximate composition, physical properties and sensory attributes of cookies were studied using standard methods. Sucrose was substituted with date syrup at the levels of 5, 10, 15, 20 and 25 g, and was compared with cookies made with 30 g sucrose as control. The proximate composition of the cookies produced using date syrup showed increase in ash (1.35-2.18 %), fibre (1.42 - 5.72 %), protein (8.14 - 10.87 %) and moisture content (9.30 - 9.32 %) and a decrease in fat (3.42 - 2.99) and carbohydrate (82.92 - 80.86 %). A decrease in thickness, diameter and spread ratio with increasing levels of date syrup was observed. Sensory evaluation indicated that up to 25 g date syrup could replace sucrose without adversely affecting the sensory qualities of cookies. The results obtained in this study showed the possibility of utilizing date syrup tode velop acceptable cookies. It is therefore recommended that up to 25 g of date syrup could be used to replace sucrose in cookies production.
Keywords: Cookies, Sucrose substitution, Date syrup, Proximate analysis, Sensory
properties


Full Text:

Untitled

Refbacks

  • There are currently no refbacks.


Copyright (c) 2018 Journal of Raw Materials Research

©2017 Raw Materials Research and Development Council