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- Title
DEVELOPMENT AND PHYSICO - CHEMICAL CHARACTERIZATION OF DATE WAFERS.
- Authors
Raza, Kamran; Nadeem, Muhammad; Hussain, Sarfaraz; Jabbar, Saqib; Din, Ahmad; Qureshi, Tahir Mahmood; Ainee, Ammara
- Abstract
Present study was conducted at Institute of Food Science and Nutrition, University of Sargodha during 2013 to check the suitability of date paste in wafers replacing cream. The experiment was conducted using CRD factorial experimental design with three replications and five treatments which were T0 (wafers from market), T1 (100 g of date paste), T2 (10 g of skimmed milk powder + 100 g of date paste), T3 (10 g of grinded sugar + 100 g of date paste), T4 (10 g of sugar and 10 g skimmed milk powder + 100 g of date paste). Wafers were subjected to proximate analysis, microbiological analysis and sensory evaluation. Highest moisture and ash contents and lowest NFE value were observed in T2. The highest crude protein and crude fiber contents were observed in T0. The highest crude fiber contents were observed in T1. The lowest gross energy value was observed in T4. Maximum total plate and yeast and mold counts were observed in T0. After sensory tests by the judges T2 was the most preferred because of its excellent color, flavor, taste, texture and overall acceptability scores. The sensory scores decreased after storage period of 90 days. It is suggested that date paste can be used to prepare date wafers of good sensory and nutritional value which provides substantial amount of carbohydrates, proteins, fats, dietary fiber, and minerals.
- Subjects
DATE palm products; FOOD science; EXPERIMENTAL design; MOISTURE content of food; FOOD microbiology; FOOD composition
- Publication
Journal of Agricultural Research (03681157), 2016, Vol 54, Issue 2, p261
- ISSN
0368-1157
- Publication type
Article