|
Abstract
|
Article Information:
Substitution of Sugar with Dates Powder and Dates Syrup in Cookies Making
W.A. Alsenaien, R.A. Alamer, Zhen-Xing Tang, S.A. Albahrani, M.A. Al-Ghannam and S.M. Aleid
Corresponding Author: M.A. Al-Ghannam
Submitted: July 24, 2014
Accepted: September 13, 2014
Published: May 05, 2015 |
Abstract:
|
In this study, the effects of dates powder and dates syrup as a sugar substitution, on the physical properties and sensory attributes of cookies were studied. An increase in firmness and moisture content of cookies supplemented with dates was obtained. The diameter and spread ratio of cookies showed a decrease with increasing levels of date powder or date syrup. Partial replacement of sugar with date powder or date syrup produced cookies with more dark and red color. Sensory evaluation results indicated that cookies with acceptable preference could be supplemented up to 50% with dates powder and up to 75% with dates syrup. Date-based cookies using dates powder or dates syrup could be produced at a commercial scale.
Key words: Cookies quality, dates powder, dates syrup, physical characteristics, sensory properties, ,
|
|
Abstract
|
PDF
|
HTML |
|
Cite this Reference:
W.A. Alsenaien, R.A. Alamer, Zhen-Xing Tang, S.A. Albahrani, M.A. Al-Ghannam and S.M. Aleid , . Substitution of Sugar with Dates Powder and Dates Syrup in Cookies Making. Advance Journal of Food Science and Technology, (1): 8-13.
|
|
|
|
 |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
 |
| Information |
|
|
|
|
| Sales & Services |
|
|
|
|
