Home            Contact us            FAQs
    
      Journal Home      |      Aim & Scope     |     Author(s) Information      |      Editorial Board      |      MSP Download Statistics

     Advance Journal of Food Science and Technology

Research Article   |   OPEN ACCESS

Substitution of Sugar with Dates Powder and Dates Syrup in Cookies Making

1W.A. Alsenaien, 3R.A. Alamer, 1Zhen-Xing Tang, 1S.A. Albahrani, 3M.A. Al-Ghannam and 1, 2S.M. Aleid
1Date Palm Research Center of Excellence,
2Department of Food and Nutrition Sciences, King Faisal University,
3National Date Palm Research Center, Ministry of Agriculture, Alahsa, Saudi Arabia
Advance Journal of Food Science and Technology  2015  1:8-13
http://dx.doi.org/10.19026/ajfst.8.1455  |  © The Author(s) 2015
Received: July ‎24, ‎2014  |  Accepted: September ‎13, ‎2014  |  Published: May 05, 2015
Back to issue  |  PDF   |   HTML

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.

Keywords:

Cookies quality, dates powder, dates syrup, physical characteristics, sensory properties,

References