Volume 5, Issue 18 (2008)
FSCT 2008, 5(18): 1-8 |
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Using date Powder in Formulation of Chocolate Toffee. FSCT 2008; 5 (18) :1-8
URL: http://fsct.modares.ac.ir/article-7-10049-en.html
URL: http://fsct.modares.ac.ir/article-7-10049-en.html
Abstract: (5134 Views)
The date powder produced from ″Shahani″ variety under optimize condition (600 mmHg vacuum and 75 °C) was used in formulation of chocolate toffee as sweet replacer in proportion of 25, 50, 75 and 100 % of sugar which is commonly utilized. Then, texture, color and energy content of product were compared with a blank sample having no date powder. Finally, organoleptic qualities of the produced toffee (odor, flavor, chewiness, sweetness, apparent color) were evaluated by a group of 30 panelists. Statistical results showed that the samples with 50% (odor: 3.2; flavor: 3.5; chewiness: 3.4; sweetness: 3.5 and apparent color: 3.7 score) and 75% (odor: 3.5; flavor: 3.3; chewiness: 3.6; sweetness: 3.3 and apparent color: 3.5 score) of date powder had the highest score in comparison with common chocolate toffee.
Received: 2008/08/27 | Accepted: 2009/03/10 | Published: 2012/09/3
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