Volume 5, Issue 18 (2008)                   FSCT 2008, 5(18): 1-8 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

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
Abstract:   (3803 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.    
Full-Text [PDF 150 kb]   (9394 Downloads)    

Received: 2008/08/27 | Accepted: 2009/03/10 | Published: 2012/09/3

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.