Development of a Novel Cake with Date Fruits and Quality Assessment

Abstract

Cake is one of the widely consumed baking products and highly acceptable to all types of consumers. Date fruits are also well known for its high mineral contents and fiber. The present study was taken to develop a novel cake by using paste of date fruits as 20% (sample 1), 30% (sample 2), and 40% (sample 3) along with other ingredients and to specify the quality parameters of the products by proximate analysis. A control sample was also prepared without date fruits. Moisture content of the products were increased as the percentage of the dates increased and were found as 18.25%, 26%, and 27.5% for the samples 1, 2 and 3 respectively. But moisture content was determined as 16% for control sample. Ash content of the samples also showed positive variation with the change of the weight percentage of date fruits in products and the value for sample-1 was 1.7%, sample-2 was 1.6% and sample-3 was 1.9%. Ash content for control sample was found as 1.65%. Protein content of the developed samples were decreased as percentage of date fruits increased and the value for the date incorporated samples was found as 6.56%, 4.3% and 2.18% respectively. Protein content for control sample was determined as 14.21%. Fat contents were also increased as the date fruits percentage increased and it was determined as 3.5%, 4.16%, 5.1% for sample-1,2 and 3 respectively whereas the value for control was found as 3.15%. Sensory analysis was carried out by using nine points hedonic scale in which 9 for like extremely and 1 for dislike extremely in terms of qualities such as color, taste, flavor, texture and overall acceptability with ten assessors. Color and texture were found high scores for control sample whereas other attributes such as taste, flavor and overall acceptability were high in case of enriched samples specially in sample-1.