USING DATE POWDER IN FORMULATION OF CHOCOLATE TOFFEE

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AHMADINIA A.; SAHARI MOHAMMAD ALI

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Journal of food science and technology Year:2008 | Volume:5 | Issue:3 Page(s): 1-8

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Information Journal Paper

Title

USING DATE POWDER IN FORMULATION OF CHOCOLATE TOFFEE

Author(s)

AHMADINIA A. | SAHARI MOHAMMAD ALI | Issue Writer Certificate

Keywords

DATE POWDERQ2

FORMULATIONQ2

TOFFEEQ3

SENSORY EVALUATIONQ2

Abstract

The DATE POWDER produced from ″Shahani″ variety under optimize condition (600 mmHg vacuum and 75oC) 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.

Cites

THE EFFECTS OF DIFFERENT METHODS OF DATE SYRUP PURIFICATION ON THE PHYSICOCHEMICAL PROPERTIES OF PRODUCED DATE SYRUP POWDER

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APA: Copy

AHMADINIA, A., & SAHARI, MOHAMMAD ALI. (2008). USING DATE POWDER IN FORMULATION OF CHOCOLATE TOFFEE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 5(3), 1-8. SID. https://sid.ir/paper/72421/en

Vancouver: Copy

AHMADINIA A., SAHARI MOHAMMAD ALI. USING DATE POWDER IN FORMULATION OF CHOCOLATE TOFFEE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2008;5(3):1-8. Available from: https://sid.ir/paper/72421/en

IEEE: Copy

A. AHMADINIA, and MOHAMMAD ALI SAHARI, “USING DATE POWDER IN FORMULATION OF CHOCOLATE TOFFEE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 3, pp. 1–8, 2008, [Online]. Available: https://sid.ir/paper/72421/en

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