DEVELOPMENT AND QUALITY EVALUATION OF VALUE ADDED PRODUCTS OF DRIED DATES (Phoenix dactylifera L.)
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Date
2018
Authors
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Publisher
MPUAT, Udaipur
Abstract
Development and quality evaluation of value added products of dried
dates (Phoenix dactylifera L.).”
The present study was planned with the objectives to develop value added products
of dried dates, nutritional assessment of the standardized products as well as the shelf life.
Dried dates were purchased from the local market of Udaipur city and dates powder was
developed. The study was conducted in three phases. In first phase the dates products that is
“ready to cook”and “ready to eat”(dates churan, dates cookies, instant cake premix and
dates chakli) were developed and subjected to sensory evaluation. The ratio that was
accepted in products (dates cookies, dates chakliand instant cake premix) was incorporation
of 40 per cent dates powder in 60 per cent refined flour i.e. 60:40(8.83 ± 0.38, 8.57 ± 0.63
and 8.83 ± 0.46). The dateschuran that was accepted was khattameetha(8.60 ± 0.62).
In second phase nutritional assessment of standardized products were
assessed.Results revealed that the highest content of moisture, ash, fibre, protein, fat and
energy (11.30 ± 0.23%, 4.15 ± 0.13%, 0.53 ± 0.06g, 7.34 ± 0.09g, 24.12 ± 0.25g and 456.24
± 0.14kcal) was found in dateschakli. The highest carbohydrate content was observed in
dateschuran(88.29±0.13g). The highest iron and vitamin C content was observed in dates
churan(3.50 ± 0.14mg, 1.20 ± 0.11mg)and β-carotene (2.03 ± 0.20μg) content in instant
cake premix.
In the third phase, the shelf life of the standardized products was assessed on sensory
qualities (appearance, colour, taste, flavour, texture and overall acceptability) using nine
point Hedonic scale, moisture content and microbial growth (yeast and mould count). The
dates products were packed in HDPE bags, and stored at room temperature for 3 months.
No significant difference was found in sensory evaluation and microbial analysis (yeast and
mould count) in developed dates products (dates churan, dates cookies and instant cake
premix) during storage period and it is safe for consumption upto 3months but in dates
chaklithere was significant changes in the overall acceptability (6.93 ± 1.36)after 3 months
and there was significant microbial changes (0.54 ± 0.13) as well as is not safe for
consumption upto 3 months. Significant increase in the moisture content of dates products
at 2nd (1.05 ± 0.06, 1.33 ± 0.05, 2.15 ± 0.13 and 2.15 ± 0.02)and 3rd(2.05 ± 0.05, 2.56 ±
0.02, 4.12 ± 0.09 and 4.43 ± 0.04)month of storage period.
Dr Nikita Wadhawan Rhythm Bansal
Description
Development and quality evaluation of value added products of dried
Keywords
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Citation
Bansal, R. and Wadhawan, N.