Valorization of Immature Dates for Development of Functional Toffee and Cake Premix

Simple item page
dc.contributor.advisorSukhpreet Kaur
dc.contributor.authorAttri, Nidhi
dc.date.accessioned2024-03-04T10:39:49Z
dc.date.available2024-03-04T10:39:49Z
dc.date.issued2024
dc.description.abstractOne of the issues in the food sector is waste generation. However, if managed properly, these wastes or by-products can be turned into useful resources because they include an abundance of valuable elements and phytonutrients. The present study aimed at optimizing the processing techniques for preparation of nutritionally rich date-based products (toffee and cake premix) from waste valorization of immature dates and to study their physico-chemical, phytochemical characteristics and self stability. Date fruit has a variety of beneficial bioactive compounds, and replacing refined sugar with date sugar is a healthier option. Firstly, immature dates at Khalal (TSS 25 ºB, moisture 55.14%) were processed to obtain soft dates in Tamar (TSS 40 ºB, moisture 45.48%) stage which were then further utilized for preparation of toffee formulations. Five different formulations of toffee were prepared by replacing sugar with date paste at (0%, 25%, 50%, 75% and 100%) levels. For preparation of date cake premix, soft date paste was converted into dried powder using two drying techniques i.e., spray and tray drying. On the basis of bioactive profile and color retention, tray dried powder was selected for development of cake premix by substituting refined sugar at 0%, 25%, 50%, 75% and 100% levels. Compared to control (100% refined sugar), addition of date paste and date powder considerably enhanced the minerals and bioactive profile of the formulated toffee and cake premix. Based on sensory analysis, date toffee prepared with 50% date paste and date cake with 100% date powder replacement was selected for shelf-life evaluation. Date toffee was wrapped in butter paper and laminated foil and cake premix was packed in laminated foil under ambient temperature conditions. During storage of prepared products, a significant (p<0.05) effect on quality parameters (physico-chemical, phytochemical, color, textural and microbial attributes) were observed. Both stored date-based toffee and cake premix showed satisfactory microbial growth and date toffee and cake showed organoleptic quality for 3 and 6 months, respectively.
dc.identifier.citationAttri, Nidhi (2024). Valorization of Immature Dates for Development of Functional Toffee and Cake Premix (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810207353
dc.keywordsImmature dates
dc.keywordssoft dates
dc.keywordsdate powder
dc.keywordsfunctional products
dc.keywordsphytochemicals
dc.keywordsand storage stability.
dc.language.isoEnglish
dc.pages82
dc.publisherPunjab Agricultural University
dc.research.problemValorization of Immature Dates for Development of Functional Toffee and Cake Premix
dc.subFood Science and Technology
dc.themeValorization of Immature Dates for Development of Functional Toffee and Cake Premix
dc.these.typeM.Sc
dc.titleValorization of Immature Dates for Development of Functional Toffee and Cake Premix
dc.typeThesis
Files
Collections
Thesis