PREPARATIONAND QUALITYEVALUTATION OFDATE POWDER SUBSITUTED MUFFIN

Abstract

The goal of this study was to make a muffin by replacing sugar with date powder and evaluate its sensory and physiochemical qualities. Whole Wheat flour, sugar, fat, baking powder, and other supplies were gathered from Dharan's local market whereas dates were brought from Asan Bazar of Kathmandu. The dates were washed, pitted, dried and grinded in the powder form. The date powder was combined at the levels of 0, 12.5, 25, 37.5, 50 parts and was labeled A, B, C, D, and E, and was substituted in the recipe 3 parts baking powder, 55 parts sugar and date powder mixture, 55 parts fat, 57 parts egg and 10 parts water per 100 g whole wheat flour and superior product was determined by sensory evaluation. The moisture content, protein, fat, crude fiber, ash and carbohydrate of whole wheat flour were found to be 11.22 %, 14.09 %, 1.2 %, 2.01 %, 2.02 %, 69.46 % respectively and were found to be 15.9 %, 2.4 %, 0.5 %, 5.5 %, 2.3 %, 72.9 % respectively and superior product obtained through sensory evaluation were determined. The statistical sensory analysis showed that 12.5 parts date powder substituted muffin was superior to all muffin formulation on the basis of taste, texture and overall acceptability. So, product B was selected as the best. Statistical analysis for the proximate composition of muffin showed that compared to control, date powder substituted muffin showed significantly higher (p<0.05) crude fiber, total ash, protein and fat whereas decreased carbohydrate content. Physical analysis of muffins showed significantly reduced loaf volume and specific loaf volume. Acid value and peroxide value was determined and after 7 days of storage. The acid value and peroxide value of the date powder substituted muffin (12.5:87.5 date powder and whole wheat flour) packed in LDPE were 0.62 mg KOH/g oil and 11.21 meq/kg oil respectively and was above the standard acceptable range which indicates rancidity and was not recommended for the human consumption.