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.
