Standardization of technology for development of Soft date (Pheonix dactylifera) toffee as a nutritional enrichment of confectionery

Abstract

Present research work intended to standardize the recipe for preparation of toffee by incorporating soft date (Pheonix dactylifera) pulp as a nutritional enrichment of sugar and protein and also to incorporate medicinal values of date. Uniformly ripened soft dates were selected and washed with water, blanched in hot water at 80°C. for 1 to 2 min. The seed present in central portion was scooped out. The peripheral pulpy portion free from seeds was cut and pulped in mixer and grinder. The extracted pulp was concentrated to about 1/3rd of its original volume and then sugar, glucose syrup, fat and skim milk powder paste was added. The whole mixture was cooked up to concentration of 80-85° Brix. The standard recipe for toffee obtained as soft date pulp 1 kg, sugar 550 g, liquid glucose 150 g, fat 150 g and skim milk powder 150 g at 86°C cooking temperature. The soft date toffee with good sensory properties was chemically analyzed that contain moisture 7.2 %, ash 2.2 %, crude protein 4.5 %, crude fat 8 %, TSS 86° Brix, pH 5.9 and acidity 0.30%.