Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2021, Vol. 2, Issue 1, Part A
Effect of sucrose substitution with date syrup on the physicochemical properties of the dough and bread


Author(s): Sengev IA, Agbe AM and Bunde-Tsegba CM

Abstract: The effect of sucrose substitution with date syrup on the physicochemical properties of the dough and bread were investigated. Sucrose (50 g) was substituted with 0, 5, 10, 15, 20 and 25 g of date syrup (DS). Established procedures and analytical methods were used for chemical, physical and alveograph as well as organoleptic properties analyses. The results of proximate composition (%) showed that fibre and ash increased significantly (p<0.05) from 0.31 – 4.57 and 1.43 – 1.56, respectively, while moisture and protein decreased from 34.76 – 21.46 and 16.27 and 14.95, respectively. The calcium, phosphorus, sodium, potassium and magnesium respectively increased from 2.24 – 2.97, 0.06 – 1.66, 0.09 – 6.29, 0.04 – 9.04 and 0.95 – 1.40. The loaf volume (cm3) and specific loaf volume (cm3/g) decreased from 1850 – 1525 and 4.65 – 3.96, respectively. The alveograph properties in terms of tenacity (P) increased from 97.25 – 128.60 mm, extensibility (L) from 98.05 – 101.20 mm and distortion (P/L) from 0.95 – 1.27. The sensory properties of DS bread compared favourably with the control. The substitution of sucrose with DS improved the fibre, ash, mineral content as well as alveograph properties of the dough. Substitution of sucrose with up to 25 g DS in the production of bread is recommended.

Pages: 46-50 | Views: 51 | Downloads: 18

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How to cite this article:
Sengev IA, Agbe AM, Bunde-Tsegba CM. Effect of sucrose substitution with date syrup on the physicochemical properties of the dough and bread. J Curr Res Food Sci 2021;2(1):46-50.
Journal of Current Research in Food Science