Affiliation

• ¹Food Technology Section, Agricultural Research Institute, D.I.Khan, KP, Pakistan
• ²University of Agriculture, Peshawar, KP, Pakistan

Corresponding Author

Muhammad Zeeshan, Agriculture Research Institute Dera Ismail Khan KP, Pakistan, E-mail: zeeshanfst07@gmail.com

Citation

Zeeshan, M., et al. Physicochemical and Sensory Evaluation of Dhakki Dates Candy. (2017) J Food Nutr Sci 4(2): 87- 92.

Copy rights

© 2017 Zeeshan, M. This is an Open access article distributed under the terms of Creative Commons Attribution 4.0 International License.

Keywords

Abstract

  The experiment was conducted to develop candy from Dhakki dates picked at Khalal stage. Physicochemical and sensory characteristics like moisture, pH, TSS, color, flavor, texture and overall acceptability were studied for total period of six months. Candy was prepared from 5 different sugar concentrations, i.e. T₀ (control), T₁ (20%), T₂ (40%), T₃ (60%), and T₄ (70%). Among them, best treatment was identified on the basis of overall acceptability. Candy prepared from T₃ (60%) proved to be best but the candy prepared from T₂ (40%) was equally good. The least acceptable was the candy of T₁ followed by T₄. Sensorial properties, moisture and pH decreased while TSS increased during six months of storage. Candy packed in HDPE bags can be kept safely up to six months.