Quality Characteristics of Jujube Brownie with Jujube Paste

Abstract

The purpose of this study was to create a standard recipe for brownies, replacing part of chocolate with jujube paste. Jujube paste was used to substitute 10%, 20%, 30%, and 40% of the chocolate in the brownies. The specific gravity and viscosity of the brownie batter increased significantly as the jujube paste content increased (p<0.001). The baking loss rate decreased as the jujube paste addition increased (p<0.01). The volume of the brownies was with 20% addition of jujube paste, and there was a significant difference between the control and brownies with 40% jujube (p<0.05). The pH was the highest in control, and significantly decreased as the jujube paste content increased (p<0.001). The brownie’s hardness and cohesiveness significantly increased as the amount of jujube paste increased. In the consumer acceptance test, the 20% addition group was the highest in color, texture, and overall acceptance. Therefore, jujube brownies may be said to be best made by adding 20% jujube paste as a substitute for chocolate.