Evaluating the Physiochemical and Nutritional Attributes of Dates (Phoenix Dactylifera) Based Cupcakes

Abstract

Purpose: The proximate analysis aimed to determine nutritional profile of the cupcakes including moisture, crude fat, crude fiber, crude protein, ash, pH and acidity values, while the physicochemical analysis was performed to study total phenolic and total flavonoids contents. The organoleptic attributes if date cupcakes were studied by using nine points hedonic scale for texture, color, volume, flavor, aroma and hardness. Materials and Methods: Exploratory research design was opted for qualitative and quantitative study of five treatments of date cupcakes aimed to address their dietary significance with respect to shelf life status, nutritional content as well as phytochemical and physicochemical analysis. Dates were purchased from intensive farmers from Multan division, Dera Ismail khan and from local markets. The dates were sorted, graded and washed with chlorinated water to remove field waste. The substitute fruit sample was conveyed to Food Science & Technology lab of Minhaj University Lahore under controlled conditions for further studies. The dates enriched cupcakes with different percentages of date pulp (5%, 10%, 15%, 20%, and 25%) along with control (without date pulp) were subjected for proximate, phytochemical and physicochemical analysis. Findings: The calculated resulted were compared with control and it was concluded that the overall acceptability and stability of cupcakes with 20% date pulp was greater than other percentages. Implications to Theory, Practice and Policy: Phoenix dactylifera is among the oldest plants cultivated by men. The nutritional, industrial, medical and environmental importance of this plant is globally acknowledged. Current studies focus on nutritional significance of Phoenix dactylifera when used as a natural additive in cupcakes.