Quality characteristics of breads fortified with date (Phoenix dactylifera L.) paste

Abstract

This study evaluated the quality of bread fortified with Date Paste Breads with added full fat and Date Paste were baked and analyzed for nutrient compositions, physical and sensory properties and storage stability. A date is one of the best and choicest foods of the nature and is the treasure house of highly soluble natural iron, calcium, potassium and other vitamins. The dates were rich in sugar (71.2–81.4% dry weight), while ash represented 1.68–3.94%; they contained low concentrations of protein and lipid (1.72–4.73% and 0.12–0.72%, respectively); Fat (gm)0.4; Minerals (gm)2.2; Crude fiber (gm) 3.9 Carbohydrates (gm) 75.8; Energy (Kcal) 317; Calcium (mg) 120; Phosphorus (mg) 50;Iron (mg) 7.3. Fortification with Date Paste improved the nutrient composition, storage stability, physical and sensory properties of bread. Now a day, Bread is widely used as a sweet in home so it is needed to make Breads healthy. Bread is ideal for nutrient availability, palatability, compactness and convenience.