Exploring the impact of date syrup incorporation on the organoleptic and physiochemical quality of traditional petha sweet

Abstract

This research investigates the impact of incorporating date syrup on the organoleptic and physicochemical quality attributes of traditional petha, a renowned Indian confectionery celebrated for its distinctive texture and sweetness. Date syrup, a natural sweetener, presents a healthier alternative to refined sugar due to its rich nutrient profile. Given its nutritional benefits, this study explores the development of an experimental petha by partially substituting refined sugar with date syrup. The experimental petha was prepared using five different combinations of refined sugar and date syrup: 50:10 (T1), 40:20 (T2), 30:30 (T3), 20:40 (T4), and 10:50 (T5). The control sample (T0) consisted solely of ash gourd and refined sugar in a 40:60 ratio. Sensory evaluations revealed that the petha prepared with a 40:20 (T2) ratio of sugar to date syrup received the highest scores for overall acceptability from the panel members. Nutritional analysis of all samples indicated moisture content ranging from 27.63% to 52.21%, protein content from 0.62% to 0.99%, and total soluble solids (TSS) from 42.13 to 43.84 °Brix and sugar content ranged from 37.97 to 43.49%. These parameters exhibited an increasing trend with higher levels of date syrup incorporation, enhancing the nutritional value. Conversely, fat content ranged from 0.41% to 0.29%, total solids from 72.37% to 47.79%, carbohydrate content from 70.81% to 45.71%, pH levels from 6.21 to 5.67, and energy from 289.41 to 189.41 kcal. These parameters showed a decreasing trend with increased date syrup content, contributing to the nutritional desirability. Overall, the study demonstrates that date syrup can be effectively incorporated in traditional petha sweet, with a 40:20 ratio of sugar to date syrup emerging as the optimal formulation based on sensory and nutritional evaluations.