Sensory and Nutrient Evaluation of Cupcakes Made with Different Ratios of Date Fruit Paste and Refined Sugar

Abstract

This study evaluated the sensory attributes and nutrient composition of cupcakes
made with different ratios of date fruit paste as a sugar substitute. Five samples were
formulated with varying ratios of refined sugar to date fruit paste: Sample A (0:100),
B (70:30), C (50:50), D (30:70), and control sample E (100:0). Sensory evaluation by 30
trained panelists used a nine-point hedonic scale to assess colour, texture, flavour,
and overall acceptability. Data were analysed using a one-way Analysis of Variance
ANOVA using an IBM SPSS (version 24.0) and Duncan’s test for sensory evaluation,
while T-test was used for nutrient analysis comparing the nutrient content of the
most accepted cupcake sample and the control sample. Results indicated that
Sample D (30% sugar: 70% date paste) achieved the highest consumer preference,
balancing taste and texture without compromising quality. Nutrient analysis
showed that Sample D had higher protein (8.60%) dietary fibre (0.20%), ash (6.75%),
calcium (168.00 mg), iron (1.10 mg), vitamin A (181.00), vitamin C (29.24 mg) and
vitamin E (30.64 mg) compared to control Sample E (7.47% protein, 0.10% dietary
fiber, 5.00% ash, 104.50 mg calcium, 0.27 mg iron, 101. vitamin A, 14.62 mg vitamin
C, and 22.05 mg vitamin E). These findings suggest that date fruit paste is a viable
alternative to refined sugar in baking, contributing to healthier food options and
potential dietary interventions for managing sugar intake