Abstract

Nowadays, the worldwide market includes a wide variety of sweets with processed sugar. The food industry has been developing alternatives based on health products. This study aimed to formulate alternative, highly-nutritional date-based sweets filled with cooked pulses and sweetened with date products without using processed sugar. Different cooked pulses (red cowpea, soybean, and chickpea seeds) sweetened with date powder or date syrup (dips) were used to prepare alternative date sweets. They were exposed to physicochemical and microbiological analyses and sensory evaluation. Adding pulses to the pulse-date sweet samples significantly raised their contents of protein, fats, crude fibers, total sugars, calcium, iron, and zinc, as well as caloric values, lightness, and water activity. Compared to the control (date paste mixed with dark chocolate), the sweets with cooked pulses had lower contents of ash, carbohydrates, phenolics, and caffeine, as well as lower antioxidant activity and hardness values. Following storage for three months, the water activity and microbiological counts slightly declined. The date sweets filled with cooked pulses had high sensory acceptability. The samples containing cooked red cowpeas and chickpeas were the most acceptable, while those sweetened with date powder had maximum antioxidant activity. Our study revealed that enriching date sweets with cooked pulses increases their nutritional value without involving processed sugar in the final product.

Keywords

Date palm products, soybeans, chickpea, dark chocolate, alternative sweets, nutritional quality, sensory attributes

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