Utilization of <span lang="EN">Date-Based Sweeteners in Cappuccino Formulations

While sugar is a key ingredient in cappuccino formulations, alternative sweeteners have received considerable attention due to various health and dietary concerns. Dates offer a promising path for improving the dietary value and potential health benefits of cappuccino when incorporated as a sugar substitute. This study investigates the consequences of replacing sugar with powdered dates on the sensory and physicochemical characteristics of cappuccino. Date powder derived from Zahedi and White date varieties was used as a sugar replacement at five concentration levels (۰, ۲۵, ۵۰, ۷۵, and ۱۰۰%). By increasing the date powder ratio, a significant increase in moisture, bulk density, tapped density, moisture absorption, and caking percentage was observed in samples containing White date powder. Increasing moisture leads to growing hydrogen bonds of functional groups, increasing moisture absorption and caking rate leads to increasing adhesion, and increasing density leads to increasing the number of granular particles of cappuccino powder. Moreover, the use of date powder in the cappuccino formula significantly enhanced antioxidant capacity and total phenols. The highest content of phenols (۳.۹۰ gGAE/۱۰۰g) and antioxidant activity (۴۱.۲%) were measured in samples containing ۱۰۰% white date powder. Sensory evaluation identified that samples with ۲۵% white date powder and ۲۵% Zahedi date powder, closely followed by the control sample, exhibited the best overall acceptability and flavor. These two samples, exhibiting superior sensorial acceptance and closer similarity to the control, respecting reconstitution and instant solubility characteristics, were identified as the most promising treatments.

کلیدواژه ها:

Antioxidant activity ، Caking ، Cappuccino ، date fruit ، Sugar replacement