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Physicochemical and Sensory Evaluation of Dhakki Dates Candy
Zeeshan M, Saleem SA, Ayub M, Shah M and Jan Z
The experiment was conducted to develop candy from Dhakki dates picked at Khalal stage. Physicochemical and sensory characteristics like moisture, pH, TSS, color, flavor, texture and overall acceptability were studied for total period of six months. Candy was prepared from 5 different sugar concentrations, i.e., T0 (control), T1 (20%), T2 (40%), T3 (60%), and T4 (70%). Among them, best treatment was identified on the basis of overall acceptability. Candy prepared from T3 (60%) proved to be best but the candy prepared from T2 (40%) was equally good. The least acceptable was the candy of T1 followed by T4. Sensorial properties, moisture and pH decreased while TSS increased during six months of storage. Candy packed in HDPE bags can be kept safely up to six months.