Quality analysis of natural sweets
Keywords: chemical analysis, sensory analysis, dates, plums
AbstractThe research was done at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. Plums (Prunus domestica ʻViktorijaʼ), date paste (Phoenix dactylifera), strawberries squeeze powder and lyophilized strawberries powder (Fragaria × ananassa ʻHoneoyeʼ), raspberries (Rubus idaeus) and blackcurrants (Ribes nigrum) squeeze powder, ground almonds (Prunus dulcis) and cashews (Anacardium occidentale), as well as sea buckthorn (Hippophae) juice were used to produce 14 kinds of natural sweets. The amount of dry matter, dietary fibre, protein and minerals in sweets was determined, and the sensory analysis of sweets was performed. The results were analysed using the factorial analysis of variance (ANOVA). The results of the sensory analysis were processed by the FIZZ (French) software. The results showed that the amount of dry mater, protein and crude ash was higher in sweets made with date paste. Nuts supplement increased the protein content of all kinds of sweets. In sweets with plums the average dietary fibre content was 2-fold higher. The dietary fibre content of all kinds of sweets was increased by berry cake powder. The sensory analysis showed that sweets made with date paste were tastier.