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

This study evaluated the sensory attributes and nutrient composition of cupcakesmade with different ratios of date fruit paste as a sugar substitute. Five samples wereformulated 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 30trained panelists used a nine-point hedonic scale to assess colour, texture, flavour,and overall acceptability. Data were analysed using a one-way Analysis of VarianceANOVA 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 themost accepted cupcake sample and the control sample. Results indicated thatSample D (30% sugar: 70% date paste) achieved the highest consumer preference,balancing taste and texture without compromising quality. Nutrient analysisshowed 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) andvitamin E (30.64 mg) compared to control Sample E (7.47% protein, 0.10% dietaryfiber, 5.00% ash, 104.50 mg calcium, 0.27 mg iron, 101. vitamin A, 14.62 mg vitaminC, and 22.05 mg vitamin E). These findings suggest that date fruit paste is a viablealternative to refined sugar in baking, contributing to healthier food options andpotential dietary interventions for managing sugar intake

• Publication year

  2026

• Venue

  Journal For Family & Society Research

• Publication date

  2026-01-13

• Fields of study

  Not labeled

• Identifiers
  DOI 10.66043/jfsr.v4i2.144
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

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• No concepts are published for this paper.

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