Nutritional and quality characteristics of chocolate spread fortified with date paste as a sucrose substitution

Abstract

Abstract Interest in the health benefits of dates underscores the need to develop food products that incorporate them as a nutrient-dense ingredient. Therefore, the objective of this study was to evaluate the nutritional value and quality attributes of a chocolate spread fortified with date paste as a sucrose substitute at varying levels of 0%, 25%, 50%, 75%, and 100% w/w. The formulations were assessed for physicochemical properties, mineral content, color, texture, fatty acid profile, and sensory characteristics. Substituting date paste for sugar up to 100% resulted in a significant (P < 0.05) increase in crude protein, ash, crude fiber, total soluble solids, sucrose, and total unsaturated fatty acids. Conversely, a decrease in total sugars, non-reducing sugars, glucose, fructose, starch pH, hardness, springiness, gumminess, chewiness, cohesiveness, and saturated fatty acids. As for the microstructure of the chocolate spread samples, the sample added with 25% date paste had more uniform particle distribution, which means that the date paste was spread out evenly as a sugar substitute. Furthermore, the surface is smoother and less wrinkled, suggesting that the sugar replacer contributes to a smoother texture compared to other samples. Moreover, sensory evaluations showed that the sample added with 50% date paste was the most acceptable and preferred by the panelists in taste, appearance, mouthfeel, spread ability, and overall acceptability compared to the other samples. Based on these results, the study recommends that using date paste as a sucrose substitute can produce a healthier chocolate spread enriched in minerals with improved chemical composition and reduced sugar levels.