Sensory Evaluation of Doughnuts made with Dates instead of Sugar as Sweetener.

Résumé

A doughnut is a fried dough that has been leavened. For different varieties, different toppings and flavorings are applied, such as sugar, dates, chocolate, or maple glaze. These toppings or sweeteners are met with different customer reactions and have a direct relationship to sales turnover hence this study proposes to undertake a sensory evaluation of doughnuts made with dates instead of refined sugar as a sweetener. The study adopted a comparative research design. In this research, 10 selectively chosen lecturers of Hospitality Management Technology was selected as experienced panelist to carry out the comparism. The study was carried out in Ikorodu Metropolis, Lagos State. From the reports, 40% of the respondents stated that doughnut A (Sugar Sweetened) tasted better, 40% of them however believed that doughnut B (Date Sweetened) tasted better while 20% of them didn’t see a significant difference in the taste of both doughnuts. As regards the texture, 60% of the respondents stated that doughnut A (Sugar Sweetened) had a better feel and texture, 40% of them believed that doughnut B (Date Sweetened) had a better feel and texture while 20% of them didn’t see a significant difference in the feel and texture. Final comparison as regards the appearance of both doughnuts showed from 40% of the respondents that doughnut A (Sugar Sweetened) had a better appearance. 20% of them however believed that doughnut B (Date Sweetened) looked better than the doughnut sweetened with sugar and a last 40% of them didn’t see any significant difference in the appearance of both doughnuts. Keywords: Sensory evaluation, dates, sugar, doughnuts

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