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Research Paper | Food Science | India | Volume 5 Issue 7, July 2016
Studies on Preparation of Rabri using Date Syrup as Sugar Substitute
Mayank Kaushik | Chandra Prakash  | Lalit Kumar 
Abstract: This study shows the development of Date syrup based rabri which is a highly nutritious product due to combined nutrition of date and milk. Phoenix dactylifera is a very nutritional fruit which contain about two third sugars, one-quarter of water, cellulose, pectin, ash and vitamins. On the other hand Rabri also have very nutritive as it provide approx. is contains all milk benefits and high calories due to 7-8 percent sugar content. As naturally we are all born to like sugar and it provide large amount of energy for day to day life but sugar abusing is a bad habit which can lead to various serious health problems. Therefore, this study will be done to replace refined sugar with natural sugar of date. Various ratios of the date syrup has been taken pursue by the sensory evaluation. After getting a standard value of various parameter the final value was obtain Milk date syrup (937). which was evaluated by 10 untrained panelist on the basis of 9 point hedonic scale and the Rabri samples were stored at refrigeration condition (5C). Analysis of samples were carried out at 5 days interval for physical chemical parameters.
Keywords: Milk, Date based Rabri, Sensory Evaluation, physical chemical analysis, storage
Edition: Volume 5 Issue 7, July 2016,
Pages: 1183 - 1188
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