Abstract

Pancakes are starch-based products prepared by pouring batter onto a hot solid surface and cooking until solid. The main objective of this work is to evaluate physicochemical and sensory properties of pancake supplemented with freeze dried date pomace powder of Garn Ghzel date variety. Pancakes were prepared after incorporation of 20, 30 and 40% of freeze dried date pomace powder. Physicochemical and functional properties of different mixing powders used in formulations of pancake were characterized. Results showed that the incorporation rate of date pomace powder affected physicochemical and functional properties of different mixing powders (moisture, dry matter, ash, pH, titrable acidity, swelling index, true and bulk density), physicochemical characteristics (diameter, thickness, spread ratio, pre-cooking weight, post-cooking weight, volume, specific volume, number of cell, moisture, dry matter, ash, pH and titrable acidity) and sensory properties of pancake in terms of homogeneity of distribution, sweet taste, taste of date, Brown color, spongy appearance, sticky undertooth, crunchy undertooth, size of alveoli, date odor intensity were evaluated. All pancake samples were acceptable; however sample with 30% of date pomace powder was most preferred. Findings showed that good and acceptable pancake could be produced using date pomace powder at different levels.

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