Product Development of Matcha Puff Pastry with Red Dates Filling

Lee, Pey Lin (2019) Product Development of Matcha Puff Pastry with Red Dates Filling. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Matcha is one of the flavor that most of the teenagers like to consume. However, most of the people did not consume red dates. Therefore, matcha puff pastry with red dates filling was prepared in order to make everyone acceptable on red dates. The purposes of this study are to develop a bakery product with nutritious health benefits, to study the proximate test results and physical properties of developed product named as matcha puff pastry with red dates filling, and identify the acceptability of matcha and red dates based on sensory evaluation. Based on the research findings, matcha powder acts as a natural food flavoring and coloring in many culinary applications and also contains a lot of nutritional value. Besides that, red dates are recognized as a nutritious food that rich in fiber, potassium, vitamin and antioxidant which provides numerous health benefits to consumer. The proximate test results were 26.58% of moisture, 0.86% of ash, 0.68% of crude fiber, 13.37% of crude fat, 1.05% of crude protein and 57.46% of carbohydrate that obtained in matcha puff pastry with red dates filling. In the sensory evaluation results, the sensory attributes in term of appearance, taste, texture, sweetness, as well as overall acceptability in matcha puff pastry with red dates filling had the highest sensory score among the others three sample. In short, the development of matcha puff pastry with red dates filling has gained most of the consumer acceptability due to most of the panellists prefer matcha puff pastry with red dates filling as the most acceptable product.