INTRODUCTION OF CAKE USING GRINDED MAZARKWALI SUGAR (MARZAKWAILA) AS A SUBSTITUTE TO SUGAR IN HOSPITALITY INDUSTRY

Abstract This study is aimed at Introduction of Cake Using Grinded Mazarkwali Sugar (Marzakwaila) As A Substitute to Sugar in Hospitality Industry. The objectives are to determine the sensory properties of the cake produced and evaluate a cost and economic benefits of Mazarkwaila in local making pastry (cake). To make recommendation on the quality of cake made using (Mazarkwali sugar) in place of white sugar for its utilization in baking, so as to make it more acceptable in hospitality industry. The research used the experimental research design which is most powerful and valid design that can be used to identify confidently the cause of any effort, in other words, to give a practical demonstration of the developed recipe and testing using questionnaire to know the acceptability of the cakes. Mazarkwaila can be used as a sugar substitute in the making of cake and other cookies products. However, the amount of Mazarkwaila needs to be recalculated as it has different sweetness level with that of white sugar. The amount of water in the cake using Mazarkwaila should be reduced considering the local sources of Mazarkwaila and it is slightly different from solid sugar due to it composition of sucrose. The addition of baking soda is also needed for Mazarkwaila cake to reduce acidity levels and also in order to increase the volume of cake, The recommendation is based on the research carried out, it is aimed at giving an overview of the different type of cakes which can be produced using Mazarkwaila and it is hope that these recommendations justify its aim.