The impact of (Canarium odontophyllum Miq.) dabai optimum soaking condition towards the development of dabai peanut spread physicochemical properties and sensory evaluation

Abdul Fattah Ab Razak, . and Mohd Zahid Abidin, . and Norhasmillah Abu Hassan, . and Josephine Anak Edwin, . and Mohd Syafiq Abdullah, . and Ashraf A. Razak, . and Mohd Hafsanjani Salleh, . and Nur Aqilah Hamim, . The impact of (Canarium odontophyllum Miq.) dabai optimum soaking condition towards the development of dabai peanut spread physicochemical properties and sensory evaluation. pp. 56-67. ISSN 2180-1983

Canarium odontophyllum miq. also known as dabai is known as Sarawak indigenous fruit and utilised for dabai peanut spread formulation. Dabai is physically hard in texture and consumed by soaking under heat treatment. Therefore dabai optimum soaking condition is determined followed by the development of dabai peanut spread. The determination of soaking condition requires: soaking time (2 4 6 8 10 and 12) mins and soaking temperature (50C 60C 70C and 80C) as independent variables and (water absorption crude protein content crude fat content moisture content ash content and colour) as dependent variables. 50C for 4 minutes is the optimum dabai soaking condition and it is being utilised for dabai peanut spread formulation. There were six different formulations with different ratios of soaked dabai and roasted peanut and further underwent proximate analyses and sensory evaluation test. The combination of a low amount of soaked dabai (40 g)with a high amount of roasted peanut(160 g) has produced a high amount of crude protein(10.65)and crude fat(35.95) and was found significantly (p0.05)acceptable by the panellists. The information obtained provides a better understanding of dabai as a potential food product ingredient.

Full text available from: Official URL: https://journal.unisza.edu.my/agrobiotechnology/in...

Abstract

Canarium odontophyllum miq. also known as dabai is known as Sarawak indigenous fruit and utilised for dabai peanut spread formulation. Dabai is physically hard in texture and consumed by soaking under heat treatment. Therefore dabai optimum soaking condition is determined followed by the development of dabai peanut spread. The determination of soaking condition requires: soaking time (2 4 6 8 10 and 12) mins and soaking temperature (50C 60C 70C and 80C) as independent variables and (water absorption crude protein content crude fat content moisture content ash content and colour) as dependent variables. 50C for 4 minutes is the optimum dabai soaking condition and it is being utilised for dabai peanut spread formulation. There were six different formulations with different ratios of soaked dabai and roasted peanut and further underwent proximate analyses and sensory evaluation test. The combination of a low amount of soaked dabai (40 g)with a high amount of roasted peanut(160 g) has produced a high amount of crude protein(10.65)and crude fat(35.95) and was found significantly (p0.05)acceptable by the panellists. The information obtained provides a better understanding of dabai as a potential food product ingredient.

[error in script]

Item Type:	Article
AGROVOC Term:	Canarium
AGROVOC Term:	Burseraceae
AGROVOC Term:	Fruit
AGROVOC Term:	Soaking
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Proximate analysis
AGROVOC Term:	Moisture content
AGROVOC Term:	Ash content
AGROVOC Term:	Crude protein
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10033

Actions (login required)

View Item