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Processing of date palm kernel (DPK) for production of edible jam

Powdered date palm (Phoenix dactylifera) kernel (DPK) was used to produce edible jam. Saccharose, pectin, water, citric acid, ascorbic acid and Gum Arabic were added to the jam. Design Expert software was used to determine the optimum amount of the ingredients for the DPK jam. The design showed t...

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Main Authors: Mirghani, Mohamed Elwathig Saeed, Al-Mamun, Abdullah, Daoud, Jamal Ibrahim, Mustafa, Simma Mahirah
Format: Article
Language:English
Published: INSI Publications 2012
Subjects:
T Technology (General)
Online Access:http://irep.iium.edu.my/17268/1/DPK_%28Jam%29_22-29.pdf
http://irep.iium.edu.my/17268/
http://www.insipub.com/ajbas/2012/January/22-29.pdf
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spelling my.iium.irep.172682012-10-09T05:09:14Z http://irep.iium.edu.my/17268/ Processing of date palm kernel (DPK) for production of edible jam Mirghani, Mohamed Elwathig Saeed Al-Mamun, Abdullah Daoud, Jamal Ibrahim Mustafa, Simma Mahirah T Technology (General) Powdered date palm (Phoenix dactylifera) kernel (DPK) was used to produce edible jam. Saccharose, pectin, water, citric acid, ascorbic acid and Gum Arabic were added to the jam. Design Expert software was used to determine the optimum amount of the ingredients for the DPK jam. The design showed that there were ten variations of jams to be produced according to the content of different materials where the parameters such as amount of saccharose, pectin and dietary fiber from Gum Arabic were varied to give the best acceptability of the DPK jam samples. The jam samples produced were evaluated in terms of the sensory evaluation which includes taste, texture, aroma, appearance and overall acceptability by the panelist selected from students of Biochemical- Biotechnology Engineering, International Islamic University Malaysia. The samples were evaluated based on a five point hedonic scale, where zero (0.0) represented “disliked extremely” and four (4.0) represented “liked extremely”. All the data were analyzed by using Microsoft Excel spreadsheet. The results showed that 60% of panelists accept (> 3.1/4) the product while the others 40 % moderately accept (2.55 – 2.64/4) the DPK jam samples. The average of overall acceptability is 2.98/4. This study is the outcome of the research done to find the acceptability of the production of DPK jams. INSI Publications 2012-01 Article REM application/pdf en http://irep.iium.edu.my/17268/1/DPK_%28Jam%29_22-29.pdf Mirghani, Mohamed Elwathig Saeed and Al-Mamun, Abdullah and Daoud, Jamal Ibrahim and Mustafa, Simma Mahirah (2012) Processing of date palm kernel (DPK) for production of edible jam. Australian Journal of Basic and Applied Sciences, 6 (1). pp. 22-29. ISSN 1991-8178 http://www.insipub.com/ajbas/2012/January/22-29.pdf
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic T Technology (General)
spellingShingle T Technology (General)
Mirghani, Mohamed Elwathig Saeed
Al-Mamun, Abdullah
Daoud, Jamal Ibrahim
Mustafa, Simma Mahirah
Processing of date palm kernel (DPK) for production of edible jam
description Powdered date palm (Phoenix dactylifera) kernel (DPK) was used to produce edible jam. Saccharose, pectin, water, citric acid, ascorbic acid and Gum Arabic were added to the jam. Design Expert software was used to determine the optimum amount of the ingredients for the DPK jam. The design showed that there were ten variations of jams to be produced according to the content of different materials where the parameters such as amount of saccharose, pectin and dietary fiber from Gum Arabic were varied to give the best acceptability of the DPK jam samples. The jam samples produced were evaluated in terms of the sensory evaluation which includes taste, texture, aroma, appearance and overall acceptability by the panelist selected from students of Biochemical- Biotechnology Engineering, International Islamic University Malaysia. The samples were evaluated based on a five point hedonic scale, where zero (0.0) represented “disliked extremely” and four (4.0) represented “liked extremely”. All the data were analyzed by using Microsoft Excel spreadsheet. The results showed that 60% of panelists accept (> 3.1/4) the product while the others 40 % moderately accept (2.55 – 2.64/4) the DPK jam samples. The average of overall acceptability is 2.98/4. This study is the outcome of the research done to find the acceptability of the production of DPK jams.
format Article
author Mirghani, Mohamed Elwathig Saeed
Al-Mamun, Abdullah
Daoud, Jamal Ibrahim
Mustafa, Simma Mahirah
author_facet Mirghani, Mohamed Elwathig Saeed
Al-Mamun, Abdullah
Daoud, Jamal Ibrahim
Mustafa, Simma Mahirah
author_sort Mirghani, Mohamed Elwathig Saeed
title Processing of date palm kernel (DPK) for production of edible jam
title_short Processing of date palm kernel (DPK) for production of edible jam
title_full Processing of date palm kernel (DPK) for production of edible jam
title_fullStr Processing of date palm kernel (DPK) for production of edible jam
title_full_unstemmed Processing of date palm kernel (DPK) for production of edible jam
title_sort processing of date palm kernel (dpk) for production of edible jam
publisher INSI Publications
publishDate 2012
url http://irep.iium.edu.my/17268/1/DPK_%28Jam%29_22-29.pdf
http://irep.iium.edu.my/17268/
http://www.insipub.com/ajbas/2012/January/22-29.pdf
_version_ 1643607251498303488
score 13.211869

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