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Processing of date palm kernel(DPK)for production of Edible Jam

This project involved the usage of date palm (Phoenix dactylifera) kernel (DPK) to be produced as an edible jam after had been grounded into powder. DPK jams was prepared by adding date palm kernel (DPK) powder, saccharose, pectin, water, citric acid, ascorbic acid and Gum Arabic. Then the experimen...

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Main Authors: Mirghani, Mohamed Elwathig Saeed, Al-Mamun, Abdullah, Mustafa, Simma Mahirah
Format: Conference or Workshop Item
Language:English
Published: 2010
Subjects:
Q Science (General)
Online Access:http://irep.iium.edu.my/3929/1/Processing_of_Date_Palm_Kernel.docx
http://irep.iium.edu.my/3929/
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spelling my.iium.irep.39292011-10-27T00:30:32Z http://irep.iium.edu.my/3929/ Processing of date palm kernel(DPK)for production of Edible Jam Mirghani, Mohamed Elwathig Saeed Al-Mamun, Abdullah Mustafa, Simma Mahirah Q Science (General) This project involved the usage of date palm (Phoenix dactylifera) kernel (DPK) to be produced as an edible jam after had been grounded into powder. DPK jams was prepared by adding date palm kernel (DPK) powder, saccharose, pectin, water, citric acid, ascorbic acid and Gum Arabic. Then the experiment design for date palm kernel (DPK) for production of jam was done using the Design Expert. The design shows that there were ten types of jams to be produce according to the content of different material 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 jams samples. After that the jams sample produce were evaluated in terms of the sensory evaluation which includes taste, texture, aroma, appearance and overall acceptability by the ten panelist selected from students of Biochemical-Biotechnology Engineering, International Islamic University Malaysia. The samples were evaluated based on a five point hedonic scale, where one represented ‘‘disliked extremely” and five represented ‘‘liked extremely”. All the data then were analyzed by using spreadsheet Microsoft Excel. From the result showed that some of the panelists accept the product while the others reject the DPK jam samples. Finally, this report is the outcome of the research done to find the acceptability of the production of DPK jams. 2010 Conference or Workshop Item REM application/pdf en http://irep.iium.edu.my/3929/1/Processing_of_Date_Palm_Kernel.docx Mirghani, Mohamed Elwathig Saeed and Al-Mamun, Abdullah and Mustafa, Simma Mahirah (2010) Processing of date palm kernel(DPK)for production of Edible Jam. In: International Conference on Applied Biotechnology (ICAB 2010), Friendship Hall, Khartoum, Sudan, 25 - 27 October 2010, Friendship Hall, Khatroum, Sudan. http://www.act.sd/africact/?q=en
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 Q Science (General)
spellingShingle Q Science (General)
Mirghani, Mohamed Elwathig Saeed
Al-Mamun, Abdullah
Mustafa, Simma Mahirah
Processing of date palm kernel(DPK)for production of Edible Jam
description This project involved the usage of date palm (Phoenix dactylifera) kernel (DPK) to be produced as an edible jam after had been grounded into powder. DPK jams was prepared by adding date palm kernel (DPK) powder, saccharose, pectin, water, citric acid, ascorbic acid and Gum Arabic. Then the experiment design for date palm kernel (DPK) for production of jam was done using the Design Expert. The design shows that there were ten types of jams to be produce according to the content of different material 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 jams samples. After that the jams sample produce were evaluated in terms of the sensory evaluation which includes taste, texture, aroma, appearance and overall acceptability by the ten panelist selected from students of Biochemical-Biotechnology Engineering, International Islamic University Malaysia. The samples were evaluated based on a five point hedonic scale, where one represented ‘‘disliked extremely” and five represented ‘‘liked extremely”. All the data then were analyzed by using spreadsheet Microsoft Excel. From the result showed that some of the panelists accept the product while the others reject the DPK jam samples. Finally, this report is the outcome of the research done to find the acceptability of the production of DPK jams.
format Conference or Workshop Item
author Mirghani, Mohamed Elwathig Saeed
Al-Mamun, Abdullah
Mustafa, Simma Mahirah
author_facet Mirghani, Mohamed Elwathig Saeed
Al-Mamun, Abdullah
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
publishDate 2010
url http://irep.iium.edu.my/3929/1/Processing_of_Date_Palm_Kernel.docx
http://irep.iium.edu.my/3929/
http://www.act.sd/africact/?q=en
_version_ 1643605235286933504
score 13.211869

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