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
  • Mohd Zahid Abidin
  • Norhasmillah Abu Hassan
  • Josephine Anak Edwin
  • Mohd Syafiq Abdullah
  • Ashraf A. Razak
  • Mohd Hafsanjani Salleh
  • Nur Aqilah Hamim

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 (50°C, 60°C, 70°C and 80°C) as independent variables, and (water absorption, crude protein content, crude fat content, moisture content, ash content and colour) as dependent variables. 50°C 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 (p<0.05) acceptable by the panellists. The information obtained provides a better understanding of dabai as a potential food product ingredient.

Published
04-09-2021
How to Cite
Abdul Fattah Ab Razak, Mohd Zahid Abidin, Norhasmillah Abu Hassan, Josephine Anak Edwin, Mohd Syafiq Abdullah, Ashraf A. Razak, Mohd Hafsanjani Salleh, & Nur Aqilah Hamim. (2021). The impact of (Canarium Odontophyllum Miq.) Dabai Optimum Soaking Condition Towards the Development of Dabai Peanut Spread Physicochemical Properties and Sensory Evaluation. Journal Of Agrobiotechnology, 12(2), 56-67. https://doi.org/10.37231/jab.2021.12.2.258