Nutritional quality and sensory evaluation of dabai-fortified cocoa bar
Defatted dabai (Canarium odontophyllum Miq.) parts are considered good sources of antioxidants. This study aimed to determine the nutritional values and antioxidant properties of dabai cocoa bars and the sensory profile scores of different parts of dabai fruits (oil, oleoresin, and kernel). The seco...
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| Format: | Article |
| Language: | English |
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Taylor & Francis
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/86947/ http://psasir.upm.edu.my/id/eprint/86947/1/Nutritional%20quality%20and%20sensory%20evaluation%20of%20dabai.pdf |
| _version_ | 1848860327991574528 |
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| author | Azlan, Azrina Khoo, Hock Eng Wan Shapie, Wan Khairunisa Abdul Kadir, Noor Atiqah Aizan Sultana, Sharmin |
| author_facet | Azlan, Azrina Khoo, Hock Eng Wan Shapie, Wan Khairunisa Abdul Kadir, Noor Atiqah Aizan Sultana, Sharmin |
| author_sort | Azlan, Azrina |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Defatted dabai (Canarium odontophyllum Miq.) parts are considered good sources of antioxidants. This study aimed to determine the nutritional values and antioxidant properties of dabai cocoa bars and the sensory profile scores of different parts of dabai fruits (oil, oleoresin, and kernel). The second part of this study included the formulation of dark dabai cocoa bars using different percentages (5%, 10%, 15%, 20%, 25%, and 35%) of dabai kernel. The antioxidant activities of the dark dabai and dabai cocoa bars were determined on the basis of DPPH free radical scavenging and thiobarbituric acid reactive species assays. The panelists of the sensory study were asked to score specific sensory attributes using a hedonic scale. Results of the triangle test indicated that the flavor score of the dabai cocoa bar with 40% dabai oleoresin was low and its other sensory scores (aroma and overall acceptability) were also lower than those of the other types of dabai and dark dabai cocoa bars. Furthermore, the dark dabai cocoa bars with 5–35% dabai kernel exhibited an improved formulation, and the cocoa bar containing 20% dabai kernel presented the lowest lipid peroxidation value and higher overall acceptability score than the cocoa bar with 5% dabai kernel. However, the cocoa bar with 5% dabai kernel achieved the highest estimated total phenolic content and DPPH radical scavenging capacity. The β-carotene bleaching inhibition of the dark cocoa (DC) bar was not significantly higher than the cocoa bar with 40% dabai oleoresin. Lastly, the sensory acceptance score of dabai cocoa bars was lower than that of the DC bar due to the crispiness of dabai kernel and the astringent taste of dabai parts. Thus, dabai kernel preparation should be optimized further. |
| first_indexed | 2025-11-15T12:43:29Z |
| format | Article |
| id | upm-86947 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:43:29Z |
| publishDate | 2020 |
| publisher | Taylor & Francis |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-869472022-01-10T04:14:33Z http://psasir.upm.edu.my/id/eprint/86947/ Nutritional quality and sensory evaluation of dabai-fortified cocoa bar Azlan, Azrina Khoo, Hock Eng Wan Shapie, Wan Khairunisa Abdul Kadir, Noor Atiqah Aizan Sultana, Sharmin Defatted dabai (Canarium odontophyllum Miq.) parts are considered good sources of antioxidants. This study aimed to determine the nutritional values and antioxidant properties of dabai cocoa bars and the sensory profile scores of different parts of dabai fruits (oil, oleoresin, and kernel). The second part of this study included the formulation of dark dabai cocoa bars using different percentages (5%, 10%, 15%, 20%, 25%, and 35%) of dabai kernel. The antioxidant activities of the dark dabai and dabai cocoa bars were determined on the basis of DPPH free radical scavenging and thiobarbituric acid reactive species assays. The panelists of the sensory study were asked to score specific sensory attributes using a hedonic scale. Results of the triangle test indicated that the flavor score of the dabai cocoa bar with 40% dabai oleoresin was low and its other sensory scores (aroma and overall acceptability) were also lower than those of the other types of dabai and dark dabai cocoa bars. Furthermore, the dark dabai cocoa bars with 5–35% dabai kernel exhibited an improved formulation, and the cocoa bar containing 20% dabai kernel presented the lowest lipid peroxidation value and higher overall acceptability score than the cocoa bar with 5% dabai kernel. However, the cocoa bar with 5% dabai kernel achieved the highest estimated total phenolic content and DPPH radical scavenging capacity. The β-carotene bleaching inhibition of the dark cocoa (DC) bar was not significantly higher than the cocoa bar with 40% dabai oleoresin. Lastly, the sensory acceptance score of dabai cocoa bars was lower than that of the DC bar due to the crispiness of dabai kernel and the astringent taste of dabai parts. Thus, dabai kernel preparation should be optimized further. Taylor & Francis 2020-08-10 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/86947/1/Nutritional%20quality%20and%20sensory%20evaluation%20of%20dabai.pdf Azlan, Azrina and Khoo, Hock Eng and Wan Shapie, Wan Khairunisa and Abdul Kadir, Noor Atiqah Aizan and Sultana, Sharmin (2020) Nutritional quality and sensory evaluation of dabai-fortified cocoa bar. International Journal of Food Properties, 23 (1). pp. 1234-1336. ISSN 1094-2912; ESSN:1532-2386 https://www.tandfonline.com/doi/abs/10.1080/10942912.2020.1800031 10942912.2020.1800031 |
| spellingShingle | Azlan, Azrina Khoo, Hock Eng Wan Shapie, Wan Khairunisa Abdul Kadir, Noor Atiqah Aizan Sultana, Sharmin Nutritional quality and sensory evaluation of dabai-fortified cocoa bar |
| title | Nutritional quality and sensory evaluation of dabai-fortified cocoa bar |
| title_full | Nutritional quality and sensory evaluation of dabai-fortified cocoa bar |
| title_fullStr | Nutritional quality and sensory evaluation of dabai-fortified cocoa bar |
| title_full_unstemmed | Nutritional quality and sensory evaluation of dabai-fortified cocoa bar |
| title_short | Nutritional quality and sensory evaluation of dabai-fortified cocoa bar |
| title_sort | nutritional quality and sensory evaluation of dabai-fortified cocoa bar |
| url | http://psasir.upm.edu.my/id/eprint/86947/ http://psasir.upm.edu.my/id/eprint/86947/ http://psasir.upm.edu.my/id/eprint/86947/ http://psasir.upm.edu.my/id/eprint/86947/1/Nutritional%20quality%20and%20sensory%20evaluation%20of%20dabai.pdf |