Product Development of Red Dates (Ziziphus Jujuba Mill.) Flavour Jelly Drink

Chua, Sook Ling (2019) Product Development of Red Dates (Ziziphus Jujuba Mill.) Flavour Jelly Drink. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Jelly drink is a semi-solid gel, typically provided in a flexible container that is generally consumed by people of all ages. Jelly fruit drink in the current market comprise of fruit juice, sweeteners, acidity regulators and preservatives with the flavour used are usually the common fruits that we consume like strawberry, orange, pineapple, apple, lychee, mango and mixed berries. The aim of this project is to develop a jelly drink with red dates (Z. jujube) flavour because of their rich nutritional value especially in vitamin C and iron contents. Two different concentration of red dates juice extract were chosen to incorporate into the jelly drink as the flavour with 100% and 80% of juice extract respectively. Through sensory evaluation using hedonic scale and pair preference test, 100% juice extract formulation was chosen to be the final product. Apart from texture profile analysis to test and achieve the desire texture similar to the commercial ones, proximate analysis and several chemical analysis like tests on vitamin C, iron and antioxidant contents; and presence of lycopene were also conducted. Result shows that the red dates flavour jelly drink has slightly higher in protein (0.2 g) and calorie value (58 kcal) than a selected grape flavour commercial product (0.1 g and 40 kcal respectively). The red dates flavour jelly drink appeared to have higher in iron (18 mg) content than the commercial product (15.4 mg) but no significant difference on the vitamin C value. Little lycopene was found in red dates flavour jelly drink (0.1 ± 0.023). Red dates flavour jelly drink also contains a relatively high amount of antioxidant content as compared to the commercial product.