Product Development of Ziziphus Jujuba Bun

Pow, Yee Peng (2019) Product Development of Ziziphus Jujuba Bun. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Bun is a one type of bread which is smaller size and contains carbohydrate due to the present of high gluten flour. In this study, the addition of red dates in the bun formulation will be evaluated. This is because red dates contain high mineral and vitamin. The objective of this project was to determine the acceptable level of consumers to red dates bun and at the same time, to study the proximate analysis and physicochemical properties of red dates bun. In this study, the control will be the bun that without any addition of red date. Other two formulations was added with 21.97% of red date puree with filling and 9.42% of red date puree with filling. The quality characteristics of the bun will be measure including proximate analysis, physicochemical properties, microbiology analysis and sensory evaluation among all the formulation. For the carbohydrate, it was found that there are significant differences between all the red date bun samples, where p < 0.05. The percentage of carbohydrate of control contain the highest percentage of carbohydrate (49.3631 ± 0.0221) and followed by red date bun that contain 9.42% of red date puree with filling (48.6891 ± 0.0225). For red date bun that contain 21.97% of red date puree with filling which had the lowest percentage of carbohydrate (45.7243 ± 0.1686). For crude protein, red date bun contain 9.42% of red date puree with filling does not have significant difference with the control 13.6349 ± 0.2452 and 13.5445 ± 0.1138%. Red date bun contain 21. 97% of red date puree with filling was 15.4829 ± 0.1172 % was found that it had significant different with other two red date bun samples where p < 0.05. Besides, the result of crude fat was found that there are significant difference between control with other two sample which contain red date puree with filling where p < 0.05. Control had the highest percentage of crude fat which was 3.9793% ± 0.0168. It was then followed by red date bun that contain 21.97% of red date puree with filling which was 3.3831 ± 0.0528. Red date bun that contain 9.42% of red date puree with filling had the lowest content of crude fat (3.4034 ± 0.0200). For the sensory evaluation, except the attribute of texture in term of hardness, other attributes are found to have significant difference (p<0.05) between the control and other two samples.