Product Development of Sunflower Kernel Milkwith Medjool Dates

Anpalagan, Vikneshwarni (2025) Product Development of Sunflower Kernel Milkwith Medjool Dates. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Sunflower milk is a nutritious dairy alternative, rich in antioxidants from dates and fortified with calcium, promoting bone health. It is a dairy-free option so it is suitable for lactose-intolerant and vegan consumers. This study explores the formulation of sunflower milk enriched with dates, focusing on improving its nutritional profile. Calcium chloride and potassium citrate are added to enhance calcium content, while carrageenan is used to improve texture. Three formulations were developed: a control, Formulation A (FA) with a lower date content, and Formulation B (FB) with a higher date content. FB, the main recipe, showed higher crude protein (29.54%), crude fat (2.41%), and calcium content compared to the control and FA despite the fixed amount of sugar and calcium chloride added in it. FB also resulted in a richer antioxidant profile, with increased DPPH radical scavenging activity and total phenolic content. Ash content of control (1.43%) was higher than FA and FB. Sensory evaluation by 30 panellists indicated FB had the highest acceptance (56.7%), noted for its balanced sweetness and reduced bitterness followed by Control (30.3%) and the least favourite was FA (13.3%) due to the excess bitterness. In conclusion, sunflower milk with dates offers a nutritious, calcium-fortified alternative to dairy, with potential for further improvements in flavour and nutritional content through future research. Improving sunflower seed extraction could increase yield and nutritional retention for proteins and important fatty acids. A wider population can benefit from sensory evaluations since they can yield more thorough insights into consumer preferences. This project aligns with the sustainable development goals - promoting good health & well-being.