Development of date jam with black seed (Nigella Sativa) and honey

Nurul Fahnim Mohd Razumi, (2013) Development of date jam with black seed (Nigella Sativa) and honey. Universiti Malaysia Sabah. (Unpublished)

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Abstract

This study was developing a new flavour of fruit jam which was date fruit with Black Seed (Nigella Sativa) and honey. The best formulation achieved from the Hedonic test was formulation F3. Physicochemical properties, proximate composition and shelf life of the best formulation were determined. Formulation F3 (35% of date Puree, 0.09% citric acid, 1.0% of pectin, 42% of sugar, 8% of honey, 0.1% of Black Seed and 13.81% of water) was selected as the best formulation. Formulation F3 consists of 27.0±1.01% of moisture content, 0.70±1.05% of ash content, 0.80±0.29% of protein, almost 0% free-fat which is 0.00±0.11 of fat content, 13.23±0.15% of crude fiber content and lastly 58.27±0.50% of carbohydrate content. Physicochemical test showed that 4.06±0.05 of pH value, 68.0±0.00 of total soluble solid and titrable acidity of sample was 0,48±0.02% respectively. Texture analysis reported that the firmness of sample was 568.98±0.98g and the stickiness value was 394.56±1.02g. Shelf life study was carried out for eight weeks through physicochemical test, microbiology test and sensory test. The results concluded that the best formulation of date jams with Black Seed (Nigella Sativa) and honey was successfully produced. In overall, storage study showed that the storage jam still pose the same intensity level with fresh made jam. It is one of the good sign that this product can be sell and market in the food Industry.

Item Type:Academic Exercise
Uncontrolled Keywords:fruit jam, black Seed, honey, storage, formulation, Nigella Sativa
Subjects:T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions:SCHOOL > School of Food Science and Nutrition
ID Code:9869
Deposited By:IR Admin
Deposited On:12 Nov 2014 12:55
Last Modified:12 Nov 2014 12:55

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