Characterization of Dabai (Canarium odontophyllum Miq.) Cookies

Abstract

: This study was conducted to determine the physicochemical and sensory characteristics of dabai ( Canarium odontophyllum Miq .) cookies. The cookies were prepared in five different formulations according to butter to dabai mass ratio 225:0; 200:25; 175:50; 150:75; 125:100. The analyses include moisture, ash, fat, protein, total carbohydrate and total energy content. Sensory evaluation was performed amongst 40 panellists. From the analyses, it was found that the dabai cookies contained 2.7 – 4.9% of moisture, 1.0 – 1.7% of ash, 34.9 – 45.3% of fat, 3.6 – 5.6% of protein, 47.2 – 52.9% of total carbohydrate, 0.4 to 1.15% of crude fiber and 548 – 611/100g total energy content. The sensory analyses showed that Formula 2 with 15% of dabai content has the highest score which is 7.45 for overall acceptance. From this study, it is viable to produce dabai cookies with acceptable nutrient content.