ABSTRACT Defatted dabai (Canarium odontophyllum Miq.) parts are considered good sources of antioxidants. This study aimed to determine the nutritional values and antioxidant properties of dabai cocoa bars and the sensory profile scores of different parts of dabai fruits (oil, oleoresin, and kernel). The second part of this study included the formulation of dark dabai cocoa bars using different percentages (5%, 10%, 15%, 20%, 25%, and 35%) of dabai kernel. The antioxidant activities of the dark dabai and dabai cocoa bars were determined on the basis of DPPH free radical scavenging and thiobarbituric acid reactive species assays. The panelists of the sensory study were asked to score specific sensory attributes using a hedonic scale. Results of the triangle test indicated that the flavor score of the dabai cocoa bar with 40% dabai oleoresin was low and its other sensory scores (aroma and overall acceptability) were also lower than those of the other types of dabai and dark dabai cocoa bars. Furthermore, the dark dabai cocoa bars with 5–35% dabai kernel exhibited an improved formulation, and the cocoa bar containing 20% dabai kernel presented the lowest lipid peroxidation value and higher overall acceptability score than the cocoa bar with 5% dabai kernel. However, the cocoa bar with 5% dabai kernel achieved the highest estimated total phenolic content and DPPH radical scavenging capacity. The β-carotene bleaching inhibition of the dark cocoa (DC) bar was not significantly higher than the cocoa bar with 40% dabai oleoresin. Lastly, the sensory acceptance score of dabai cocoa bars was lower than that of the DC bar due to the crispiness of dabai kernel and the astringent taste of dabai parts. Thus, dabai kernel preparation should be optimized further.

中文翻译：

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大白强化可可棒的营养品质及感官评价

摘要 脱脂大白（Canarium odontophyllum Miq.）部分被认为是抗氧化剂的良好来源。本研究旨在确定大白可可棒的营养价值和抗氧化特性，以及大白果实不同部位（油、油树脂和果仁）的感官评分。本研究的第二部分包括使用不同百分比（5%、10%、15%、20%、25% 和 35%）的大白仁配制深色大白可可棒。黑大白和大白可可棒的抗氧化活性是基于 DPPH 自由基清除和硫代巴比妥酸活性物质测定法测定的。感官研究的小组成员被要求使用享乐量表对特定的感官属性进行评分。三角试验结果表明，含40%大白油树脂的大白可可棒的风味评分较低，其他感官评分（香气和整体可接受性）也低于其他类型的大白和深色大白可可棒。此外，含有 5-35% 大白仁的深色大白可可条表现出改进的配方，含有 20% 大白仁的可可条表现出最低的脂质过氧化值和高于 5% 大白仁的可可条的总体可接受性评分。然而，含有 5% 大白仁的可可棒达到了最高的总酚含量和 DPPH 自由基清除能力。黑可可 (DC) 棒的 β-胡萝卜素漂白抑制并不显着高于具有 40% 大白油树脂的可可棒。最后，由于大白仁的脆度和大白部分的涩味，大白可可棒的感官接受度低于DC棒。因此，大白仁的制备应进一步优化。