• Korean journal of food and cookery science
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• v.32 no.1
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• pp.1-8
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• 2016

This study aimed to enhance the applications of dates as a food material that can be utilized and stored easily by improving the inefficient process of the traditional cooking procedure. To this end, this study investigated the physico-chemical and nutritional properties of jujube pulp powder, and compared the traditional and newly developed methods of making yakbap, yakpyon, and jujube porridge. According to the analysis of physical and chemical properties, the jujube pulp powder contained 5.4% moisture, 2.6% crude ash, 6.6% crude protein, 0.35% crude fat, and 4.7% crude fiber. The water activity was 0.95% in jujube pulp while it was 0.24% in jujube pulp powder. In addition, the jujube pulp powder had a total sugar content of 70.4% and reducing sugar content of 6.3%. The vitamin C was content was estimated to be 68.5 mg/100 g in the jujube pulp powder and the jujube pulp contained 6.2 g/100 g of dietary fiber. Major minerals were K, Mg, and Ca. After appointing jujube pulp powder (new method) to a test group and jujube pulp (traditional method) to a control group, the sensory evaluation and acceptance testing were conducted for yakbap, yakpyon, and jujube porridge. As a result, there was no significant difference in any sensory factors tested (p<0.05). It was found that making and storing jujube pulp powder by drying jujube pulp is a useful way of utilizing jujube because Yakbab, Yakpyun and jujube porridge were found to have a relatively good appearance, color, flavor, taste, texture and overall acceptance.