Physicochemical and thermal properties of durian seed flour from three varieties of durian native of Sabah

• Main Authors: Siti Faridah Mohd Amin, Nur Atikah, M.R.L., Lee, Jau Shya, Hasmadi Mamat, Mohd. Rosni Sulaiman, Wolyna Pindi, Noorakmar Ab. Wahab
• Format: Article
• Language: English; English
• Published: Rynnye Lyan Resources 2021
• Subjects: T1-995 Technology (General); TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/31530/1/Physicochemical%20and%20thermal%20properties%20of%20durian%20seed%20flour%20from%20three%20varieties%20of%20durian%20native%20of%20Sabah.pdf; https://eprints.ums.edu.my/id/eprint/31530/2/Physicochemical%20and%20thermal%20properties%20of%20durian%20seed%20flour%20from%20three%20varieties%20of%20durian%20native%20of%20Sabah1.pdf; https://eprints.ums.edu.my/id/eprint/31530/; https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_46__fr-2020-659_siti_faridah_2.pdf; https://doi.org/10.26656/fr.2017.5(4).659

This study was aimed at assessing the physicochemical and thermal properties of flour, acquired from the seeds of three native Sabah durian species. The three-durian species concerned are the Dalit, Sukang and Pulu. Flour deriving from the seeds of the dalit (DDSF), sukang (DSSF) and pulu (DPSF) durian species, were put through a physicochemical, pasting and thermal characteristics assessment process. The protein content in flours, derived from the seeds of durian native to Sabah, demonstrated a high capacity for the absorption of both water (r = -0.855, p<0.01), and oil (r = 0.921, p<0.01). DPSF, which holds the most protein content at 6.92%, demonstrated the lowest water absorption capacity, and greatest oil absorption capacity (p<0.05). Moreover, DPSF was observed to have the lowest swelling power, solubility and peak viscosity (p<0.05). In terms of pasting temperature, no outstanding disparities were detected between the three durian seed flours (p>0.05), but they were considered to have high pasting temperatures. The lowest setback viscosity (p<0.05) displayed by DPSF, is an indication that the following gelatinization, will quickly dissolve. Additionally, the enthalpy ΔH of DPSF revealed as 0.29 J/g (p<0.05) is deemed significantly low. This undertaking delves into the physicochemical and thermal characteristics of durian seed flour, to its use as composite flour.