A study of the effect of the drying process on the composition and physicochemical properties of flours obtained from durian fruits of two ripening stages

Abstract

Summary Durian cv. Monthong with two ripening stages (unripe and fully ripe) was subjected to microwave vacuum drying (MWD) at 5.49 W g−1 and hot air drying (HAD) at 60 °C. With an increase in ripening degree, the starch content was significantly (P ≤ 0.05) decreased from 40.08–40.42% to 9.44–11.76%. X‐ray diffraction indicated that the crystalline pattern was changed from starch to sucrose. The starch granule morphology of durian flour was conserved for both drying conditions. Peak gelatinisation temperatures of MWD and HAD flours were increased significantly (P ≤ 0.05) from 56.71–57.32 to 60.71–61.23 °C. Using different drying methods, MWD flour had less a*‐value (P ≤ 0.05) than HAD flour. The peak viscosity and trough of the HAD unripe durian flour (5.92 RVU and 3.45 RVU, respectively) were significantly (P ≤ 0.05) lower than those of the MWD unripe durian flour (34.32 RVU and 11.57 RVU, respectively).

Drying of alga as a source of bioenergy feedstock and food supplement – A review

“…The proposed solution is to reduce the water existing in the material by the suitable drying method. However, it is well known that during drying process or heat treatment, the properties of the dried material are affected, especially thermosensitive food products [13,14]. In this review, the questions that have been asked are; how drying is affecting the physical and chemical properties of alga?…”

The Physicochemical Properties and Sensory Evaluation of Bread Made with a Composite Flour from Wheat and Tempoyak (Fermented Durian)

“…It's delicious flavor, attractive fragrance and good nutritional values has given durian a prominent position among commercial fruits in the market. Durian is rich in carbohydrates, proteins, fats, minerals and vitamins (Bai-Ngew et al, 2014). Durian pulp contains vitamin C of 19.7 mg 100 g −1 , some vitamins of the B complex and β-carotene (23 µg 100 g −1 ) (Devalaraja et al, 2011).…”

Effects of ultrasonic and enzymatic treatment on physical and chemical properties of brown rice

“…Although all treatments remained A‐type pattern, AT rice flour presented some peaks at 11, 19, and 20° while GT rice flour presented a peak at 19° (Table ). These patterns probably reflected sugars (Bai‐Ngew, Therdthai, Dhamvithee, & Zhou, ; Chinachoti & Steinberg, ) and indicated the hydrolysis of starch into short‐chain oligosaccharides by the action of α‐amylase and glucoamylase. This was consistent with the finding in DSC results that the presence of sugar reduced enthalpy of gelatinization.…”

“…These patterns probably reflected sugars (Bai-Ngew, Therdthai, Dhamvithee, & Zhou, 2014;Chinachoti & Steinberg, 1986) and indicated the hydrolysis of starch into short-chain oligosaccharides by the action of α-amylase and glucoamylase. This was consistent with the finding in DSC results that the presence of sugar reduced enthalpy of gelatinization.…”