Characterization of Dried Noodles From Local Durian (Durio zibethinus L.) Seed Flour

Abstract

Durian seed flour contains nutritional chemical compound for consumption, especially carbohydrate and minerals that can be used as a substitution of wheat flour in various food products. Food diversification was conducted by utilizing natural resources through various steps such as processing durian seed flour as wheat flour replacement that fulfills the requirements of SNI (Standard Nasional Indonesia/ Indonesia National Standard) of wheat flour. The aim of this study was to utilize durian seed flour as a substitute for wheat flour in the manufacture of dry noodles. As a result, the durian seed flour can be used as an alternative raw material in various high nutritional food products and can help support food security. The results showed that durian seed flour contains 10.78% water, 4.45% ash, 8.97% protein, 0.52% fat, and 75.28% carbohydrate. Dry noodles made from durian seed flour based on organoleptic test results from panelists contained 2.46% water, 1.51% ash, 8.86% protein, 35.80% fat, and 51.37% carbohydrate. In Conclusion that the durian seed flour characteristics fulfill the SNI requirement of wheat flour and can be used as raw material for various food products such as dry noodles.

Simultaneous Fractionation of Low-Gluten Flour and Gum from Durian Seed: Process–Properties Relationship

“…As the cut durian seed tissues exposed to oxygen in the air, polyphenol oxidase (PPO) enzymes inside the seeds oxidized the phenolic compounds quickly and naturally to o-quinones, thus contributed to the brown colour our and gum. Other ndings revealed that the presence of impurities such as natural pigments, tannin, endosperm, yellow germ from the durian seed, as well as the unpeeled slimy seed coat can also bring about the brownish colour in the extracted our and gum [7,20].…”