Effect of Soaking Time in Sodium Metabisulfite Solution on the Physicochemical and Functional Properties of Durian Seed Flour

Abstract

With regard to its high carbohydrate and gum contents, durian seed flour has been used as a substitute to wheat flour in butter cake and cookies manufactures. Unfortunately, processing of fruit seeds into flour may be hampered by discoloration, which may affect the nutrition and sensory quality of the food products. The objective of this study is to investigate the effect of soaking time on the physicochemical and functional properties of durian seed flour. Durian seed chips were soaked in 0.6% w/v sodium metabisulfite solution as anti-browning agent at 30°C for desired periods (40, 60, 80, 100, 120 minutes), followed by drying at 50°C for 17 hours, milling and sieving to obtain flour. The flour was analyzed for its moisture, ash, protein, fat and carbohydrate contents, sulfite residue, yield, gelatinization temperature, and water and oil absorption capacities (WAC and OAC). The results showed that longer soaking time reduced the moisture and ash content of durian seed flour, but increased most of the other studied parameters. The WAC, OAC and fat content were less affected by soaking time. It can be concluded that soaking of durian seed chips in sodium metabisulfite solution can improve the nutrition and functional properties of flour. Based on the residual sulfite content, durian seed flour obtained in this work is safe for consumption.

The Quality Improvement of Indonesian Konjac Chips (Amorphophallus Muelleri Blume) through Drying Methods and Sodium Metabisulphite Soaking

“…The highest ash content is found in SSD treatment, while the lowest is in the WSSD treatment. Interestingly, this result is not only for IK but also for durian seed (Kumoro & Hidayat, 2018) and sweet potato (Ahmed et al, 2010). As mentioned in (Mader et al, 1998), ash content is influenced by the type of material, ashing method, time, and ashing temperature.…”

“…Similar remarks on the whiteness issue can be found in (Kumoro & Hidayat, 2018). In their work, sodium metabisulphite was used on durian seed flour at a concentration of 600 ppm and temperature of 50 °C.…”

Resistant Starch from Exotic Fruit and Its Functional Properties: A Review of Recent Research

“…from 63.37 to 66.24°C) which is closer to that of wheat flour (i.e. 70.30°C) [72]. Mestres et al [73] also described that fermentation may induce changes on the conformation of amylose and amylopectin in starch granules, which led to the alteration of gelatinisation temperature.…”

“…Innovative utilisations of the durian seeds as raw materials in food preparation is much encouraged. A recent study by Kumoro and Hidayat [72] on functional and thermal properties of fermented durian seed flour by using Lactobacillus plantarum revealed the potential of fermented durian seed to be used in the substitution of wheat flour as raw material. Fermentation produces acid and alters starch composition and morphology, increasing the gelatinisation temperature of durian seed flour (i.e.…”

“…Mestres et al [73] also described that fermentation may induce changes on the conformation of amylose and amylopectin in starch granules, which led to the alteration of gelatinisation temperature. On the other hand, fermented durian seed flour has higher fibre content and lower fat content, showing its superiority and high potential applications in food industry over wheat flour [72].…”