Proximate composition and pasting properties of durian (Durio zibethinus) seed flour

Amin, Amiza Mat; Arshad, Roslan

doi:10.1504/ijpti.2009.030685

Cited by 30 publications

(16 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Basil seed gum on the whole, is polysaccharide in nature and is primarily composed of two major portions: 43% acid stable core glucomannan (glucose:mannose ratio 10:2), 24.29% (1!4)-linked xylan (specifically responsible for its hydrophilic nature) and highly branched arabino-galactan along with small fraction (2.31%) of glucan as degraded cellulose material and (1.32%) of associated protein (Azuma and Sakamoto 2003;Achi and Okolo 2004;Amin et al 2007;Amin and Arshad 2009;Razavi et al 2009;Hosseini-Parvar et al 2010;Hosseini-Parvar et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of Basil Seed Gum on Physico-Chemical and Rheological Properties of Bread

Israr

Rakha

Rashid

et al. 2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Current study was performed to evaluate the effect of basil seed gum on physicochemical, sensorial, and rheological parameters of bread. Purposely, gum was extracted from basil seeds followed by its addition in bread in different proportions (0, 0.5, 1.0, 1.5, 2.0, and 2.5%). With basil seed gum addition, a significant impact on physical properties such as weight loss of bread (went down from 20.43 to 9.97g), volume (increased from 797.3 to 996.6 cm3), specific volume (increased from 3.47 to 4.15 cm3 g−1) and width/height ratio of central slice (increased from 0.67 to 0.94) was observed. Scanning electron micrographs depicted pore size decrease with the addition of basil seed gum and minimum pore size was observed for bread containing 2% gum. Sensory evaluation results favored bread with 2% basil seed gum. Conclusively, basil seed gum can effectively be used to improve the nutritional, physicochemical and sensory profile of bread. Practical Implications This article involves the extraction of basil seed gum followed by the evaluation of properties imparted by it (basil seed gum) in the bread. The use of additives in baking industry is a common practice and has numerous beneficial effects on storage stability, rheological characteristics as well as shelf life of bread. Hydrocolloids from the pericarp of basil seeds have excellent hydrophilic and rheological properties. The bread samples containing gum can exhibit smooth surface with less cavities. Moreover, heat stable or weak thermo‐irreversible nature of basil seed gum makes it suitable for food products that need processing at higher temperatures. Scanning electron micrographs of bread samples also represent that the addition of basil seed gum can significantly improve the microstructure and porosity of bread.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of Basil Seed Gum on Physico-Chemical and Rheological Properties of Bread

Israr

Rakha

Rashid

et al. 2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…It is comprised of two major fractions: (i) an acidstable core glucomannan (43%) with G/M ratio of 10:2, and (ii) a (Achi & Okolo, 2004;Amin, Ahmad, Yin Yin, Yahaya, & Ibrahim, 2007;Amin & Arshad, 2009)-linked xylan (24.29%) including acidic side chains at C-2 and C-3 of the xylosyl residues in the acid-soluble portion. It also contains a minor fragment of glucan (2.31%) as a degraded cellulose material with DP equal to 80 (Anjaneyalu & Channe Gowda, 1979;Razavi et al, 2009;Tharanathan & Anjaneyalu, 1975).…”

Section: Chemical Namementioning

confidence: 99%

“…They reported that the extraction yield of durian seed gum (DSG) was low as compared to other seeds such as Ipomoea seed (2.8%), turpethum seed (2.3%) and Abutilon indicum seed (3.0%). Amin and Arshad (2009) reported that whole durian seed (WDS) flour was comprised of carbohydrate (73.9%), crude fiber (10.1%), water (6.5%), and protein (6.0%). It also contained the low amount of ash (3.1%) and fat (0.4%).…”

Section: Tablementioning

confidence: 99%

A review study on chemical composition and molecular structure of newly plant gum exudates and seed gums

Mirhosseini

Amid

2012

Food Research International

264

111

View full text Add to dashboard Cite

“…The characteristics of durian seed flour fulfilled the standard criteria according to wheat flour SNI and in accordance with the previous research. The results study of Amin and Roslan, 2009 showed that durian seeds contained 6.5% water, 6.0% protein, 3.1% ash, 0.4% fat, 10, 1% crude fiber and 73.9% carbohydrate. The protein content of durian flour was very high that was 8.97%, exceeding the requirement of SNI wheat flour which was 7% maximum.…”

Section: B Characteristic Of Dry Noodles Made Fromdurianmentioning

confidence: 99%

“…The amount of wheat flour import is very high because of wheat flour producing by local producers is not enough to meet the wheat flour consumption needs in Indonesia. The carbohydrate content of durian seeds is very high that it can be processed into flour which has a high economic value and potential as the raw material of flour diversification products [1]. So far, the utilization of durian seeds is only limited as the raw material of chips with a relatively low market share, so it is expected that the durian seed waste processed into flour can produce various products and can increase the economic value of the durian seeds [2].…”

Section: Introductionmentioning

confidence: 99%

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

2019

ijrte

View full text Add to dashboard Cite

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.

show abstract

Proximate composition and pasting properties of durian (Durio zibethinus) seed flour

Cited by 30 publications

References 0 publications

Effect of Basil Seed Gum on Physico-Chemical and Rheological Properties of Bread

Effect of Basil Seed Gum on Physico-Chemical and Rheological Properties of Bread

A review study on chemical composition and molecular structure of newly plant gum exudates and seed gums

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

Contact Info

Product

Resources

About