The Effect of Lime Solution’s Concentration (Ca(OH₂) on Physicochemical and Sensory Properties of Durian Seed’s Flour (Durio zibethinus)

Abstract

Lime solution was used to decrease mucus in durian seed, so durian seed can be used for food like flour. The introduction of durian seed for flour is aimed to looking for new resource of flour, decrease our dependence on wheat flour, and support food diversification program. The study was conducted to investigate the effect of lime solution’s concentration in durian seed’s flour using completely randomized design by single factor. Durian seed’s flours production which lime solution’s concentration (K) was used as factors (0,1%, 0,5%, 0,9%, 1,3%). Parameters analized were ash, moisture, fat, protein, crude fiber, aroma and color. Based on the analysis parameters results, the best durian seed’s flour will be applied in muffin’s production. The results showed that lime solution soaking treatment (Ca(OH)2) 0,1% produced the best durian seed’s flour.

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

“…The sticky mucus and brown seed coat can be removed by soaking the seeds in chemicals such as citric acid, sodium metabisul te (Na 2 S 2 O 5 ), sodium bicarbonate (NaHCO 3 ), sodium chloride (NaCl), sodium hydroxide (NaOH), calcium hydroxide (Ca(OH) 2 ) or saturated alum (aluminium sulphate) solutions during the durian seed our processing [2,12]. Instead of using hazardous and corrosive chemicals to discard the gum, water can be used as a safer solvent to extract the valuable hydrophilic gum from the seed our.…”