Quality evaluation of color and texture of the Dabai fruit (Canarium odontophyllum Miq.) at different temperatures and times of blanching
The Dabai fruit (Canarium odontophyllum Miq.) is seasonal in Sarawak. The flesh is often blanched in hot or lukewarm water to make it creamier and softer before being served as a snack or side dish. The fruit was blanched at temperatures ranging from 60°C to 100°C, with 10°C increments, for up to 1...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
UPM Press
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/102966/1/102966.pdf |
| _version_ | 1825938778894630912 |
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| author | Shamsudin, Rosnah Ariffin, Siti Hajar Zainol, Wan Nor Zanariah Azmi, Nazatul Shima Abdul Halim, Arinah Adila |
| author_facet | Shamsudin, Rosnah Ariffin, Siti Hajar Zainol, Wan Nor Zanariah Azmi, Nazatul Shima Abdul Halim, Arinah Adila |
| author_sort | Shamsudin, Rosnah |
| collection | UPM |
| description | The Dabai fruit (Canarium odontophyllum Miq.) is seasonal in Sarawak. The flesh is often blanched in hot or lukewarm water to make it creamier and softer before being served as
a snack or side dish. The fruit was blanched at temperatures ranging from 60°C to 100°C, with 10°C increments, for up to 10 minutes, whereby the quality changes in color and texture were investigated. Notably, the L parameter has remained unchanged during the blanching process, indicating that the dabai fruit’s dark color is retained. The parameters a*, b*, chroma (C), and total color difference (TCD), on the other hand, have increased significantly as the temperature and time of blanching are increased. However, the change in
firmness was not substantial due to the slight variations in firmness as the temperature and time increased. From these findings, it can be inferred that the temperature and duration
of blanching have significantly changed the dabai fruit’s color except for the firmness of the fruit. These findings would be useful in designing thermal processes and related
calculations for the dabai fruit. |
| first_indexed | 2024-12-09T02:17:07Z |
| format | Article |
| id | upm.eprints-102966 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-12-09T02:17:07Z |
| publishDate | 2022 |
| publisher | UPM Press |
| record_format | dspace |
| spelling | upm.eprints-1029662024-11-21T04:01:03Z http://psasir.upm.edu.my/id/eprint/102966/ Quality evaluation of color and texture of the Dabai fruit (Canarium odontophyllum Miq.) at different temperatures and times of blanching Shamsudin, Rosnah Ariffin, Siti Hajar Zainol, Wan Nor Zanariah Azmi, Nazatul Shima Abdul Halim, Arinah Adila The Dabai fruit (Canarium odontophyllum Miq.) is seasonal in Sarawak. The flesh is often blanched in hot or lukewarm water to make it creamier and softer before being served as a snack or side dish. The fruit was blanched at temperatures ranging from 60°C to 100°C, with 10°C increments, for up to 10 minutes, whereby the quality changes in color and texture were investigated. Notably, the L parameter has remained unchanged during the blanching process, indicating that the dabai fruit’s dark color is retained. The parameters a*, b*, chroma (C), and total color difference (TCD), on the other hand, have increased significantly as the temperature and time of blanching are increased. However, the change in firmness was not substantial due to the slight variations in firmness as the temperature and time increased. From these findings, it can be inferred that the temperature and duration of blanching have significantly changed the dabai fruit’s color except for the firmness of the fruit. These findings would be useful in designing thermal processes and related calculations for the dabai fruit. UPM Press 2022 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/102966/1/102966.pdf Shamsudin, Rosnah and Ariffin, Siti Hajar and Zainol, Wan Nor Zanariah and Azmi, Nazatul Shima and Abdul Halim, Arinah Adila (2022) Quality evaluation of color and texture of the Dabai fruit (Canarium odontophyllum Miq.) at different temperatures and times of blanching. Pertanika Journal of Science and Technology, 30 (4). 2427 - 2438. ISSN 0128-7680; eISSN: 2231-8526 http://www.pertanika.upm.edu.my/resources/files/Pertanika%20PAPERS/JST%20Vol.%2030%20(4)%20Oct.%202022/07%20JST-3450-2021.pdf 10.47836/pjst.30.4.07 |
| spellingShingle | Shamsudin, Rosnah Ariffin, Siti Hajar Zainol, Wan Nor Zanariah Azmi, Nazatul Shima Abdul Halim, Arinah Adila Quality evaluation of color and texture of the Dabai fruit (Canarium odontophyllum Miq.) at different temperatures and times of blanching |
| title | Quality evaluation of color and texture of the Dabai fruit
(Canarium odontophyllum Miq.) at different temperatures and
times of blanching |
| title_full | Quality evaluation of color and texture of the Dabai fruit
(Canarium odontophyllum Miq.) at different temperatures and
times of blanching |
| title_fullStr | Quality evaluation of color and texture of the Dabai fruit
(Canarium odontophyllum Miq.) at different temperatures and
times of blanching |
| title_full_unstemmed | Quality evaluation of color and texture of the Dabai fruit
(Canarium odontophyllum Miq.) at different temperatures and
times of blanching |
| title_short | Quality evaluation of color and texture of the Dabai fruit
(Canarium odontophyllum Miq.) at different temperatures and
times of blanching |
| title_sort | quality evaluation of color and texture of the dabai fruit canarium odontophyllum miq at different temperatures and times of blanching |
| url | http://psasir.upm.edu.my/id/eprint/102966/1/102966.pdf |
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