Effect of thermal processing and storage condition on the flavour stability of spray-dried durian powder
Stability of key odour volatiles (propanethiol, ethyl propanoate, ethyl 2-methylbutanoate and diethyl disulfide) from spray-dried durian powder that was subjected to accelerated storage were analysed quantitatively using headspace solid phase microextraction coupled to fast gas chromatography–mass s...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14320/1/Effect%20of%20thermal%20processing%20and%20storage%20condition%20on%20the%20flavour%20stability%20of%20spray.pdf |
| _version_ | 1796968621121994752 |
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| author | Chin, Sung Tong Sheikh Abdul Hamid, Nazimah Quek, Siew Young Che Man, Yaakob Abdul Rahman, Russly Mat Hashim, Dzulkifly |
| author_facet | Chin, Sung Tong Sheikh Abdul Hamid, Nazimah Quek, Siew Young Che Man, Yaakob Abdul Rahman, Russly Mat Hashim, Dzulkifly |
| author_sort | Chin, Sung Tong |
| collection | UPM |
| description | Stability of key odour volatiles (propanethiol, ethyl propanoate, ethyl 2-methylbutanoate and diethyl disulfide) from spray-dried durian powder that was subjected to accelerated storage were analysed quantitatively using headspace solid phase microextraction coupled to fast gas chromatography–mass spectrometry. The type of drying aids incorporated significantly influenced volatiles retention in the powder product. The addition of gum Arabic resulted in higher retention of volatiles in the durian powder as compared to maltodextrin and N-Lok starches. Volatiles that remained in the powder ranged from 57% to 76% of the original concentration. Volatile composition of the powder product was altered with only two aldehydes included 2- and 3-methyl butanal and no off-flavour volatile was detected throughout the storage. The rates of volatiles release from the spray-dried powder under accelerated storage condition increased markedly at higher relative humidity. |
| first_indexed | 2024-03-06T07:31:01Z |
| format | Article |
| id | upm.eprints-14320 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:31:01Z |
| publishDate | 2010 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-143202019-11-22T03:37:51Z http://psasir.upm.edu.my/id/eprint/14320/ Effect of thermal processing and storage condition on the flavour stability of spray-dried durian powder Chin, Sung Tong Sheikh Abdul Hamid, Nazimah Quek, Siew Young Che Man, Yaakob Abdul Rahman, Russly Mat Hashim, Dzulkifly Stability of key odour volatiles (propanethiol, ethyl propanoate, ethyl 2-methylbutanoate and diethyl disulfide) from spray-dried durian powder that was subjected to accelerated storage were analysed quantitatively using headspace solid phase microextraction coupled to fast gas chromatography–mass spectrometry. The type of drying aids incorporated significantly influenced volatiles retention in the powder product. The addition of gum Arabic resulted in higher retention of volatiles in the durian powder as compared to maltodextrin and N-Lok starches. Volatiles that remained in the powder ranged from 57% to 76% of the original concentration. Volatile composition of the powder product was altered with only two aldehydes included 2- and 3-methyl butanal and no off-flavour volatile was detected throughout the storage. The rates of volatiles release from the spray-dried powder under accelerated storage condition increased markedly at higher relative humidity. Elsevier 2010-07 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/14320/1/Effect%20of%20thermal%20processing%20and%20storage%20condition%20on%20the%20flavour%20stability%20of%20spray.pdf Chin, Sung Tong and Sheikh Abdul Hamid, Nazimah and Quek, Siew Young and Che Man, Yaakob and Abdul Rahman, Russly and Mat Hashim, Dzulkifly (2010) Effect of thermal processing and storage condition on the flavour stability of spray-dried durian powder. LWT - Food Science and Technology, 43 (6). pp. 856-861. ISSN 0023-6438 https://www.sciencedirect.com/science/article/pii/S002364381000006X?via%3Dihub#! http://dx.doi.org/10.1016/j.lwt.2010.01.001 |
| spellingShingle | Chin, Sung Tong Sheikh Abdul Hamid, Nazimah Quek, Siew Young Che Man, Yaakob Abdul Rahman, Russly Mat Hashim, Dzulkifly Effect of thermal processing and storage condition on the flavour stability of spray-dried durian powder |
| title | Effect of thermal processing and storage condition on the flavour stability of spray-dried durian powder |
| title_full | Effect of thermal processing and storage condition on the flavour stability of spray-dried durian powder |
| title_fullStr | Effect of thermal processing and storage condition on the flavour stability of spray-dried durian powder |
| title_full_unstemmed | Effect of thermal processing and storage condition on the flavour stability of spray-dried durian powder |
| title_short | Effect of thermal processing and storage condition on the flavour stability of spray-dried durian powder |
| title_sort | effect of thermal processing and storage condition on the flavour stability of spray dried durian powder |
| url | http://psasir.upm.edu.my/id/eprint/14320/1/Effect%20of%20thermal%20processing%20and%20storage%20condition%20on%20the%20flavour%20stability%20of%20spray.pdf |
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