Physico-chemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit
A novel way to fully utilize rambutan fruit and seed is to ferment peeled fruits followed by drying and roasting, and use the seeds to produce seed powder similar to that of cocoa powder. Hence, the objective of this study was to optimize the roasting time and temperature of rambutan fruit post-ferm...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier BV
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/81725/1/Physico-chemical%20properties%20and%20toxicity%20of%20cocoa%20powder-like%20product%20from%20roasted%20seeds%20of%20fermented%20rambutan%20%28Nephelium%20lappaceum%20L.%29%20fruit.pdf |
| _version_ | 1825951481217417216 |
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| author | Chai, Kong Fei Chang, Lee Sin Mohd Adzahan, Noranizan Karim, Roselina Rukayadi, Yaya Mohd Ghazali, Hasanah |
| author_facet | Chai, Kong Fei Chang, Lee Sin Mohd Adzahan, Noranizan Karim, Roselina Rukayadi, Yaya Mohd Ghazali, Hasanah |
| author_sort | Chai, Kong Fei |
| collection | UPM |
| description | A novel way to fully utilize rambutan fruit and seed is to ferment peeled fruits followed by drying and roasting, and use the seeds to produce seed powder similar to that of cocoa powder. Hence, the objective of this study was to optimize the roasting time and temperature of rambutan fruit post-fermentation and drying, and to produce a cocoa-like powder product from the seeds. Parameters monitored during roasting were colour and total phenolic content, while seed powder obtained using optimized roasting conditions was analyzed for its physicochemical properties and toxicity. The latter was examined using the brine shrimp lethality assay. Results showed that the roasted seed powder possessed colour and key volatile compounds similar to that of cocoa powder. Besides, the brine shrimp lethality assay indicated that the roasted seed powder was non-toxic. Thus, the fruit, including its seed could be fully utilized and subsequently, wastage could be reduced. |
| first_indexed | 2024-03-06T10:30:37Z |
| format | Article |
| id | upm.eprints-81725 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:30:37Z |
| publishDate | 2019 |
| publisher | Elsevier BV |
| record_format | dspace |
| spelling | upm.eprints-817252020-10-07T07:27:56Z http://psasir.upm.edu.my/id/eprint/81725/ Physico-chemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit Chai, Kong Fei Chang, Lee Sin Mohd Adzahan, Noranizan Karim, Roselina Rukayadi, Yaya Mohd Ghazali, Hasanah A novel way to fully utilize rambutan fruit and seed is to ferment peeled fruits followed by drying and roasting, and use the seeds to produce seed powder similar to that of cocoa powder. Hence, the objective of this study was to optimize the roasting time and temperature of rambutan fruit post-fermentation and drying, and to produce a cocoa-like powder product from the seeds. Parameters monitored during roasting were colour and total phenolic content, while seed powder obtained using optimized roasting conditions was analyzed for its physicochemical properties and toxicity. The latter was examined using the brine shrimp lethality assay. Results showed that the roasted seed powder possessed colour and key volatile compounds similar to that of cocoa powder. Besides, the brine shrimp lethality assay indicated that the roasted seed powder was non-toxic. Thus, the fruit, including its seed could be fully utilized and subsequently, wastage could be reduced. Elsevier BV 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/81725/1/Physico-chemical%20properties%20and%20toxicity%20of%20cocoa%20powder-like%20product%20from%20roasted%20seeds%20of%20fermented%20rambutan%20%28Nephelium%20lappaceum%20L.%29%20fruit.pdf Chai, Kong Fei and Chang, Lee Sin and Mohd Adzahan, Noranizan and Karim, Roselina and Rukayadi, Yaya and Mohd Ghazali, Hasanah (2019) Physico-chemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit. Food Chemistry, 271. pp. 298-308. ISSN 0308-8146; ESSN: 1873-7072 https://www.sciencedirect.com/science/article/pii/S030881461831313X 10.1016/j.foodchem.2018.07.155 |
| spellingShingle | Chai, Kong Fei Chang, Lee Sin Mohd Adzahan, Noranizan Karim, Roselina Rukayadi, Yaya Mohd Ghazali, Hasanah Physico-chemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit |
| title | Physico-chemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit |
| title_full | Physico-chemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit |
| title_fullStr | Physico-chemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit |
| title_full_unstemmed | Physico-chemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit |
| title_short | Physico-chemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit |
| title_sort | physico chemical properties and toxicity of cocoa powder like product from roasted seeds of fermented rambutan nephelium lappaceum l fruit |
| url | http://psasir.upm.edu.my/id/eprint/81725/1/Physico-chemical%20properties%20and%20toxicity%20of%20cocoa%20powder-like%20product%20from%20roasted%20seeds%20of%20fermented%20rambutan%20%28Nephelium%20lappaceum%20L.%29%20fruit.pdf |
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