Malaysian Journal of Analytical Sciences, Vol 26 No 5 (2022): 944 - 952

 

THE EFFECTS OF SOAKING TIME ON THE QUALITY AND PROPERTIES OF DURIAN (Durio zibethinus) SEED GUM: A MINI REVIEW

 

(Kesan Masa Rendaman Terhadap Kualiti Dan Sifat Gam Biji Durian
(Durio zibethinus): Ulasan Mini)

 

Nurul I’zzati Ramli¹, Boon Yih Tien^1,2*, Boon Yih Hui³, Wang Kang Han⁴

 

¹Department of Food Science and Technology,

Faculty of Applied Sciences, Universiti Teknologi MARA Cawangan Negeri Sembilan, Kampus Kuala Pilah,

72000 Kuala Pilah, Negeri Sembilan, Malaysia

^2*Alliance of Research and Innovation for Food (ARIF),

Universiti Teknologi MARA Cawangan Negeri Sembilan, Kampus Kuala Pilah,

72000 Kuala Pilah, Negeri Sembilan, Malaysia

³Research and Development Centre, KL-Kepong Oleomas Sdn. Bhd,

Lot 1 & 2, Solok Waja 3, Bukit Raja Industrial Estate, 41710 Klang, Selangor, Malaysia

⁴Faculty of Applied Sciences,

UCSI University, UCSI Height, 56000 Cheras, Kuala Lumpur, Malaysia.

 

*Corresponding author: boonyihtien@uitm.edu.my

 

 

Received: 28 February 2022; Accepted: 19 May 2022; Published:  30 October 2022

 

 

Abstract

Durian (Durio zibethinus) is one of the most notorious fruits in the world, especially in Southeast Asian countries. It is well-known as the "King of Fruits" due to its rich flavour and large size. The unique taste of durian has created its own global demand, which continues to increase despite its unpleasant odour. However, only one-third of the entire durian is consumable, while the seeds and husks are ordinarily disposed of as waste. The seed waste can be potentially converted into value-added products such as seed gum. The high content of carbohydrates and starch in the seeds makes them suitable for use as biopolymers. A natural hydrocolloid can be obtained from durian seeds through a chemical extraction process. This review provides an overview of the effects of different extraction parameters on the physicochemical and functional properties of durian seed gum and discusses the potential application of durian seeds as a food gum. The physical and chemical properties of durian seed gum highly depend on the further extraction parameters and processing of the gum. The findings showed that the soaking process has a greater impact on the quality of the gum produced compared to the concentration of acid used in terms of solubility and water-holding capacity. The physicochemical properties of durian seed gum are comparable to those of commercial food gum, but its anti-nutrient content and sensory evaluation in food products must be further investigated to ensure its safety before consumption.

 

Keywords: seed waste, chemical extraction, durian seed gum, physicochemical properties

 

Abstrak

Durian (Durio zibethinus) adalah salah satu buah-buahan yang terkenal di negara-negara Asia Tenggara. Durian dikenali sebagai “Raja Buah” kerana ciri-cirinya yang kaya dengan rasa dan mempunyai saiz yang besar. Keenakan dan rasanya yang unik menyebabkan durian telah meraih permintaan yang tinggi di peringkat global walaupun mempunyai bau yang kurang menyenangkan. Walau bagaimanapun, hanya satu pertiga daripada keseluruhan buah durian yang dapat dimakan, iaitu bahagian isinya, manakala biji dan kulitnya biasanya dibuang sebagai sisa kerana dipercayai tiada nilai komersial. Biji durian berpotensi tinggi untuk diolah menjadi produk nilai tambah seperti gam makanan kerana mengandungi karbohidrat dan kanji yang tinggi. Objektif kajian ini adalah untuk menilai pengaruh perbezaan parameter pengekstrakan terhadap sifat fiziko-kimia serta fungsi gam biji durian dan menilai potensi penggunaan biji durian sebagai penstabil makanan. Ciri-ciri fizikal dan kimia gam biji durian bergantung pada parameter pengekstrakan dan pemprosesan yang lebih lanjut. Hasil kajian menunjukkan bahawa proses rendaman mempunyai kesan yang lebih besar terhadap kualiti gam yang dihasilkan dibandingkan dengan kepekatan asid yang digunakan dari segi kelarutan dan kapasiti pengekalan air. Ciri-ciri fiziko-kimia gam biji durian adalah setanding dengan gam makanan yang terdapat di pasaran, tetapi kandungan anti-nutrien dan penilaian berderia dalam produk makanan perlu dikaji dengan lebih mendalam untuk memastikan keselamatannya sebelum digunakan dalam pemakanan.

 

Kata kunci: sisa biji benih, pengekstrakan kimia, gam biji durian, sifat fizikokimia

 

 

 

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