Quality evaluation of color and texture of the Dabai fruit (Canarium odontophyllum Miq.) at different temperatures and times of blanching

Rosnah Shamsudin and Siti Hajar Ariffin and Wan Nor Zanariah Zainol @ Abdullah and Nazatul Shima Azmi and Arinah Adila Abdul Halim. (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 & Technology (Malaysia), 30 (4). pp. 2427-2438. ISSN 2231-8526

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.

Full text available from: Official URL: http://www.pertanika.upm.edu.my/resources/files/Pe...

Abstract

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.

[error in script]

Item Type:	Article
AGROVOC Term:	Canarium
AGROVOC Term:	blanching
AGROVOC Term:	quality
AGROVOC Term:	properties
AGROVOC Term:	factor analysis
AGROVOC Term:	heat treatment
AGROVOC Term:	thermal analysis
AGROVOC Term:	fruit quality
Geographical Term:	Malaysia
Uncontrolled Keywords:	Blanching, color, dabai, firmness, quality evaluation
Depositing User:	Ms. Azariah Hashim
Date Deposited:	12 Nov 2024 04:26
Last Modified:	12 Nov 2024 04:26
URI:	http://webagris.upm.edu.my/id/eprint/1805

Actions (login required)

View Item