Physicochemical characteristics of sawo belanda (Pouteria Campechiana) flour with blanching process and drying techniques

Zaida, . and Hajar Fauziyah Zulfa, . and Rossi Indarto, . and Elazmanawati Lembong, . and Mohd Nizam Lani, . (2024) Physicochemical characteristics of sawo belanda (Pouteria Campechiana) flour with blanching process and drying techniques. Malaysian Journal of Nutrition (Malaysia), 30 (3). pp. 349-359. ISSN 1394 – 035X

Introduction: Sawo belanda fruit (Pouteria campechiana), a tropical fruit abundantly found in Southeast Asia, is highly productive and particularly thrives in the warm climates of Malaysia and Indonesia. However, the high fruit output of Sawo belanda contrasts with its limited consumption in Indonesia. The process of converting sawo belanda into flour can significantly enhance its lifetime. The application of blanching methods and proper drying techniques can be a solution to avoid damage to the characteristics of the flour. This study aimed to determine the physicochemical characteristics of Sawo belanda flour that has been treated with blanching and drying techniques. Methods: The parameters observed were moisture content (%), hygroscopicity (%), colour, antioxidant content (ppm), and carotenoid content (µg/g) with blanching and various drying techniques. Results: Microwave blanching and food dehydrator technique (C1) produced the best characteristics: moisture content of 7.82%, hygroscopicity of 8.04%, colour values of L* 84.0, a* 8.22, and b* 50.5, as well as functional characteristics including antioxidant content of 142 ppm and carotenoid content of 92.4 µg/g. Conclusion: Sawo belanda with C1 treatment had a significant impact on the water content, hygroscopicity, colour, antioxidant and total carotenoid contents of Sawo belanda flour. The antioxidant content and incredibly high carotenoid content grant the sawo belanda flour an additional functional value when added to food ingredients.

Full text available from: Official URL: https://maljnutr.org.my/publication/30-3/Vol%2030(...

Abstract

Introduction: Sawo belanda fruit (Pouteria campechiana), a tropical fruit abundantly found in Southeast Asia, is highly productive and particularly thrives in the warm climates of Malaysia and Indonesia. However, the high fruit output of Sawo belanda contrasts with its limited consumption in Indonesia. The process of converting sawo belanda into flour can significantly enhance its lifetime. The application of blanching methods and proper drying techniques can be a solution to avoid damage to the characteristics of the flour. This study aimed to determine the physicochemical characteristics of Sawo belanda flour that has been treated with blanching and drying techniques. Methods: The parameters observed were moisture content (%), hygroscopicity (%), colour, antioxidant content (ppm), and carotenoid content (µg/g) with blanching and various drying techniques. Results: Microwave blanching and food dehydrator technique (C1) produced the best characteristics: moisture content of 7.82%, hygroscopicity of 8.04%, colour values of L* 84.0, a* 8.22, and b* 50.5, as well as functional characteristics including antioxidant content of 142 ppm and carotenoid content of 92.4 µg/g. Conclusion: Sawo belanda with C1 treatment had a significant impact on the water content, hygroscopicity, colour, antioxidant and total carotenoid contents of Sawo belanda flour. The antioxidant content and incredibly high carotenoid content grant the sawo belanda flour an additional functional value when added to food ingredients.

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Item Type:	Article
AGROVOC Term:	carotenoids
AGROVOC Term:	antioxidants
AGROVOC Term:	drying
AGROVOC Term:	processing
AGROVOC Term:	food processing
AGROVOC Term:	blanching
AGROVOC Term:	moisture content
AGROVOC Term:	hygroscopicity
AGROVOC Term:	colour
Geographical Term:	Malaysia
Uncontrolled Keywords:	antioxidant, blanching, drying, sawo belanda
Depositing User:	Ms. Azariah Hashim
Date Deposited:	27 Jul 2026 06:42
Last Modified:	27 Jul 2026 06:42
URI:	http://webagris.upm.edu.my/id/eprint/4115

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