Physicochemical properties of rambutan (Nephelium lappaceum L.) seed during natural fermentation of the whole peeled fruit

Rukayadi Y., . and N. M. Adzahan, . and H. M. Ghazali, . and Chai K. F, . and R. Karim, . Physicochemical properties of rambutan (Nephelium lappaceum L.) seed during natural fermentation of the whole peeled fruit. pp. 397-406. ISSN 2231-7546

A novel way to reduce rambutan wastage is to ferment the fruit and valorise the seed post-fermentation into other food products and ingredients. Hence the objective of this study was to investigate the physicochemical properties of rambutan seed during solid-state fermentation of the fruit. Peeled rambutan fruits were subjected to natural fermentation for ten days at 30C. The environmental temperature relative humidity internal and external temperatures of the fermentation mass were measured daily. After ten days of fermentation the seeds had higher cut test score (867.5) fermentation index (1.527) and a value (8.20 for non-dried seeds and 9.93 for dried seeds) and lower L (51.90 for non-dried seeds and 49.22 for dried seeds) and b (30.52 for non-dried seeds and 30.12 for dried seeds) values; as compared to the non-fermented seeds (cut test score 0.0; fermentation index 0.856; L a and b values 64.52 2.25 and 42.07 for non-dried seeds respectively and 61.03 3.23 and 36.70 for dried seeds respectively). During this time pH total soluble solids fructose glucose sucrose citric acid and tartaric acid contents of the seeds decreased by 46 44 59 61 100 85 and 100 respectively while the titratable acidity lactic acid acetic acid and ascorbic acid contents of the seeds increased by 5.5 7.8 6 and 2.2-fold respectively. Results showed that eight days of fermentation are adequate to produce well-fermented rambutan seeds that could be further processed into a cocoa powder-like product by roasting the fermented fruits in a manner similar to that of cocoa bean roasting.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(03)%202020/DONE%2...

Abstract

A novel way to reduce rambutan wastage is to ferment the fruit and valorise the seed post-fermentation into other food products and ingredients. Hence the objective of this study was to investigate the physicochemical properties of rambutan seed during solid-state fermentation of the fruit. Peeled rambutan fruits were subjected to natural fermentation for ten days at 30C. The environmental temperature relative humidity internal and external temperatures of the fermentation mass were measured daily. After ten days of fermentation the seeds had higher cut test score (867.5) fermentation index (1.527) and a value (8.20 for non-dried seeds and 9.93 for dried seeds) and lower L (51.90 for non-dried seeds and 49.22 for dried seeds) and b (30.52 for non-dried seeds and 30.12 for dried seeds) values; as compared to the non-fermented seeds (cut test score 0.0; fermentation index 0.856; L a and b values 64.52 2.25 and 42.07 for non-dried seeds respectively and 61.03 3.23 and 36.70 for dried seeds respectively). During this time pH total soluble solids fructose glucose sucrose citric acid and tartaric acid contents of the seeds decreased by 46 44 59 61 100 85 and 100 respectively while the titratable acidity lactic acid acetic acid and ascorbic acid contents of the seeds increased by 5.5 7.8 6 and 2.2-fold respectively. Results showed that eight days of fermentation are adequate to produce well-fermented rambutan seeds that could be further processed into a cocoa powder-like product by roasting the fermented fruits in a manner similar to that of cocoa bean roasting.

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Item Type:	Article
AGROVOC Term:	Rambutans
AGROVOC Term:	Nephelium lappaceum
AGROVOC Term:	Sapindaceae
AGROVOC Term:	Tropical fruits
AGROVOC Term:	Solid state fermentation
AGROVOC Term:	Seeds
AGROVOC Term:	Peel
AGROVOC Term:	Physicochemical properties
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/9137

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