TY  - JOUR
T1  - Effects of boiling and peeling treatments on the physicochemical properties of Durian (Durio zibethinus) seed flour
TT  - Durian (Durio zibethinus) Tohum Ununun Fizikokimyasal Özellikleri Üzerine Kaynatma ve Soyma İşlemlerinin Etkileri
AU  - Puteri, Nafisah Eka
AU  - Febriansyah, Muhammad Irfan
PY  - 2025
DA  - June
Y2  - 2025
DO  - 10.29050/harranziraat.1669955
JF  - Harran Tarım ve Gıda Bilimleri Dergisi
PB  - Harran University
WT  - DergiPark
SN  - 2587-1358
SP  - 345
EP  - 355
VL  - 29
IS  - 2
LA  - en
AB  - Durian (Durio zibethinus) seed flour represents an underutilized byproduct with significant potential for food applications. This study systematically evaluated how boiling and peeling pre-treatments affect the physicochemical properties of durian seed flour using a factorial completely randomized design with four treatments: boiled-peeled (BP), boiled-unpeeled (BUP), unboiled-peeled (UBP), and unboiled-unpeeled (UBUP). Results revealed that boiling significantly increased cohesiveness (Carr Index: 16.67% in BP vs 6.67% in UBUP) and thermal stability (peak temperature: 144.67°C in BP vs 26.87°C in UBUP) through starch gelatinization, while reducing flowability. Skin removal improved lightness (L* = 87.11 in UBP vs 60.02 in BUP) and flow properties. Unpeeled flours exhibited superior functional properties, with UBUP showing the highest water solubility (0.16%) and foam stability (94.44%), attributed to preserved seed coat polysaccharides and amphiphilic compounds. Thermal analysis confirmed boiling-induced structural stabilization, whereas unboiled-unpeeled flour displayed anomalous low transitions, suggesting enzymatic degradation. Color analysis aligned with consumer preferences, as peeled flours (UBP, BP) achieved higher lightness (L* > 83) compared to unpeeled counterparts (L* < 71). The study demonstrates that processing methods dictate flour functionality: peeled flours are optimal for visual quality and flowability, while unpeeled variants excel in foaming and solubility. These findings provide critical insights for tailoring durian seed flour production to specific applications, bridging the gap between agricultural waste valorization and functional ingredient development. Future research should explore protein isolation techniques and industrial-scale processing to fully exploit this sustainable resource.
KW  - Boiling
KW  - Durian seed flour
KW  - Peeling
N2  - Durian (Durio zibethinus) seed flour represents an underutilized byproduct with significant potential for food applications. This study systematically evaluated how boiling and peeling pre-treatments affect the physicochemical properties of durian seed flour using a factorial completely randomized design with four treatments: boiled-peeled (BP), boiled-unpeeled (BUP), unboiled-peeled (UBP), and unboiled-unpeeled (UBUP). Results revealed that boiling significantly increased cohesiveness (Carr Index: 16.67% in BP vs 6.67% in UBUP) and thermal stability (peak temperature: 144.67°C in BP vs 26.87°C in UBUP) through starch gelatinization, while reducing flowability. Skin removal improved lightness (L* = 87.11 in UBP vs 60.02 in BUP) and flow properties but diminished bioactive compo-nents critical for functionality. Unpeeled flours exhibited superior functional properties, with UBUP showing the highest water solubility (0.16%) and foam stability (94.44%), attributed to preserved seed coat polysaccharides and amphiphilic compounds. Thermal analysis confirmed boiling-induced struc-tural stabilization, whereas unboiled-unpeeled flour displayed anomalous low transitions, suggesting enzymatic degradation. Color analysis aligned with consumer preferences, as peeled flours (UBP, BP) achieved higher lightness (L* > 83) compared to unpeeled counterparts (L* < 71). The study demon-strates that processing methods dictate flour functionality: peeled flours are optimal for visual quality and flowability, while unpeeled variants excel in foaming and solubility. These findings provide critical insights for tailoring durian seed flour production to specific applications, bridging the gap between agricultural waste valorization and functional ingredient development. Future research should ex-plore protein isolation techniques and industrial-scale processing to fully exploit this sustainable re-source.
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UR  - https://doi.org/10.29050/harranziraat.1669955
L1  - https://dergipark.org.tr/en/download/article-file/4744997
ER  -