Nabilah Daniel, Rosnah Shamsudin, Mohd S.P. Dek, Jhauharotul Muchlisyiyah, Mas M. Rambli
Durian (Durio zibethinus Murr.), the "King of Fruits," has seeds that offer nutritional benefits, including high fiber for gut health and high protein for muscle growth. However, natural browning enzymes can limit its use in baking. This study investigates the comparative effects of blanching and steaming durations (5, 10, 15, 20, and 25 min) on the color and techno-functional properties of durian seed flour (DSF), providing an optimization-based approach rarely reported for this material. Durian seeds were sourced from various stalls in Malaysia, washed, soaked in 0.6 % sodium metabisulfite, and then blanched or steamed for varying durations as part of a controlled pretreatment process. After drying at 60 °C for 24 h, the seeds were milled and sieved (100 μm). The flour was analyzed for color and techno-functional properties, including bulk density, swelling and solubility, water and oil absorption, dough hardness, and emulsion stability. Results indicated that blanching for 10 min produced DSF with optimal properties, closely resembling commercial wheat flour: lightness (L*) (81.69), bulk density (0.44 g/mL), water absorption (61.0 %), oil absorption (56.0 %), swelling (0.10 g/g), solubility (30.3 %), dough hardness (17.48 g), emulsion activity (23.0 %), and emulsion stability (7.00 %). The findings highlight that the 10-min blanching condition effectively optimizes DSF characteristics through minimal enzyme-induced browning and balanced hydration behavior, supporting its potential in gluten-free and functional food development while contributing to food waste valorization. © 2025 The Authors. Published by Universiti Brunei Darussalam in cooperation with the ASEAN Committee on Science and Technology (COST). This is an open access article under the Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA) license.
School of Applied Sciences and Mathematics, Universiti Teknologi Brunei, Jalan Tungku Link Gadong, Bandar Seri Begawan, BE1410, Brunei Darussalam; Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Selangor, Serdang, 43400, Malaysia; Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, Selangor, Serdang, 43400, Malaysia; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Serdang, 43400, Malaysia; Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran, Malang, 65145, Indonesia
