Physical characteristics and effects of blanching treatment on the color and textural properties of Dabai fruit (Canarium Odontophyllum Miq.) variety 'Ngemah'

Abdul Halim, Arinah Adila (2021) Physical characteristics and effects of blanching treatment on the color and textural properties of Dabai fruit (Canarium Odontophyllum Miq.) variety 'Ngemah'. [Project Paper] (Submitted)

Text lp FK 2021 6.pdf Download (38MB)

Abstract

Dabai (Canarium Odontophyllum Miq.) is an indigenous fruit that was popular in West Malaysia. The fruit is oblong in shape, and it is a drupe type of fruit that consist of dark purple thin skin that cover the thick yellow flesh with a kernel or seed as the most inner fraction of dabai fruit. The fruit is often eaten by blanching it in hot water to make the flesh creamier and softer before it is served as a snack or a side dish. Subsequently, very few studied had been done on dabai fruit. In this study, the dabai 'Ngemah' variety was evaluated. The objective of this project is to determine and compare the physical properties of the fruit fractions of dabai fruit that consist of whole fruit, nut, and kernel. The physical properties that comprised of length, thickness, width, geometric mean diameter, arithmetic mean diameter, mass, volume, surface area, sphericity, bulk density, true density, porosity, angle of repose and aspect ratio were determined by taking the measurements on the whole fruit, nut, and kernel of dabai fruit. Physical properties of each fruit fraction are significantly different (p<0.05) among each other properties. Another objective is to determine the effect of blanching on color and texture of dabai fruit at different temperatures (60, 70, 80, 90 and 100°C) and soaking time (2,4,6,8and 10 minutes). Kinetic models that were assessed for the changes of color and texture is zero-order, first-order, and fractional conversion model. L parameter has no changes throughout the blanching process while parameter a*,b*, C and TCD recorded significant (p<0.05) increase as the temperature and duration of blanching increases. However, the change of firmness is not significant (p>0.05) due to the minor changes of firmness as the temperature and time increases. As for kinetic models, zero and fractional conversion order well described the changes of a* parameter while zero, first and fractional conversion order well pronounced the parameter b*, C and TCD. Change of firmness does not fit with zero and first-order. All of the kinetic models obey the Arrhenius equation. Thus, the fitted kinetic models can be used to design the blanching process of dabai fruit.

Item Type:	Project Paper
Subjects:	S Agriculture > S Agriculture (General)
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	06 May 2026 03:57
Last Modified:	06 May 2026 03:57
URI:	http://psaspb.upm.edu.my/id/eprint/2803

Actions (login required)

View Item