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Quality evaluation of color and texture of the Dabai fruit (Canarium odontophyllum Miq.) at different temperatures and times of blanching

The Dabai fruit (Canarium odontophyllum Miq.) is seasonal in Sarawak. The flesh is often blanched in hot or lukewarm water to make it creamier and softer before being served as a snack or side dish. The fruit was blanched at temperatures ranging from 60°C to 100°C, with 10°C increments, for up to 1...

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Main Authors: Shamsudin, Rosnah, Ariffin, Siti Hajar, Zainol, Wan Nor Zanariah, Azmi, Nazatul Shima, Abdul Halim, Arinah Adila
Format: Article
Language:English
Published: UPM Press 2022
Online Access:http://psasir.upm.edu.my/id/eprint/102966/1/102966.pdf
http://psasir.upm.edu.my/id/eprint/102966/
http://www.pertanika.upm.edu.my/resources/files/Pertanika%20PAPERS/JST%20Vol.%2030%20(4)%20Oct.%202022/07%20JST-3450-2021.pdf
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spelling my.upm.eprints.1029662024-11-21T04:01:03Z http://psasir.upm.edu.my/id/eprint/102966/ Quality evaluation of color and texture of the Dabai fruit (Canarium odontophyllum Miq.) at different temperatures and times of blanching Shamsudin, Rosnah Ariffin, Siti Hajar Zainol, Wan Nor Zanariah Azmi, Nazatul Shima Abdul Halim, Arinah Adila The Dabai fruit (Canarium odontophyllum Miq.) is seasonal in Sarawak. The flesh is often blanched in hot or lukewarm water to make it creamier and softer before being served as a snack or side dish. The fruit was blanched at temperatures ranging from 60°C to 100°C, with 10°C increments, for up to 10 minutes, whereby the quality changes in color and texture were investigated. Notably, the L parameter has remained unchanged during the blanching process, indicating that the dabai fruit’s dark color is retained. The parameters a*, b*, chroma (C), and total color difference (TCD), on the other hand, have increased significantly as the temperature and time of blanching are increased. However, the change in firmness was not substantial due to the slight variations in firmness as the temperature and time increased. From these findings, it can be inferred that the temperature and duration of blanching have significantly changed the dabai fruit’s color except for the firmness of the fruit. These findings would be useful in designing thermal processes and related calculations for the dabai fruit. UPM Press 2022 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/102966/1/102966.pdf Shamsudin, Rosnah and Ariffin, Siti Hajar and Zainol, Wan Nor Zanariah and Azmi, Nazatul Shima and Abdul Halim, Arinah Adila (2022) Quality evaluation of color and texture of the Dabai fruit (Canarium odontophyllum Miq.) at different temperatures and times of blanching. Pertanika Journal of Science and Technology, 30 (4). 2427 - 2438. ISSN 0128-7680; eISSN: 2231-8526 http://www.pertanika.upm.edu.my/resources/files/Pertanika%20PAPERS/JST%20Vol.%2030%20(4)%20Oct.%202022/07%20JST-3450-2021.pdf 10.47836/pjst.30.4.07
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The Dabai fruit (Canarium odontophyllum Miq.) is seasonal in Sarawak. The flesh is often blanched in hot or lukewarm water to make it creamier and softer before being served as a snack or side dish. The fruit was blanched at temperatures ranging from 60°C to 100°C, with 10°C increments, for up to 10 minutes, whereby the quality changes in color and texture were investigated. Notably, the L parameter has remained unchanged during the blanching process, indicating that the dabai fruit’s dark color is retained. The parameters a*, b*, chroma (C), and total color difference (TCD), on the other hand, have increased significantly as the temperature and time of blanching are increased. However, the change in firmness was not substantial due to the slight variations in firmness as the temperature and time increased. From these findings, it can be inferred that the temperature and duration of blanching have significantly changed the dabai fruit’s color except for the firmness of the fruit. These findings would be useful in designing thermal processes and related calculations for the dabai fruit.
format Article
author Shamsudin, Rosnah
Ariffin, Siti Hajar
Zainol, Wan Nor Zanariah
Azmi, Nazatul Shima
Abdul Halim, Arinah Adila
spellingShingle Shamsudin, Rosnah
Ariffin, Siti Hajar
Zainol, Wan Nor Zanariah
Azmi, Nazatul Shima
Abdul Halim, Arinah Adila
Quality evaluation of color and texture of the Dabai fruit (Canarium odontophyllum Miq.) at different temperatures and times of blanching
author_facet Shamsudin, Rosnah
Ariffin, Siti Hajar
Zainol, Wan Nor Zanariah
Azmi, Nazatul Shima
Abdul Halim, Arinah Adila
author_sort Shamsudin, Rosnah
title Quality evaluation of color and texture of the Dabai fruit (Canarium odontophyllum Miq.) at different temperatures and times of blanching
title_short Quality evaluation of color and texture of the Dabai fruit (Canarium odontophyllum Miq.) at different temperatures and times of blanching
title_full Quality evaluation of color and texture of the Dabai fruit (Canarium odontophyllum Miq.) at different temperatures and times of blanching
title_fullStr Quality evaluation of color and texture of the Dabai fruit (Canarium odontophyllum Miq.) at different temperatures and times of blanching
title_full_unstemmed Quality evaluation of color and texture of the Dabai fruit (Canarium odontophyllum Miq.) at different temperatures and times of blanching
title_sort quality evaluation of color and texture of the dabai fruit (canarium odontophyllum miq.) at different temperatures and times of blanching
publisher UPM Press
publishDate 2022
url http://psasir.upm.edu.my/id/eprint/102966/1/102966.pdf
http://psasir.upm.edu.my/id/eprint/102966/
http://www.pertanika.upm.edu.my/resources/files/Pertanika%20PAPERS/JST%20Vol.%2030%20(4)%20Oct.%202022/07%20JST-3450-2021.pdf
_version_ 1817844590344929280
score 13.223943

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