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Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products

Rambutan fruit is an exotic fruit and is getting popular worldwide. However, there is usually a glut of rambutan fruit every year which leads to wastage, especially those from underutilized wild types. Transforming the fruit into various products could reduce the wastage. Before doing so, the charac...

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Main Authors: Chai, Kong Fei, Mohd Adzahan, Noranizan, Karim, Roselina, Rukayadi, Yaya, Mohd Ghazali, Hasanah
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2018
Online Access:http://psasir.upm.edu.my/id/eprint/73849/1/Selected%20physicochemical%20properties%20of%20registered%20clones%20and%20wild%20types%20rambutan%20%28Nephelium%20lappaceum%20L.%29%20fruits%20and%20their%20potentials%20in%20food%20products.pdf
http://psasir.upm.edu.my/id/eprint/73849/
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spelling my.upm.eprints.738492020-05-20T08:44:44Z http://psasir.upm.edu.my/id/eprint/73849/ Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products Chai, Kong Fei Mohd Adzahan, Noranizan Karim, Roselina Rukayadi, Yaya Mohd Ghazali, Hasanah Rambutan fruit is an exotic fruit and is getting popular worldwide. However, there is usually a glut of rambutan fruit every year which leads to wastage, especially those from underutilized wild types. Transforming the fruit into various products could reduce the wastage. Before doing so, the characteristics of the fruit should be available. Hence, the main aim of this study was to investigate the physicochemical properties of various cultivars of rambutan. The results showed that rambutan fruit comprises between 38.6-70.8% peel, 19.1-45.9% pulp and 8.3-20.3% seed. On average, it has a pH, titratable acidity and total soluble solids of 4.18-5.44, 0.10-0.52% as citric acid and 13.78-16.67 °Brix, respectively. The fruit contains high sugar contents, mainly contributed by sucrose (5.38-10.01%), fructose (1.75-3.18%) and glucose (1.72-2.43%). Citric acid was the major organic acid found in the fruit and wild type, WT1, contained the highest level. Some rambutan cultivars including Clone R3, WT1 and wild type, WT2, possess greater concentrations of ascorbic acid compared to other tropical fruits. With these findings, various types of food products could be derived from rambutan fruit based on their physicochemical properties. Penerbit Universiti Kebangsaan Malaysia 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/73849/1/Selected%20physicochemical%20properties%20of%20registered%20clones%20and%20wild%20types%20rambutan%20%28Nephelium%20lappaceum%20L.%29%20fruits%20and%20their%20potentials%20in%20food%20products.pdf Chai, Kong Fei and Mohd Adzahan, Noranizan and Karim, Roselina and Rukayadi, Yaya and Mohd Ghazali, Hasanah (2018) Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products. Sains Malaysiana, 47 (7). 1483 - 1490. ISSN 0126-6039 10.17576/jsm-2018-4707-16
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 Rambutan fruit is an exotic fruit and is getting popular worldwide. However, there is usually a glut of rambutan fruit every year which leads to wastage, especially those from underutilized wild types. Transforming the fruit into various products could reduce the wastage. Before doing so, the characteristics of the fruit should be available. Hence, the main aim of this study was to investigate the physicochemical properties of various cultivars of rambutan. The results showed that rambutan fruit comprises between 38.6-70.8% peel, 19.1-45.9% pulp and 8.3-20.3% seed. On average, it has a pH, titratable acidity and total soluble solids of 4.18-5.44, 0.10-0.52% as citric acid and 13.78-16.67 °Brix, respectively. The fruit contains high sugar contents, mainly contributed by sucrose (5.38-10.01%), fructose (1.75-3.18%) and glucose (1.72-2.43%). Citric acid was the major organic acid found in the fruit and wild type, WT1, contained the highest level. Some rambutan cultivars including Clone R3, WT1 and wild type, WT2, possess greater concentrations of ascorbic acid compared to other tropical fruits. With these findings, various types of food products could be derived from rambutan fruit based on their physicochemical properties.
format Article
author Chai, Kong Fei
Mohd Adzahan, Noranizan
Karim, Roselina
Rukayadi, Yaya
Mohd Ghazali, Hasanah
spellingShingle Chai, Kong Fei
Mohd Adzahan, Noranizan
Karim, Roselina
Rukayadi, Yaya
Mohd Ghazali, Hasanah
Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products
author_facet Chai, Kong Fei
Mohd Adzahan, Noranizan
Karim, Roselina
Rukayadi, Yaya
Mohd Ghazali, Hasanah
author_sort Chai, Kong Fei
title Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products
title_short Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products
title_full Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products
title_fullStr Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products
title_full_unstemmed Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products
title_sort selected physicochemical properties of registered clones and wild types rambutan (nephelium lappaceum l.) fruits and their potentials in food products
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2018
url http://psasir.upm.edu.my/id/eprint/73849/1/Selected%20physicochemical%20properties%20of%20registered%20clones%20and%20wild%20types%20rambutan%20%28Nephelium%20lappaceum%20L.%29%20fruits%20and%20their%20potentials%20in%20food%20products.pdf
http://psasir.upm.edu.my/id/eprint/73849/
_version_ 1669008833961263104
score 13.211869

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