The Effect of Lime Solution's Concentration (Ca(OH2) on Physicochemical and Sensory Properties of Durian Seed's Flour (Durio zibethinus)

4th International Conference on Biological Sciences and Biotechnology

Nurminah, Mimi^1^2 ; Nainggolan, Rona J.^1 ; Simanjuntak, Febryola K.^1

Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, Medan, Indonesia^1

Centre for Tubers and Roots Crop Study, Faculty of Agriculture, Universitas Sumatera Utara, Medan, Indonesia^2

关键词: Completely randomized designs;    Crude fibers;    Durian seeds;    Lime solution;    Sensory properties;    Soaking treatment;    Wheat flours;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/305/1/012032/pdf
DOI  :  10.1088/1755-1315/305/1/012032

来源: IOP

【 摘 要 】

Lime solution was used to decrease mucus in durian seed, so durian seed can be used for food like flour. The introduction of durian seed for flour is aimed to looking for new resource of flour, decrease our dependence on wheat flour, and support food diversification program. The study was conducted to investigate the effect of lime solution's concentration in durian seed's flour using completely randomized design by single factor. Durian seed's flours production which lime solution's concentration (K) was used as factors (0,1%, 0,5%, 0,9%, 1,3%). Parameters analized were ash, moisture, fat, protein, crude fiber, aroma and color. Based on the analysis parameters results, the best durian seed's flour will be applied in muffin's production. The results showed that lime solution soaking treatment (Ca(OH)2) 0,1% produced the best durian seed's flour.