Impact of harvesting stages on physicochemical properties, antioxidant activity and enzymatic digestibility of durian flour
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Abstract
The physicochemical, antioxidant, and digestive characteristics of the durian cv. Monthong flesh flour harvested at various maturity stages (90, 95, 100, 105, 110, 115, and 120 days post-full bloom) were examined. The lightness (L*) of durian flour decreased with the harvesting stage, along with the redness (a*), while the yellowness (b*) tended to increase. In addition, the total sugar content also rose with the maturation stage. The amylose content and DPPH antioxidant inhibition levels increased with the harvesting stage but declined at 120 days. Both 110-days and 115-days durian flours were selected for further study. Rapid Visco Analysis revealed an elevation in peak viscosity, trough viscosity, final viscosity, breakdown, and setback in 115-days durian flour, whereas their pasting temperatures were indifferent for both samples. The 110-days durian flour exhibited a slower glucose release compared to the 115-days durian flour, especially during the initial 60 min of digestion. Furthermore, the granule morphology of both durian flours, as observed by Scanning Electron Microscopy, demonstrated pentagonal, angular, and irregular shapes. The 110-days durian flour had higher levels of protein, fat, crude fiber, and moisture content compared to that from 115- days. This result indicated that harvesting durians at 110 days is found to be optimal for producing durian flour with functional attributes, in terms of antioxidant inhibition and a low glucose release rate, making it suitable as a functional food component.
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