Physical properties and nutritional value of durian juice produced from durian chips by-products
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Abstract
One of the most popular of the processed durian as durian chips which is being widely consumed in Thailand. There are many by-products and wastes in the process such as flesh, shell, and seeds. Those utilization is important for product development with economic value and decreasing environmental problems. Durian juice was firstly formulated from flesh and water at a ratio of 1:5. The different amounts of ripe durian flesh (0, 5, 10, 15, and 20%) on the physical properties such as color value (L*, a*, and b*), viscosity, and sensory attributes of durian juice were studied. An increase in the amount of ripe durian flesh resulted in the increased L* and b* color values (p<0.05). Moreover, the viscosity of durian juice tended to increase with the higher amount of ripe durian flesh used. Sensory attributes as evaluated using the 9-point hedonic scale showed that consumers rated with the maximum overall acceptability of 7.08 for the formulation with 15% ripe durian flesh. This durian juice formulation had a pH of 6.6, a total soluble solid of 8.3 °Brix, a viscosity of 73.0 cP, and antioxidant activity as analyzed using DPPH assay of 4.07%. The chemical compositions and nutritional value of the final product (15% ripe durian flesh) were investigated. It contained 6.33% carbohydrate, 0.29% protein, 0.1% fat, 1.96% fiber, 0.24% ash, 0% cholesterol, 21.81 mg/100g calcium, 0.036 mg/100g vitamin B1, and 37.15 kCal/100g. The results indicated that durian juice produced from the waste flesh in durian chip processing is a good source of many important substances, especially fiber and calcium
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