Chemical and functional properties of durian (Durio zibethinus Murr.) seed flour and starch

Abstract

Durian (Durio zibethinus Murr.) seeds are a waste from durian paste processing that could find applications in food or non-food industries. Durian seeds are mainly composed of starch and mucilage (gum), which influence its properties and hence the potential applications. The objective of this research was to compare the properties of durian seed flour in different forms. Chemical and functional properties were compared among whole durian seed flour (WDSF), demucilaged durian seed flour (DDSF), and durian seed starch (DS), for two varieties of durian called native (N) and Chanee (C). It was found that the durian variety made little difference in chemical and functional properties, in contrast to the processing of the sample. WDSF contained both starch and gum, and had significantly (p < 0.05) more protein, lipid, ash, and fiber than DDSF or DS. The functional properties of WDSF, especially swelling power, water absorption capacity, peak viscosity and emulsifying capacity and activity, were also significantly higher than for DDSF or starch. Among the three forms of durian seed, WDSF showed the lowest gel hardness but highest syneresis, due to its high ability to bind with water to form a weak gel network. In conclusion, the three forms of durian seeds showed different properties. Gum or mucilage in durian seeds had important roles in the functional properties.