Abstract
Durian is a unique tropical fruit that has a strong smell and distinctive taste. It is a seasonal fruit and has a few days shelf-life. Freeze drying is known for preserving foods while maintaining its original shape and provide excellent rehydrated products. This study aimed to determine the shelf-life of freeze-dried (FD) durian products using the accelerated shelf-life testing (ASLT) method and to assess the flavour changes in fresh and freeze-dried durian products. The parameters used to determine shelf-life were moisture content and L* a* b* colour values of FD durian products for 28 days of storage at 30, 40, and 50oC. Flavour analysis using Solid Phase Microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GCMS) was carried out on fresh durian pulp, FD durian for 30 hrs, and FD durian for 36 hrs. The estimation of shelf-life of FD durian products at storage temperatures of 25 and 30oC, respectively, were based on the following parameters: (1) moisture content: 41 and 37 days, (2) L*(brightness): 467 and 311 days, (3) a* (redness): 144 and 171 days, and (4) b*(yellowness): 43 and 46 days. A total of twenty-four volatile compounds contributed to the flavour of fresh durian fruit and five of them had concentrations of more than 10 ppm. The losses percentage of these five volatile compounds were in a range of 78-95% (FD durian for 30 hrs) and a range of 0- 100% (FD durian for 36 hrs). Freeze-drying technique on durian was able to extend shelflife and preserve flavour compounds.
Highlights
T Durian (Durio zibethinus) family Bombacacea is a seasonal tropical fruit from Southeast Asia (Malaysia, Thailand, Philippines and Indonesia (Ho and Bhat, 2015)
3.1 The shelf-life of FD durian based on moisture content
The calculation of shelf-life based on the moisture content was done for zero order
Summary
T Durian (Durio zibethinus) family Bombacacea is a seasonal tropical fruit from Southeast Asia (Malaysia, Thailand, Philippines and Indonesia (Ho and Bhat, 2015). Durian requires separating the pulp from the skin, which is similar to depends on the fruit harvest season and the constraints on marketing fresh fruit are very limited due to the durian's shelf-life of 2-5 days at ambient temperature (Chin et al, 2008). The processing of fresh durian fruit into dry whole fruit is more necessary because drying of the fruit yields several advantages including reduced transportation costs, practical consumption, and product stability against microorganisms and adverse biochemical reactions (Chin et al, 2010). As a prevalent fruit in Southeast Asia, durian is commonly consumed in the form of fresh pulp. An important parameter that needs to be determined in the production of freeze-drying durian is the possibility of reducing volatile durian flavour compounds due to the effect of drying (Chin et al, 2010). The difference in the aroma characteristics of several varieties of durian is a key factor in consumer acceptance (Belgis et al, 2017)
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