Durian (Durio zibethinus) Peel Flour as Novel Ingredient in Gluten-Free Biscuit: Physico-Chemical, Technological and Nutritional Perspective

Abstract

ABSTRACT This research aimed to study the properties of durian peel flour and the effect of substitution of wheat flour by durian peel flour on physical characteristics, nutritional value and consumer acceptance of biscuits for the development of gluten-free products. The concentration of durian peel flour was varied at 0%, 50%, 80% and 100% (w/w). It was found that the hardness, cohesiveness, crispness and L*, a*, b* of the product increased with the increasing addition of durian peel flour. There were only carbohydrate and fat contents significantly higher in wheat biscuits, while protein, ash, crude fiber and moisture were statistically greater as increasing durian peel flour concentration (p ≤ 0.05). At 100% of durian peel flour, biscuits had the lowest water activity of 0.24. A 100% durian peel flour replacement produced biscuits with highest scores of appearances, color, aroma, taste, flavor, texture and overall acceptability at a significant level (p ≤ 0.05).