Abstract
Durian (Durio zibethinus L.) is a famous fruit with high economic values in Vietnam and is gradually becoming popular worldwide. However, studies have shown that durian flesh can quickly deteriorate after 3-4 days of storage at room temperature. Besides developing suitable preservation methods, research on diversifying durian products is a sustainable solution that should be considered. The objective of this research is to develop a freezedrying process for durian-based products with good organoleptic quality as well as high nutritional value. Several factors were selected for the present study, including durian flesh thickness (1, 2 and 3 cm), freezing time (180 mins, 360 mins, 540 mins and 660 mins), and drying time (360 mins, 600 mins and 840 mins). The experiments were carried out in a one-factor arrangement. Results have shown that all surveyed factors have a statistically significant influence on moisture, hardness, color difference, and total polyphenol content (p<0.05). The best drying efficiency was obtained when durian flesh thickness was 1 cm, freezing time of 540 min and drying time of 600 min. Samples after drying have moisture 2.87%, hardness 20.76 N/cm2 , total polyphenol content 107.02 mg GAE/100 g dry material and no fat oxidation (as evidenced by peroxide index). This research result was considered basic data for the application of freeze-dried durian products on an industrial scale in the future.
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