Abstract
Dabai (Canarium odontophyllum Miq.) is a fruit that is often eaten by first blanching in hot water to make the flesh creamier and softer, before it is served as a snack or side dish. In this study, Dabai fruit was blanched at different temperatures between 60 and 100 °C, with an increment of 10 °C, for up to 10 min, and the kinetics of quality changes (color and texture) were studied. Kinetic models that were assessed for changes of color and texture were zero-order, first-order, and fractional conversion model. The results showed that L parameter had no change throughout the blanching process, while parameters a*, b*, chroma (C), and total color difference (TCD) resulted as significantly increased as the temperature and duration of blanching increased. However, the change of firmness was not significant due to minor changes of firmness as the temperature and time increased. In terms of kinetic models, zero and fractional-conversion order well described the changes of a* parameter; while zero, first and fractional conversion well described parameters b*, C and TCD. Change of firmness did not fit with zero or first-order. All of the kinetic models obeyed the Arrhenius equation. Thus, the fitted kinetic models can be used to design the blanching process of Dabai fruit.
Highlights
Accepted: 27 October 2021Dabai, or its scientific name Canarium odontophyllum Miq., is an underutilized indigenous seasonal fruit that was discovered on Borneo Island, Malaysia, in the Sibu and Kapit regions of Sarawak [1,2,3]
It was seen that the physical appearance of Dabai fruit, in terms of color, changed after blanching treatment
Reported that the Ea values for the color change for beetroot, green pea, eggplant and green pepper were 28.19, 32.48, 35.41, and 22.89 kJ/mol. This current study showed that the color changes of Dabai fruit from its initial color were less sensitive than the vegetables in [25]
Summary
Its scientific name Canarium odontophyllum Miq., is an underutilized indigenous seasonal fruit that was discovered on Borneo Island, Malaysia, in the Sibu and Kapit regions of Sarawak [1,2,3]. Due to its resemblance to the olive fruit in terms of its physical appearance, texture, and flavor, Dabai was called the ‘Sarawak Olive’ it is not botanically related to the olive family [3]. Dabai fruit is harvested when the immature white fruit becomes purplish-black. Dabai fruit has an oblong shape, with a thin and edible skin, and either white or yellow flesh. It has a unique flavor [5]. The skin of the Dabai fruit is blue-black in color. The pigment color of the skin is mainly attributed to anthocyanin (cyanine-3-glucoside) [6,7]
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