Production of Gummy Confection using Seeds Gum from Durio zibethinus Seeds

Abstract

Durian is the most popular seasonal fruit in Malaysia. Only one-third of durian is edible, whereas the seeds are thrown away. This waste is potential of value-added such as seed gum. In this research, durian seed gum has been used to replace commonly used mammalian gelatine as gelling agent in making gummy confection. Several formulations consisting different compositions of gelling agent durian seed gum: fish gelatine (100:0; 75:25; 50:50; 25:75; 0:100) have been used. Experimental design was divided into two stages, preliminary and the main research. Preliminary research was conducted to produce gum extract from durian seed using different solvents. The main research was to determine the best formulation on making of gummy confection with the presence of gelatine, sucrose, glucose syrup, ascorbic acid, and pineapple juice as gel stabilizer and flavour enhancer. Selected formulation (durian seed gum: fish gelatine; 75:25) based on texture analysis and sensory test were being compared to commercial gummy confection in the market. Again, prepared gummy confection using composite durian seed gum and gelatine has better properties in terms of hardness, texture, gumminess, and overall sensory acceptance compared to individual durian seed gum and individual gelatine confection. Hence, prepared gummy candy showed good potential in the development of various types of gummy confections using waste materials, preserving nutritional values of durian origin, as well as rejecting the halal issues and bovine spongiform encephalopathy (BSE) disease regarding mammalian gelatine.