Durian (Durio zibethinus Murr.), the "King of Fruits," has seeds that offer nutritional benefits, including high fiber for gut health and high protein for muscle growth. However, natural browning enzymes can limit its use in baking. This study investigates the comparative effects of blanching and steaming durations (5, 10, 15, 20, and 25 minutes) on the color and techno-functional properties of durian seed flour (DSF), providing an optimization-based approach rarely reported for this material.. Durian seeds were sourced from various stalls in Malaysia, washed, soaked in 0.6% sodium metabisulfite, and then blanched or steamed for for varying durations as part of a controlled pretreatment process. After drying at 60°C for 24 hours, the seeds were milled and sieved (100 μm). The flour was analyzed for color and techno-functional properties, including bulk density, swelling and solubility, water and oil absorption, dough hardness, and emulsion stability. Results indicated that blanching for 10 minutes produced DSF with optimal properties, closely resembling commercial wheat flour: lightness (L*) (81.69), bulk density (0.44 g/mL), water absorption (61.0%), oil absorption (56.0%), swelling (0.10 g/g), solubility (30.3%), dough hardness (17.48 g), emulsion activity (23.0%), and emulsion stability (7.00%). The findings highlight that the 10-minute blanching condition effectively optimizes DSF characteristics through minimal enzyme-induced browning and balanced hydration behavior, supporting its potential in gluten-free and functional food development while contributing to food waste valorization.
Daniel et al. (Wed,) studied this question.