THE EFFECTS OF SOAKING TIME ON THE QUALITY AND PROPERTIES OF DURIAN (Durio zibethinus) SEED GUM: A MINI REVIEW; [Kesan Masa Rendaman Terhadap Kualiti Dan Sifat Gam Biji Durian (Durio zibethinus): Ulasan Mini]

• Published in: Malaysian Journal of Analytical Sciences
• Main Author: Ramli N.I.; Tien B.Y.; Hui B.Y.; Han W.K.
• Format: Short survey
• Language: English
• Published: Malaysian Society of Analytical Sciences 2022
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85140826659&partnerID=40&md5=0c11a0f8c7ca2a4a1351e23a101a43ca

Durian (Durio zibethinus) is one of the most notorious fruits in the world, especially in Southeast Asian countries. It is well-known as the "King of Fruits" due to its rich flavour and large size. The unique taste of durian has created its own global demand, which continues to increase despite its unpleasant odour. However, only one-third of the entire durian is consumable, while the seeds and husks are ordinarily disposed of as waste. The seed waste can be potentially converted into value-added products such as seed gum. The high content of carbohydrates and starch in the seeds makes them suitable for use as biopolymers. A natural hydrocolloid can be obtained from durian seeds through a chemical extraction process. This review provides an overview of the effects of different extraction parameters on the physicochemical and functional properties of durian seed gum and discusses the potential application of durian seeds as a food gum. The physical and chemical properties of durian seed gum highly depend on the further extraction parameters and processing of the gum. The findings showed that the soaking process has a greater impact on the quality of the gum produced compared to the concentration of acid used in terms of solubility and water-holding capacity. The physicochemical properties of durian seed gum are comparable to those of commercial food gum, but its anti-nutrient content and sensory evaluation in food products must be further investigated to ensure its safety before consumption. © 2022, Malaysian Society of Analytical Sciences. All rights reserved.