Quality evaluation of color and texture of the Dabai fruit
(Canarium odontophyllum Miq.) at different temperatures and
times of blanching

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Quality evaluation of color and texture of the Dabai fruit (Canarium odontophyllum Miq.) at different temperatures and times of blanching

The Dabai fruit (Canarium odontophyllum Miq.) is seasonal in Sarawak. The flesh is often blanched in hot or lukewarm water to make it creamier and softer before being served as a snack or side dish. The fruit was blanched at temperatures ranging from 60°C to 100°C, with 10°C increments, for up to 1...

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Bibliographic Details
Main Authors:	Shamsudin, Rosnah, Ariffin, Siti Hajar, Zainol, Wan Nor Zanariah, Azmi, Nazatul Shima, Abdul Halim, Arinah Adila
Format:	Article
Language:	English
Published:	UPM Press 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/102966/ http://psasir.upm.edu.my/id/eprint/102966/1/102966.pdf

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