Biotransformation of rambutan (Nephelium lappaceum L.) seed into a cocoa powder-like product

QR Code

Biotransformation of rambutan (Nephelium lappaceum L.) seed into a cocoa powder-like product

Rambutan (Nephelium lappaceum L.) is an exotic fruit originally found in Southeast Asia. There is a glut of rambutan every year which leads to wastage. A novel way to reduce wastage is to convert rambutan seeds into a cocoa powder-like product. Thus, the objectives of this study were to select...

Full description

Bibliographic Details
Main Author:	Chai, Kong Fei
Format:	Thesis
Language:	English
Published:	2017
Subjects:	Rambutan Fermented foods
Online Access:	http://psasir.upm.edu.my/id/eprint/68878/ http://psasir.upm.edu.my/id/eprint/68878/7/FSTM%202018%209%20IR%20edit.pdf

Similar Items

Modification of rambutan (Nephelium lappaceum L.) seed fat by chemical interesterification to produce vanaspati-like fat
by: Ghobakhlou, Fatemeh
Published: (2019)

Cryopreservation of Excised Embryos of Rambutan (Nephelium Lappaceum L.) Using Vitrification Technique
by: Camillus Ginibun, Florence
Published: (2001)

Towards the Development of a Protocol for Cryopreservation of Embryos of Rambutan (Nephelium Lappaceum L.)
by: Hiew, Yee Hooi
Published: (1991)

Effects of single and sequential oven-microwave drying on drying characteristics and optimization of rambutan seed fat yield
by: Ahmad, So'bah
Published: (2018)

Effects of fermentation and de-bittering methods on production of almond-like rambutan seed (Nephelium lappaceum L.) snack
by: Mehdizadeh, Shabnam
Published: (2014)

Physico-chemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit
by: Chai, Kong Fei, et al.
Published: (2019)

Physiochemical Analysis of Cocoa Powder-Like from Roasted Seeds of Fermented Nephelium lappaceum L. (Rambutan) and Nephelium mutabile Bl. (Pulasan) Fruits
by: Hazrulrizawati, Hamid, et al.
Published: (2021)

Germination and storage of rambutan (Nephelium lappaceum L.) seeds
by: Chin, Hoong Fong
Published: (1975)

Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit
by: Chai, Kong Fei, et al.
Published: (2019)

Characteristics of fat, saponin and tannin contents of 11 varieties of rambutan (Nephelium lappaceum L.) seed
by: Mohd Ghazali, Hasanah, et al.
Published: (2018)

Rambutan (Nephelium lappaceum) fats
by: Mirghani, Mohamed Elwathig Saeed
Published: (2019)

The application of microwave drying process for rambutan (Nephelium lappaceum L.) seed
by: Ahmad, Sobah, et al.
Published: (2018)

Effect of Cryopreservation on Micro Structure of Rambutan Embryonic Axis
by: Chua, Chin Kok
Published: (2004)

Characterization of rambutan (Nephelium lappaceum L.) seed fat and antinutrient content of the seed during the fruit fermentation: eﬀect of turning intervals
by: Chai, Kong Fei, et al.
Published: (2019)

Characterization Of Rambutan (Nephelium lappaceum L.) Seed Fat And Its Mixture With Cocoa Butter For Potential Application In Dark Chocolate
by: Hassan, Luma Khairy
Published: (2018)

Physicochemical properties of two varieties of rambutan (Nephelium lappaceum L.) fruit
by: Chai, K. F., et al.
Published: (2017)

Physicochemical properties of rambutan (Nephelium lappaceum L.) seed during natural fermentation of the whole peeled fruit
by: Chai, K. F., et al.
Published: (2020)

Effects of fermentation time and turning intervals on the physicochemical properties of rambutan (Nephelium lappaceum L.) fruit sweatings
by: Kong, Fei Chai, et al.
Published: (2018)

Effects of fermentation time and turning intervals on the physicochemical properties of Rambutan (Nephelium lappaceum L.) fruit sweatings
by: Chai, Kong Fei, et al.
Published: (2018)

Effects of drying methods on the characteristics of rambutan (Nephelium lappaceum L.) seed fat: an optimisation approach
by: Jahurul, Md. Haque Akanda, et al.
Published: (2019)

Optimization of fat yield from rambutan (Nephelium lappaceum L.) seed under convective drying
by: Ahmad, So'bah, et al.
Published: (2016)

Preliminary study of rambutan (Nephelium lappaceum) seed as potential biocoagulant for turbidity removal
by: Zainal Abidin, Zurina, et al.
Published: (2014)

The micromorphology of rambutan (Nephelium lappaceum) and durian (Durio zibethinus)
by: Sinniah, Uma Rani, et al.

Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products
by: Chai, Kong Fei, et al.
Published: (2018)

Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products
by: Chai, Kong Fei, et al.
Published: (2018)

Functional and nutritional properties of rambutan (Nephelium lappaceum L.) seed and its industrial application: a review
by: Jahurul, M. H.A., et al.
Published: (2020)

Variability in the fermentation index, polyphenols and amino acids of seeds of rambutan (Nephelium lappaceum L.) during fermentation
by: Shabnam, Mehdizadeh, et al.
Published: (2015)

Functional and nutritional properties of rambutan (Nephelium lappaceum L.) seed and its industrial application: a review
by: Jahurul, M. H. A., et al.
Published: (2020)

Phenolic profile and antioxidant activities of Rambutan (Nephelium lappaceum) and Pulasan (Nephelium mutabile) peels
by: Izzah Hayati, Yahya, et al.
Published: (2023)

Effect of Chemical Treatments on the Shelf Life of Rambutans (Nephelium lappaceum) - II
by: Mohamed, Suhaila, et al.
Published: (1988)

Effect of raw material variation, process variables and device stability on drying process of rambutan (Nephelium lappaceum L.) seed
by: Ahmad, So'bah, et al.
Published: (2016)

Influence of Carboxypeptidases on Cocoa Specific Aroma Precursors and Methylpyrazines in Under-Fermented Cocoa Beans
by: Ikrawan, Yusep
Published: (2003)

The effectiveness of rambutan (Nephelium lappaceum L.) extract in stabilization of sunflower oil under accelerated conditions
by: Sia, Winne Chiaw Mei, et al.
Published: (2014)

Effect of Packaging and Modified Atmosphere on the Shelf Life of Rambutan (Nephelium lappaceum) I
by: Mohamed, Suhaila, et al.
Published: (1988)

Effects Of Fermentation And Roasting Treatment On Fat Of Rambutan (Nephelium Lappaceum) Seed And Its Potential Utilization As Confectionery Fat
by: Febrianto, Noor Ariefandie
Published: (2013)

Influences of Cocoa Polyphenols and Enzyme Reactivation on the Flavor Development of Unfermented and Under-Fermented Cocoa Beans
by: Misnawi, .
Published: (2003)

Optimization of bacteriocin-like inhibitory substance production by Pediococcus acidilactici Kp10 for use as food preservative
by: Abbasiliasi, Sahar
Published: (2014)

Microbial and physicochemical changes during fermentation of Thai chicken sausage
by: Vanichpun, Apinya
Published: (2003)

Parametric and adsorption kinetic studies of methylene blue removal from aqueous solution using Bornean rambutan (Nephelium lappaceum L.) skin
by: Krishnaiah, Duduku, et al.
Published: (2014)

Nephelium Lappaceum Seed As Natural Coagulant Flocculant For Landfill Leachate Treatment
by: Rahmat, Nur Syahirah
Published: (2017)