Modelling the kinetics of color and texture changes of Dabai (Canarium odontophyllum Miq.) during blanching
Dabai (Canarium odontophyllum Miq.) is a fruit that is often eaten by first blanching in hot water to make the flesh creamier and softer, before it is served as a snack or side dish. In this study, Dabai fruit was blanched at different temperatures between 60 and 100 °C, with an increment of 10 °C,...
| Main Authors: | , , , , |
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| Format: | Article |
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MDPI
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/94228/ |
| _version_ | 1848861941259304960 |
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| author | Shamsudin, Rosnah Ariffin, Siti Hajar Zainol @ Abdullah, Wan Nor Zanariah Azmi, Nazatul Shima Abdul Halim, Arinah Adila |
| author_facet | Shamsudin, Rosnah Ariffin, Siti Hajar Zainol @ Abdullah, Wan Nor Zanariah Azmi, Nazatul Shima Abdul Halim, Arinah Adila |
| author_sort | Shamsudin, Rosnah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Dabai (Canarium odontophyllum Miq.) is a fruit that is often eaten by first blanching in hot water to make the flesh creamier and softer, before it is served as a snack or side dish. In this study, Dabai fruit was blanched at different temperatures between 60 and 100 °C, with an increment of 10 °C, for up to 10 min, and the kinetics of quality changes (color and texture) were studied. Kinetic models that were assessed for changes of color and texture were zero-order, first-order, and fractional conversion model. The results showed that L parameter had no change throughout the blanching process, while parameters a*, b*, chroma (C), and total color difference (TCD) resulted as significantly increased as the temperature and duration of blanching increased. However, the change of firmness was not significant due to minor changes of firmness as the temperature and time increased. In terms of kinetic models, zero and fractional-conversion order well described the changes of a* parameter; while zero, first and fractional conversion well described parameters b*, C and TCD. Change of firmness did not fit with zero or first-order. All of the kinetic models obeyed the Arrhenius equation. Thus, the fitted kinetic models can be used to design the blanching process of Dabai fruit. |
| first_indexed | 2025-11-15T13:09:07Z |
| format | Article |
| id | upm-94228 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:09:07Z |
| publishDate | 2021 |
| publisher | MDPI |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-942282023-05-09T01:40:52Z http://psasir.upm.edu.my/id/eprint/94228/ Modelling the kinetics of color and texture changes of Dabai (Canarium odontophyllum Miq.) during blanching Shamsudin, Rosnah Ariffin, Siti Hajar Zainol @ Abdullah, Wan Nor Zanariah Azmi, Nazatul Shima Abdul Halim, Arinah Adila Dabai (Canarium odontophyllum Miq.) is a fruit that is often eaten by first blanching in hot water to make the flesh creamier and softer, before it is served as a snack or side dish. In this study, Dabai fruit was blanched at different temperatures between 60 and 100 °C, with an increment of 10 °C, for up to 10 min, and the kinetics of quality changes (color and texture) were studied. Kinetic models that were assessed for changes of color and texture were zero-order, first-order, and fractional conversion model. The results showed that L parameter had no change throughout the blanching process, while parameters a*, b*, chroma (C), and total color difference (TCD) resulted as significantly increased as the temperature and duration of blanching increased. However, the change of firmness was not significant due to minor changes of firmness as the temperature and time increased. In terms of kinetic models, zero and fractional-conversion order well described the changes of a* parameter; while zero, first and fractional conversion well described parameters b*, C and TCD. Change of firmness did not fit with zero or first-order. All of the kinetic models obeyed the Arrhenius equation. Thus, the fitted kinetic models can be used to design the blanching process of Dabai fruit. MDPI 2021-10-29 Article PeerReviewed Shamsudin, Rosnah and Ariffin, Siti Hajar and Zainol @ Abdullah, Wan Nor Zanariah and Azmi, Nazatul Shima and Abdul Halim, Arinah Adila (2021) Modelling the kinetics of color and texture changes of Dabai (Canarium odontophyllum Miq.) during blanching. Agronomy, 11 (11). art. no. 2185. pp. 1-13. ISSN 2073-4395 https://www.mdpi.com/2073-4395/11/11/2185 10.3390/agronomy11112185 |
| spellingShingle | Shamsudin, Rosnah Ariffin, Siti Hajar Zainol @ Abdullah, Wan Nor Zanariah Azmi, Nazatul Shima Abdul Halim, Arinah Adila Modelling the kinetics of color and texture changes of Dabai (Canarium odontophyllum Miq.) during blanching |
| title | Modelling the kinetics of color and texture changes of Dabai (Canarium odontophyllum Miq.) during blanching |
| title_full | Modelling the kinetics of color and texture changes of Dabai (Canarium odontophyllum Miq.) during blanching |
| title_fullStr | Modelling the kinetics of color and texture changes of Dabai (Canarium odontophyllum Miq.) during blanching |
| title_full_unstemmed | Modelling the kinetics of color and texture changes of Dabai (Canarium odontophyllum Miq.) during blanching |
| title_short | Modelling the kinetics of color and texture changes of Dabai (Canarium odontophyllum Miq.) during blanching |
| title_sort | modelling the kinetics of color and texture changes of dabai (canarium odontophyllum miq.) during blanching |
| url | http://psasir.upm.edu.my/id/eprint/94228/ http://psasir.upm.edu.my/id/eprint/94228/ http://psasir.upm.edu.my/id/eprint/94228/ |