Microwave vacuum-dried durian flour and its application in biscuits

Durian is one of most popular fruits due to its nutritional values and unique flavor. Durian products have been continuously developed to meet market needs. In this study, durian (Durio zibethinus Murr.) cv. ‘Monthong’ was subjected to microwave vacuum-drying at 1,200 W to produce durian flour for u...

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Autores principales:	S. Bai-Ngew, N. Therdthai, W. Zhou
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Durio zibethinus Murr. Dough Cookies Baking Starch Science (General) Q1-390 Social sciences (General) H1-99
Acceso en línea:	https://doaj.org/article/06782edafe284568b6dbfafe8b1d99aa
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spelling	oai:doaj.org-article:06782edafe284568b6dbfafe8b1d99aa2021-12-02T05:02:28ZMicrowave vacuum-dried durian flour and its application in biscuits2405-844010.1016/j.heliyon.2021.e08292https://doaj.org/article/06782edafe284568b6dbfafe8b1d99aa2021-11-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2405844021023951https://doaj.org/toc/2405-8440Durian is one of most popular fruits due to its nutritional values and unique flavor. Durian products have been continuously developed to meet market needs. In this study, durian (Durio zibethinus Murr.) cv. ‘Monthong’ was subjected to microwave vacuum-drying at 1,200 W to produce durian flour for use in biscuits that are normally made from wheat flour. The microwave treatment induced starch gelatinization to a significant extent. As a result, compared to the wheat flour, the durian flour had lower viscosity, pasting temperature, gelatinization temperatures, and enthalpy of gelatinization but higher water absorption capacity. Dough properties including development time, dough stability, time to breakdown and the phase angle tangent of the durian dough were less than those of the wheat dough. The elastic modulus (G′) and viscous modulus (G″) of the durian dough were higher than for the wheat dough. All the tested durian doughs had higher G′ values than G″, indicating a viscoelastic structure. Substitution of wheat flour with durian flour should not exceed 50% to obtain reasonable dough properties and baking quality of durian biscuits.S. Bai-NgewN. TherdthaiW. ZhouElsevierarticleDurio zibethinus Murr.DoughCookiesBakingStarchScience (General)Q1-390Social sciences (General)H1-99ENHeliyon, Vol 7, Iss 11, Pp e08292- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Durio zibethinus Murr. Dough Cookies Baking Starch Science (General) Q1-390 Social sciences (General) H1-99
spellingShingle	Durio zibethinus Murr. Dough Cookies Baking Starch Science (General) Q1-390 Social sciences (General) H1-99 S. Bai-Ngew N. Therdthai W. Zhou Microwave vacuum-dried durian flour and its application in biscuits
description	Durian is one of most popular fruits due to its nutritional values and unique flavor. Durian products have been continuously developed to meet market needs. In this study, durian (Durio zibethinus Murr.) cv. ‘Monthong’ was subjected to microwave vacuum-drying at 1,200 W to produce durian flour for use in biscuits that are normally made from wheat flour. The microwave treatment induced starch gelatinization to a significant extent. As a result, compared to the wheat flour, the durian flour had lower viscosity, pasting temperature, gelatinization temperatures, and enthalpy of gelatinization but higher water absorption capacity. Dough properties including development time, dough stability, time to breakdown and the phase angle tangent of the durian dough were less than those of the wheat dough. The elastic modulus (G′) and viscous modulus (G″) of the durian dough were higher than for the wheat dough. All the tested durian doughs had higher G′ values than G″, indicating a viscoelastic structure. Substitution of wheat flour with durian flour should not exceed 50% to obtain reasonable dough properties and baking quality of durian biscuits.
format	article
author	S. Bai-Ngew N. Therdthai W. Zhou
author_facet	S. Bai-Ngew N. Therdthai W. Zhou
author_sort	S. Bai-Ngew
title	Microwave vacuum-dried durian flour and its application in biscuits
title_short	Microwave vacuum-dried durian flour and its application in biscuits
title_full	Microwave vacuum-dried durian flour and its application in biscuits
title_fullStr	Microwave vacuum-dried durian flour and its application in biscuits
title_full_unstemmed	Microwave vacuum-dried durian flour and its application in biscuits
title_sort	microwave vacuum-dried durian flour and its application in biscuits
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/06782edafe284568b6dbfafe8b1d99aa
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Microwave vacuum-dried durian flour and its application in biscuits

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