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 i...

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Autores principales:	Rosnah Shamsudin, Siti Hajar Ariffin, Wan Nor Zanariah Zainol @ Abdullah, Nazatul Shima Azmi, Arinah Adila Abdul Halim
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Canarium odontophyllum</i> blanching quality changes kinetic models Agriculture S
Acceso en línea:	https://doaj.org/article/a3c1adb88fab4711b970660823fcabf7
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spelling	oai:doaj.org-article:a3c1adb88fab4711b970660823fcabf72021-11-25T16:05:45ZModelling the Kinetics of Color and Texture Changes of Dabai (<i>C</i><i>anarium odontophyllum Miq.)</i> during Blanching10.3390/agronomy111121852073-4395https://doaj.org/article/a3c1adb88fab4711b970660823fcabf72021-10-01T00:00:00Zhttps://www.mdpi.com/2073-4395/11/11/2185https://doaj.org/toc/2073-4395Dabai (<i>Canarium odontophyllum Miq.</i>) 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 <i>a</i>, <i>b</i>, chroma (<i>C</i>), and total color difference (<i>TCD</i>) 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 <i>a</i>* parameter; while zero, first and fractional conversion well described parameters <i>b</i>*, <i>C</i> and <i>TCD</i>. 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.Rosnah ShamsudinSiti Hajar AriffinWan Nor Zanariah Zainol @ AbdullahNazatul Shima AzmiArinah Adila Abdul HalimMDPI AGarticle<i>Canarium odontophyllum</i>blanchingquality changeskinetic modelsAgricultureSENAgronomy, Vol 11, Iss 2185, p 2185 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Canarium odontophyllum</i> blanching quality changes kinetic models Agriculture S
spellingShingle	<i>Canarium odontophyllum</i> blanching quality changes kinetic models Agriculture S Rosnah Shamsudin Siti Hajar Ariffin Wan Nor Zanariah Zainol @ Abdullah Nazatul Shima Azmi Arinah Adila Abdul Halim Modelling the Kinetics of Color and Texture Changes of Dabai (<i>C</i><i>anarium odontophyllum Miq.)</i> during Blanching
description	Dabai (<i>Canarium odontophyllum Miq.</i>) 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 <i>a</i>, <i>b</i>, chroma (<i>C</i>), and total color difference (<i>TCD</i>) 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 <i>a</i>* parameter; while zero, first and fractional conversion well described parameters <i>b</i>*, <i>C</i> and <i>TCD</i>. 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.
format	article
author	Rosnah Shamsudin Siti Hajar Ariffin Wan Nor Zanariah Zainol @ Abdullah Nazatul Shima Azmi Arinah Adila Abdul Halim
author_facet	Rosnah Shamsudin Siti Hajar Ariffin Wan Nor Zanariah Zainol @ Abdullah Nazatul Shima Azmi Arinah Adila Abdul Halim
author_sort	Rosnah Shamsudin
title	Modelling the Kinetics of Color and Texture Changes of Dabai (<i>C</i><i>anarium odontophyllum Miq.)</i> during Blanching
title_short	Modelling the Kinetics of Color and Texture Changes of Dabai (<i>C</i><i>anarium odontophyllum Miq.)</i> during Blanching
title_full	Modelling the Kinetics of Color and Texture Changes of Dabai (<i>C</i><i>anarium odontophyllum Miq.)</i> during Blanching
title_fullStr	Modelling the Kinetics of Color and Texture Changes of Dabai (<i>C</i><i>anarium odontophyllum Miq.)</i> during Blanching
title_full_unstemmed	Modelling the Kinetics of Color and Texture Changes of Dabai (<i>C</i><i>anarium odontophyllum Miq.)</i> during Blanching
title_sort	modelling the kinetics of color and texture changes of dabai (<i>c</i><i>anarium odontophyllum miq.)</i> during blanching
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/a3c1adb88fab4711b970660823fcabf7
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Modelling the Kinetics of Color and Texture Changes of Dabai (<i>C</i><i>anarium odontophyllum Miq.)</i> during Blanching

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