Effect of Pulp Water Temperature & Maltodextrin Percentage on Final Weight & Properties of Spray Dried Durian (Durio zibethinus) Powder

Abstract

Durian (Durio zibethinus murray) is commonly known as “king of fruit" in fruit world which is growing South East Asian tropical region. It is highly seasonal, expensive, highly perishable, nutrient rich and alternative bearing thorny fruit with specific odor. Usually the durian is a restricted fruit even in the luggage area of flights, some restaurants, public places, taxies, public transport and hotels. Generally durian consumes as a fresh fruit without any preservation and value addition in the growing countries except Thailand and Malaysia. Durian has great export potential but has practical limitations due to its odor and bulky thorny husk. Therefore it needs some new preservation methods and value added products as a solution for early mentioned difficulties. Hence spray drying is a one of the best method which is produces wide ranges of light weight dry powders and agglomerates by flesh dehydration. This study for explains the method and the finds some optimum parameters to dry durian pulp using commercial scale spray dryer. The raw durian flesh was blended with different water temperature treatments and filtered before the spray dying. Maltodextrn was used as the microencapsulating agent. In this process three pulp making water temperature (0 0C, 27 0C and 40 0C) of durian and three levels of maltodextrin (10%, 20 % and 30 %) were used to identify the best treatment combination which was resulted highest final powder yield. After Durian powder produced, the ten physicochemical properties such as Total Soluble solids , PH , Moisture percentage, Acidity percentage, Ascorbic acid level, Solubility , Rehydration time, Hygroscopcity, Organic matter percentage and Ash percentage were evaluated to find the effect of treatment combination. Six value added products such as Yoghurt, Yoghurt drink, Cake, Ice cream, hot drink with tea and Cool drink with milk were produced by using spray dried Durian powder. The final analysis was the sensory evaluation of the value added products for check the marketability and acceptability. In this evaluation, 15 members were randomly selected and given the value added products for evaluate flavour, colour, texture, smell and overall acceptability. It was found that durian pulp can be transformed to powder using the spray dryer. The suitable pulp extracting water temperature and maltodextrin level were 0 0C and 20% respectively to obtain higher powder yield, higher ascorbic acid preservation and low moisture level of the powder. The all six value added products got more than 73% overall acceptability ranks and which is important in commercialization of the product.