Open AccessDetermination of shelf-life using accelerated shelf-life testing (ASLT) method and characterization of the flavour components of freeze-dried durian (Durio zibethinus) products
Author(s) -
Sandi Darniadi,
Dody Dwi Handoko,
S. Sunarmani,
Sri Widowati
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(s2).006
Subject(s) - shelf life , flavour , food science , chemistry , water content , pulp (tooth) , organoleptic , moisture , horticulture , biology , medicine , geotechnical engineering , organic chemistry , pathology , engineering
Durian is a unique tropical fruit that has a strong smell and distinctive taste. It is aseasonal fruit and has a few days shelf-life. Freeze drying is known for preserving foodswhile maintaining its original shape and provide excellent rehydrated products. This studyaimed to determine the shelf-life of freeze-dried (FD) durian products using theaccelerated shelf-life testing (ASLT) method and to assess the flavour changes in freshand freeze-dried durian products. The parameters used to determine shelf-life weremoisture content and L* a* b* colour values of FD durian products for 28 days of storageat 30, 40, and 50oC. Flavour analysis using Solid Phase Microextraction (SPME) and GasChromatography-Mass Spectrometry (GCMS) was carried out on fresh durian pulp, FDdurian for 30 hrs, and FD durian for 36 hrs. The estimation of shelf-life of FD durianproducts at storage temperatures of 25 and 30oC, respectively, were based on thefollowing parameters: (1) moisture content: 41 and 37 days, (2) L*(brightness): 467 and311 days, (3) a* (redness): 144 and 171 days, and (4) b*(yellowness): 43 and 46 days. Atotal of twenty-four volatile compounds contributed to the flavour of fresh durian fruit andfive of them had concentrations of more than 10 ppm. The losses percentage of these fivevolatile compounds were in a range of 78-95% (FD durian for 30 hrs) and a range of 0-100% (FD durian for 36 hrs). Freeze-drying technique on durian was able to extend shelflife and preserve flavour compounds.