Product Development of Durian Seed Chips

Ong, Hong Yang (2024) Product Development of Durian Seed Chips. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Durian seed is a good source of carbohydrates and natural antioxidants. The purpose of this project is to develop durian seed crisps with satisfactory sensory quality. In this study 20% of the durian seed paste (DSP) was incorporated into crisps formulation. The durian seeds were boiled, mashed with potatoes and other minor ingredients to obtain a paste. The paste was moulded to desired shape and deep-fried at a temperature of 175°C to obtain the durian seed crisps. A control without DSP was also prepared. Proximate analysis, antioxidant assay, and sensory evaluation were performed on both the control and sample. The resulting durian seed crisps contained 4.06% moisture, 4.17% protein, 14.22% fat, 1.24% ash, 1.10% crude fibre and 75.00% carbohydrate. The developed durian seed crisps contained relatively high total phenolic content of 131.18 mg GAE/100 g. The sensory quality of the control and sample were evaluated by 40 panellists using a 7-point hedonic scale. The durian seed crisps achieved an acceptance index of 93%, higher than the control (88%). Except for appearance, the mean scores for all sensory attributes of durian seed crisps (appearance=5.98, aroma=6.10, taste=6.18, crispiness=6.53, texture=6.33, overall acceptability=6.50) were significantly higher that than of the control (appearance=6.08, aroma=5.83, taste=5.83, crispiness=6.05, texture=5.90, overall acceptability=6.15). The sensory results indicate a satisfactory palatability as well as approval from the panellists. This research highlights the potential of using durian seeds as a functional ingredient for nutrient enhancement in snack foods. The study has some implications in functional food production and reduction of food waste.