Functional and thermal properties of flour obtained from submerged fermentation of durian (Durio zibethinus Murr.) Seed chips using Lactobacillus plantarum
DOI:
https://doi.org/10.5219/965Keywords:
Lactobacillus plantarum, durian seed flour, functional property, thermal property, fermentationAbstract
Durian (Durio zibethinus Murr.) is one of the most popular seasonal fruits in South East Asia, mainly Thailand, Indonesia, Malaysia and the Philippines. After consuming of the fruit pulp, the abundant durian seeds are usually disposed. However, they can be eaten after being boiled, roasted, baked, fried or cooked. Unfortunately, there is no sufficient information on the innovative utilizations of the durian seeds as raw materials in the preparation of modern foods. This study aims to characterize the functional and thermal properties of native and fermented durian seed flour obtained from submerged fermentation of durian seed chips using Lactobacillus plantarum, so that this information can be used as the basis in the development of functional foods. The effect of solid consistency (5 - 25% w/v), inoculum size (2.5 - 15% w/v) and time (0 - 40 h) on the swelling power, water solubility, water absorption capacity, oil absorption capacity, carbonyl and carboxyl content, degree of substitution and gelatinization temperature of the flour were investigated. Fermentation was found to alter all of the functional and thermal properties of durian seed flour. Although fermentation increased the gelatinization temperature and oil absorption capacity of durian seed flour, their value were still lower than that of wheat flour. Based on the carboxyl group content and degree of substitution, the fermented durian seed flour obtained from fermentation of durian seed chips at 15% w/v solid consistency and 5% v/v inoculums size for 24 h is safe for consumption. Fermented durian seed flour exhibits similar functional properties to that of wheat flour and offers its superiority and high potential applications in the food industry over wheat flour due to its high fiber content (8.50 ±0.26%), but low fat content (0.63 ±0.03%). However, rigorous research should be conducted to ensure the acceptability and practical implementation of fermented durian seed flour as raw material for the manufacture of bread, cookies, cake and noodle.
Downloads
Metrics
References
Abbey, B. W., Ibeh, G. O. 1988. Functional properties of raw and heat processed cowpea flour. Journal of Food Science, vol. 53, no. 6, p. 1774-1777. https://doi.org/10.1111/j.1365-2621.1998.tb07840.x DOI: https://doi.org/10.1111/j.1365-2621.1988.tb07840.x
Afoakwa, E. O., Budu, A., Asiedu, S., Chiwona-Karltun, C., Nyirenda, D. B. 2012. Viscoelastic properties and physicfunctional characterization of six high yielding cassava mosaic disease-resistant cassava (Manihot esculenta Crantz) genotypes. Journal of Nutrition and Food Science, vol. 2, no. 2, p. 129. https://doi.org/10.4172/2155-9600.1000129 DOI: https://doi.org/10.4172/2155-9600.1000129
Alonso-Gomez, L., Nino-Lopez, A. N., Romero-Garzon, A. M., Pineda-Gomez, P. 2016. Physicochemical transformation of cassava starch during fermentation for production of sour starch in Colombia. Starch/Stärke, vol. 68, no. 11-12, p. 1-9. https://doi.org/10.1002/star.201600059 DOI: https://doi.org/10.1002/star.201600059
Amid, B. T., Mirhosseini, H. 2011. Optimization of aqueous extraction of gum from Durian (Durio zibethinus) seed: a potential, low cost source of hydrocolloid. Food Chemistry, vol. 132, no. 3, p. 1258-1268. https://doi.org/10.1016/j.foodchem.2011.11.099 DOI: https://doi.org/10.1016/j.foodchem.2011.11.099
Amin, A. M., Ahmad, A. S., Yin, Y. Y., Yahaya, N., Ibrahim, N. 2007. Extraction, purification and characterization of durian seed gum. Food Hydrocolloids, vol. 21, no. 2, p. 273-279. https://doi.org/10.1016/j.foodhyd.2006.04.004 DOI: https://doi.org/10.1016/j.foodhyd.2006.04.004
Amin, A. M., Arshad, R. 2009. Proximate composition and pasting properties of durian (Durio zibethinus) seed flour. International Journal of Postharvest Technology and Innovation, vol. 1, no. 4, p. 367-375. https://doi.org/10.1504/IJPTI.2009.030685 DOI: https://doi.org/10.1504/IJPTI.2009.030685
Latimer Jr., G. W. 2016. Official methods of analysis of AOAC international. 20th ed. Gaithersburg: AOAC International, p. 3172. ISBN: 0935584870.
Azima, A., Anggraini, T., Syukri, D., Septia, R. A. 2017. Effects of sodium bisulfite soaking on the quality of durian seed flour and its application to dakak-dakak production (West Sumatra's Traditional Snack). Pakistan Journal of Nutrition, vol. 16, no. 3, 175-178. https://doi.org/10.3923/pjn.2017.175.178 DOI: https://doi.org/10.3923/pjn.2017.175.178
Aziz, N. A. A., Zabidi, M. A. 2011. Partial substitution of wheat flour with chempedak (Artocarpus integer) seed flour in bread. In Preedy, V. R. et al. Flour and breads and their fortification in health and disease prevention. London, UK : Academic Press, p. 365-374. ISBN: 9780123808868 https://doi.org/10.1016/B978-0-12-380886-8.10033-9 DOI: https://doi.org/10.1016/B978-0-12-380886-8.10033-9
Berg, R. Y. 1979. Legume seed and myrmecochorous dispersal in Kennedia and Hardenburgia (Fabaceae), with a remark on the durian theory. Norwegian Journal of Botany, vol. 26, no. 4, p. 229-254.
Bizteka. 2018. Perkembangan impor tepung terigu. Jakarta, Indonesia : PT. Citra Cendekia Indonesia.
Brown, M. J. 1997. Durio - A bibliographic review. New Delhi, India : International Plant Genetic Resources Institute, 188 p. ISBN-13: 978-9290433187.
Chattopadhyay, S., Singhal, R. S., Kulkarni, P. R. 1997. Optimization of conditions of synthesis of oxidized starch from corn and amaranth for use in film-forming applications. Carbohydrate Polymers, vol. 34, no. 4, p. 203-212. https://doi.org/10.1016/S0144-8617(97)87306-7 DOI: https://doi.org/10.1016/S0144-8617(97)87306-7
Chookietwattana, K. 2014. Lactic acid production from simultaneous saccharification and fermentation of cassava starch by Lactobacillus plantarum MSUL 903. APCBEE Procedia, vol. 8, p. 156-160. https://doi.org/10.1016/j.apcbee.2014.03.019 DOI: https://doi.org/10.1016/j.apcbee.2014.03.019
Chung, S. Y., Han, S. H., Lee, S. W., Rhee, C. 2010. Physicochemical and bread-making properties of air flow pulverized wheat and corn flours. Food Science and Biotechnology, vol. 19, no. 6, p. 1529-1535. https://doi.org/10.1007/s10068-010-0217-5 DOI: https://doi.org/10.1007/s10068-010-0217-5
Clark, D. S., Blanch, H. W. 1997. Biochemical engineering. 2nd ed. New York, USA : CRC Press, 716 p. ISBN 13: 9780824700997. DOI: https://doi.org/10.1201/9780429258732
Commission of the European Communities. 1976. Reports of the scientific committee for food on some chemically modified starches. 2nd ed. Brussels: ECSC, 23 p.
de Graaf, R. A., Broekroelofs, A., Janssen, L. B. M. 1998. The acetylation of starch by reactive extrusion. Starch, vol. 50, no. 5, p.198-205. https://doi.org/10.1002/(SICI)1521-379X(199805)50:5<198::AID-STAR198>3.0.CO;2-O DOI: https://doi.org/10.1002/(SICI)1521-379X(199805)50:5<198::AID-STAR198>3.0.CO;2-O
Gupta, S., Abu-Ghannam, N., Scannell, A. G. M., 2011. Growth and kinetics of Lactobacillus plantarum in the fermentation of edible Irish brown seaweeds. Food and Bioproducts Processing, vol. 89, no. 4, p. 346-355. https://doi.org/10.1016/j.fbp.2010.10.001 DOI: https://doi.org/10.1016/j.fbp.2010.10.001
Ihekoronye, A. I., Ngoddy, P. O. 1985. Integrated food science and technology for the tropics. New York: Macmilian Publishers, 386 p. ISBN 13: 9780333388839.
Larrosa, V., Lorenzo, G., Zaritzky, N., Califano, A. 2013. Optimization of rheological properties of gluten-free pasta dough using mixture design. Journal of Cereal Science, vol. 57, no. 3, p. 520-526. https://doi.org/10.1016/j.jcs.2013.03.003 DOI: https://doi.org/10.1016/j.jcs.2013.03.003
Mestres, C., Zakhia, N., Dufour, D. 1997. Functional and physic-chemical properties of sour cassava starch. In Frazier, P. J. et al. Starch: Structure and Functionality. London, UK : Royal Society of Chemistry, p. 163-171. ISBN-13: 978-0854047420.
Meethal, S. M., Kaur, N., Singh, J., Gat, Y. 2017. Effect of addition of jackfruit seed flour on nutrimental, phytochemical and sensory properties of snack bar. Current Research Nutrition and Food Science, 2017; vol. 5, no. 2, p. 154-158. http://doi.org/10.12944/CRNFSJ.5.2.12 DOI: https://doi.org/10.12944/CRNFSJ.5.2.12
Passos, F. V., Fleming, H. P., Ollis, D. F., Felder, R. M., McFeeters, R. F. 1994. Kinetic and modeling of latic acid production by Lactobacillus plantarum. Applied and Environmental Microbiology, vol. 60, no. 7, p. 2627-2636. PMid:16349339 DOI: https://doi.org/10.1128/aem.60.7.2627-2636.1994
Putri, W. D. R., Haryadi, Marseno, D. W., Cahyanto, M. N. 2011. Effect of biodegradation by lactic acid bacteria on physical properties of cassava starch. International Food Research Journal, vol. 18, no. 3, p. 1149-1154.
Ray, R. C., Sharma, P., Panda, S. H. 2009. Lactic acid production from cassava fibrous residue using Lactobacillus plantarum MTCC 1407. Journal of Environmental Biology, vol. 30, no. 5, p. 847-852. PMid:20143717
Retnowati, D. S., Kumoro, A. C., Ratnawati, R. 2018. Physical, thermal and functional properties of flour derived from ubi gembili (Dioscorea esculenta L.) tubers grown in Indonesia. Potravinarstvo Slovak Journal of Food Sciences, vol. 12, no. 1, p. 539-545. https://doi.org/10.5219/937 DOI: https://doi.org/10.5219/937
Rizzello, C. G., Nionelli, L., Coda, R., De Angelis, M., Gobbetti, M. 2010. Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ. Food Chemistry, vol. 119, no. 3, p. 1079-1089. https://doi.org/10.1016/j.foodchem.2009.08.016 DOI: https://doi.org/10.1016/j.foodchem.2009.08.016
Romanová, K., Urminská, D. 2017. Potential of Lactobacillus plantarum ccm 3627 and Lactobacillus brevis ccm 1815 for fermentation of cereal substrates. Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 544-549. https://doi.org/10.5219/696 DOI: https://doi.org/10.5219/696
Statistics Indonesia. 2014. Fruits Production by Province (ton). Jakarta, Indonesia : Statistics Indonesia.
Smith, R. J. 1967. Production and used of hypochlorite oxidized starches. In Whistler, R. L. et al. Starch Chemistry and Technology. New York: Academic Press, p. 620-625. ISBN 13: 9780127462622.
Sodhi, N. S., Singh, N. 2005. Characteristics of acetylated starches prepared using starches separated from different rice cultivars. Journal of Food Engineering, vol. 70, no. 1, p. 117-127. https://doi.org/10.1016/j.jfoodeng.2004.09.018 DOI: https://doi.org/10.1016/j.jfoodeng.2004.09.018
Taleghani, H. G., Najafpour, G. D., Ghoreyshi, A. A. 2016. A study on the effect of parameters on lactic acid production from whey. Polish Journal of Chemical Technology, vol. 18, no. 1, p. 58-63. https://doi.org/10.1515/pjct-2016-0010 DOI: https://doi.org/10.1515/pjct-2016-0010
Tharise, N., Julianti, E., Nurminah, M. 2014. Evaluation of physico-chemical and functional properties of composite flour from cassava, rice, potato, soybean and xanthan gum as alternative of wheat flour. International Food Research Journal, vol. 21, no. 4, p. 1641-1649.
Tripathi, A. D., Srivastava, S. K., Singh, P., Singh, R. P., Singh, S. P., Jha, A., Yadav, P. 2015. Optimization of process variables for enhanced lactic acid production utilizing paneer whey as substrate in SMF. Applied Food Biotechnology, vol. 2, no. 2, p. 46-55. http://doi.org/10.22037/afb.v2i2.7612
Tulyathan, V., Tananuwong, K., Songjinda, P., Jaiboon, N. 2002. Some physicochemical properties of jackfruit (Artocarpus heterophyllus Lam.) seed flour and starch. Science Asia, vol. 28, no. 1, pp. 37-41. https://doi.org/10.2306/scienceasia1513-1874.2002.28.037 DOI: https://doi.org/10.2306/scienceasia1513-1874.2002.28.037
Downloads
Published
How to Cite
Issue
Section
License
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
