Microwave vacuum-dried durian flour and its application in biscuits

Area of Science:

• Food Science
• Food Technology
• Materials Science

Background:

• Durian (Durio zibethinus) is a popular fruit valued for nutrition and flavor.
• Developing durian-based products meets market demand.
• Wheat flour is a common ingredient in baked goods like biscuits.

Purpose of the Study:

• To produce durian flour from 'Monthong' durian using microwave vacuum-drying.
• To evaluate the impact of microwave vacuum-drying on durian starch properties.
• To assess the suitability of durian flour as a partial substitute for wheat flour in biscuit production.

Main Methods:

• Microwave vacuum-drying of 'Monthong' durian at 1,200 W.
• Analysis of durian flour properties: viscosity, pasting temperature, gelatinization temperatures, enthalpy, and water absorption capacity.
• Evaluation of dough properties: development time, stability, breakdown time, phase angle tangent, elastic modulus (G'), and viscous modulus (G″).

Main Results:

• Microwave vacuum-drying induced significant starch gelatinization in durian flour.
• Durian flour exhibited lower viscosity, pasting and gelatinization temperatures, and enthalpy compared to wheat flour.
• Durian flour showed higher water absorption capacity and dough viscoelasticity (G' > G″) than wheat flour.
• Dough properties were negatively impacted when durian flour substitution exceeded 50%.

Conclusions:

• Microwave vacuum-drying effectively modifies durian starch, yielding flour with distinct properties.
• Durian flour can be incorporated into biscuits as a partial substitute for wheat flour.
• Optimal substitution levels for durian flour in biscuits should not exceed 50% to maintain desirable dough and baking characteristics.