Effect of Steaming Method on Chemical, Physical Properties and Total Phenolic Content of Lava Durian Sisaket Peel Powder
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Abstract
The objective of this study was to investigate the effect of steaming method on physical, chemical properties and total phenolic content of Lava Durian Sisaket peel powder optimum condition. The Lava Durian peels were collected from local market at Sisaket province. The white part of durian peels was steamed at four conditions: 0 (control), 10, 15 and 20 mins. The dried durian peel samples were analyzed for the contents of color, moisture, water activity, fiber and total phenolic. The result showed that the L* value of durian peel powder was significantly increased after steaming (p<0.05). The fiber content of steamed peel at 10 and 15 min has higher content than 20 min (p<0.05). The total phenolic content of all steamed durian peel powder samples was significant increased after steaming when compared with control sample (0 min). The steamed durian peel powder samples at 15 and 20 mins were the highest total phenolic content 660.29±15.55 and 650.40±19.76 mg GAE/g, respectively. Our results suggest that the steaming at 15 min could enhance the phenolic content and retain the appropriate physicochemical properties. Hence, the steaming at 15 min may be considerate as an appropriated steaming method for Lava Durian peel powder production. The data of this research could be developed to produce Lava Durian Sisaket peel powder in the future
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