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Soursop ( Annona muricata L.) is a tropical fruit that undergoes rapid postharvest deterioration. Conversion into puree is a way to value add the fruit. Pectinex ® Ultra SP-L, Celluclast ® 1.5 L, and Fungamyl ® 800 L (0–5% v/w) were used to treat fruit pulp and pectinase at 1.5% (v/w) concentration was chosen as the primary enzyme in combined enzymes study because it produced the best result in liquefaction. A liquefied puree with reduced viscosity of up to 50% (15.20 ± 0.17 mPas) was obtained when pectinase was used in combination with cellulase compared to puree treated with pectinase only. Physicochemical results showed the addition of cellulase did not lead to significant changes (P > 0.05) in pH, titratable acidity, and ascorbic acid but caused significant increases (P ≤ 0.05) in total soluble solid and total sugar content. Aroma profile analyzed using a zNose™ showed at least 15 volatile compounds were detected in fresh soursop fruit with methyl hexanoate (MH) (0.023 ± 0.004%) and methyl trans-2-hexenoate (MTH) (0.014 ± 0.002%) as the major volatile compounds. Principal Component Analysis (PCA) indicated six important variables were selected as the principle component which generated total cumulative variance of 92.9%. [ABSTRACT FROM AUTHOR]

Abstract The present study investigated the effect of turning intervals on the composition and thermal behavior of rambutan seed fat and anti-nutrient content of the seed during rambutan fruit fermentation. Peeled rambutan fruits were subjected to eight days of fermentation at different turning intervals (no turning, turning at every 24, 48 and 72 h). Results showed that increase of turning frequency did not affect the characteristics of the seed fat, but the contents of tannin and saponin of the seeds reduced significantly (p < 0.05) by 8–36% and 4–37%, respectively. Regardless of turning intervals, after eight days of fermentation, the seeds contained about 32 g/100 g of crude fat with oleic (41.02–42.38%) and linoleic (27.91–33.10%) acids being the major fatty acids. Five unknown TAGs were found in the fermented seed fat and they constituted about 90.67–91.32% to the total of TAG. Results also showed that the seed fat without turning during fermentation had higher crystallization onset and complete crystallization temperatures compared to that of seed fat with turning. In short, turning brought about beneficial effects to the seeds by reducing its anti-nutrient content and subsequently, the fat from the fermented seeds could be used as a cocoa butter extender. Highlights • Turning was applied during rambutan fruit fermentation. • Turning did not affect the fat composition of fermented rambutan seed. • Turning had an impact on the crystallization temperatures of the seed fat. • Turning significantly reduced the contents of saponin and tannin. [ABSTRACT FROM AUTHOR]

This study was conducted to investigate the effects of different fat replacers (i.e. inulin, 0, 2.5, 5 and 7.5% w/w; maltodextrin, 0, 15, 20 and 25% w/w) and agglomeration process on the characteristics of the reduced-fat coffee creamer. In the current work, the partial replacement of the hydrogenated fat with inulin and maltodextrin led to provide the reduced-fat creamer with desirable characteristics as compared to a commercial creamer. In this study, the creamer containing 25% maltodextrin and 7.5% inulin showed the highest glass transition temperature (T g ) and the lowest stickiness and moisture content among all formulated creamers. All instant-creamers from two-stage drying (spray drying followed by fluidized bed drying) had lower moisture content, bulk density, and stickiness as well as higher glass transition temperature (T g ) than the regular-creamer from the one-stage spray drying only. This might confirm the significant positive impact of fluidized bed drying on the physicochemical properties and functional characteristics of the reduced fat creamer. The sensory analysis revealed that the partial replacement of fat with 25% maltodextrin and 7.5% inulin resulted in the most acceptable instant coffee creamer comparable with the commercial product. [ABSTRACT FROM AUTHOR]

Kenaf seed meal protein concentrate (KSPC) and lyophilized kenaf seed milky extract protein concentrate (KSMEPC) were obtained via alkaline extraction. The proximate compositions, amino acids and functional properties of both concentrates were compared. KSPC was found to be significantly higher in protein, essential and non-essential amino acids but, lower in lipid and carbohydrate contents than KSMEPC. The solubility, water absorption capacity and denaturation temperature of KSPC and KSMEPC were similar. However, KSMEPC had significantly higher oil absorption capacity, foam capacity and stability, and a significantly lower emulsion property than KSPC. The heat coagulability and coagulation capacity of the protein concentrates were not significantly different. But, the heat coagulability was significantly increased as the concentration of the protein concentrates increased from 4 to 20%. This study showed that kenaf seed may be considered as a potential ingredient in food products like tofu, meat extender, butter and mayonnaise. Image 1 • Extraction steps affected the amino acids profile of kenaf seed milky extract. • Protein concentrate from kenaf seed meal had better emulsion capacity and stability. • The heat coagulability and coagulation capacity of the concentrates were concentration-dependent. • On the bases of the thermal stability of the concentrates, they are potential ingredients in meat extenders. • Based on their heat coagulability they are potential ingredients in tofu making. [ABSTRACT FROM AUTHOR]