Issue: Số 11 - Tháng 5 - 2026Hóa học - Công nghệ thực phẩm
A study on factors influencing white peel poweder formation from Chuong Bo durian (Durio zibethinus)
Published: July 5, 2026
Abstract
This study investigated the technological parameters influencing the production of white peel powder from Chuong Bo durian (Durio zibethinus), focusing on citric acid concentration (0.5 - 2.5%), soaking time (5 - 9 mins), peel-to-soaking liquid ratio (1:1–1:5), blanching time (30 - 90 s), drying time (6 - 8 hrs), and drying temperature (55 - 75 °C). The findings identified optimal processing conditions as 1% citric acid, 7 min soaking, a 1:3 peel-to-liquid ratio, 60 s blanching, 7 hours drying, and a drying temperature of 70 °C. Under these conditions, the resulting powder exhibited superior quality, characterized by low moisture content, desirable brightness, and elevated polyphenol levels. These results contribute to the optimization of the production process for durian white peel powder while demonstrating the potential for valorizing agricultural by-products, enhancing their nutritional properties, and supporting their application in food product development
Keywords
Chuong Bo durianwhite durian peel powderpolyphenolfood
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