Characterization of Durian Seed Flour (Durio zibhetinuss l.) and Estimation of its Self Life with Accelerated Self Life Testing (ASLT) Moisture Critical Method

Abstract

The content of starch in the seeds of durian is high enough so that they can be processed into flour which has a high economic value and becomes a potential product diversification of wheat flour. Durian seed flour has a yellowish white color, a smooth texture, a slightly acidic odor due to a 2day deposition process that will produce a sour aroma from separate mucus. Durian seed flour has 13.42% moisture, 4.44%, ash, 9.08% protein, 0.55% fat and 72.49% carbohydrate. Its microbiological characteristics include 6.4 × 103 colony/gram total plate count, 5.0 × 10 colony/gram mold, <3 APM/gram Eschericia coli, and <100 colony/gram Bacillus cereus. For shelf life testing, the moisture initial is 0.1213% and moisture critical is 0.1607% with slope isothermal moisture sorption curve of 0.255. From BET (Brunaurer-Enmet-Teller) curve the moisture content which gives maximum shelf life is 2.80%. The shelf life of durian seed flour in LDPE plastic packaging is 134 days, in HDPE plastic packaging 230 days, and PP plastic packaging 536 days.