Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit.
Physicochemical properties
Rambutan fruit
Seed powder
Seed roasting
Solid-state fermentation
Toxicity
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Jan 2019
15 Jan 2019
Historique:
received:
25
03
2018
revised:
30
06
2018
accepted:
24
07
2018
entrez:
22
9
2018
pubmed:
22
9
2018
medline:
19
4
2019
Statut:
ppublish
Résumé
A novel way to fully utilize rambutan fruit and seed is to ferment peeled fruits followed by drying and roasting, and use the seeds to produce seed powder similar to that of cocoa powder. Hence, the objective of this study was to optimize the roasting time and temperature of rambutan fruit post-fermentation and drying, and to produce a cocoa-like powder product from the seeds. Parameters monitored during roasting were colour and total phenolic content, while seed powder obtained using optimized roasting conditions was analyzed for its physicochemical properties and toxicity. The latter was examined using the brine shrimp lethality assay. Results showed that the roasted seed powder possessed colour and key volatile compounds similar to that of cocoa powder. Besides, the brine shrimp lethality assay indicated that the roasted seed powder was non-toxic. Thus, the fruit, including its seed could be fully utilized and subsequently, wastage could be reduced.
Identifiants
pubmed: 30236681
pii: S0308-8146(18)31313-X
doi: 10.1016/j.foodchem.2018.07.155
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
298-308Informations de copyright
Copyright © 2018. Published by Elsevier Ltd.