Modelling the kinetics of color and texture changes of Dabai (Canarium odontophyllum Miq.) during blanching

• Main Authors: Shamsudin, Rosnah, Ariffin, Siti Hajar, Zainol @ Abdullah, Wan Nor Zanariah, Azmi, Nazatul Shima, Abdul Halim, Arinah Adila
• Format: Article
• Published: MDPI 2021
• Online Access: http://psasir.upm.edu.my/id/eprint/94228/; https://www.mdpi.com/2073-4395/11/11/2185
• Institution: Universiti Putra Malaysia

Dabai (Canarium odontophyllum Miq.) is a fruit that is often eaten by first blanching in hot water to make the flesh creamier and softer, before it is served as a snack or side dish. In this study, Dabai fruit was blanched at different temperatures between 60 and 100 °C, with an increment of 10 °C,...