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标题：Effects of Sodium Bisulfite Soaking on the Quality of Durian Seed Flour and its Application to Dakak-dakak Production (West Sumatras Traditional Snack)
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作者：Fauzan Azima ; Tuty Anggraini ; Daimon Syukri 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2017
卷号：16
期号：3
页码：175-178
DOI：10.3923/pjn.2017.175.178
出版社：Asian Network for Scientific Information
摘要：Objective: This study aimed to investigate the effects of sodium metabisulfite soaking on the quality of durian seed flour and its application in producing dakak-dakak (West Sumatras traditional snack). Materials and Methods: The concentrations of sodium metabisulfite used in this study were: A (0.7%), B (0.6%), C (0.5%), D (0.4%) and E (0%, as control). The parameters observed include water content, ash content, protein content, fat content, carbohydrate content, sulfite residue, flour yield, gelatinization temperature, water absorption, color, oil absorption and product acceptance by sensory analysis. Results: Sodium metabisulfite soaking significantly influenced almost all quality parameters of durian seed flour. The best quality of flour was obtained using formula A with flour yield 21.22%, water absorption 247.42%, water content 8.28%, ash 1.07%, fat 1.15%, protein 2.61%, carbohydrate 87.24%, sulfite residue 62.28 ppm and lightness (77.73). However, with regard to final product acceptance of dakak-dakak based on sensory analysis, formula B was the best. Conclusion: Our results indicated that the use of sodium metabisulfite improved the quality of durian seed flour and the final product of dakak-dakak.