Optimization on process of ripe canistel (Pouteria campechiana) fruit flour based on several quality characteristics

Abstract Canistel is a high carotenoid fruit which can be converted into gluten-free flour. The objective of the research was to determine the selected soaking and drying processes in ripe canistel fruit flour based on its sensory, phytochemical, as well as physical and chemical characteristics. The research methods consisted of determining sensory and phytochemical characteristics by soaking ripe canistel fruit in NaCl and citric acid solutions as well as determining the physical and chemical characteristics of the flour by various drying temperatures and duration. The results showed that NaCl solution was better to eliminate the bitter taste and maintain the orange color of canistel fruit flour. Furthermore, drying temperature affected moisture, carbohydrate, fiber, starch, and energy contents. However, it did not affect bulk density, protein, fat, ash, sugar, and beta-carotene contents. These data also confirmed that soaking in NaCl solution of 7.5% for 30 minutes followed by drying at 40 °C for 6 hours produced best canistel fruit flour.

摘要：蛋黄果（Canistel）是一种类胡萝卜素含量丰富的果实，可加工为无麸质面粉（gluten-free flour）。本研究旨在基于成熟蛋黄果面粉的感官、植物化学以及理化特性，筛选适宜的浸泡与干燥工艺参数。本研究方法为：将成熟蛋黄果浸泡于氯化钠（NaCl）与柠檬酸溶液中，以测定其感官与植物化学特性；同时通过设置不同干燥温度与时长，测定所得面粉的理化特性。结果表明，氯化钠溶液可更有效地去除蛋黄果面粉的苦味，并维持其橙黄色泽。此外，干燥温度会对面粉的水分、碳水化合物、膳食纤维、淀粉及能量含量产生影响，但对堆积密度、蛋白质、脂肪、灰分、糖分及β-胡萝卜素（beta-carotene）含量无显著作用。本研究数据同时证实，采用7.5%氯化钠溶液浸泡30分钟，随后于40℃下干燥6小时，可制备得到品质最优的蛋黄果面粉。