Properties of Flour from Durian Seeds and Its Application

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Author(s)
Other Contributor(s)
University of the Thai Chamber of Commerce. School of Science and Technology
Publisher(s)
University of the Thai Chamber of Commerce
Date Issued
1999
Resource Type
Text::Report::Research report
Language
English
Abstract
The aim of this work was to produce flour from Durian seeds and to study the various properties of the flour. The following properties were determined: size and shape of starch granule, Brabender viscosity pattern, amount of amylose, water binding capacity, solubility and swelling power, color values and chemical compositions. Durian seeds flour has been used to study for the utilization in butter cake and cookie products.
Sponsorship
Research Support Office, UTCC
Subject(s)
Degree Level
masters
Degree Grantor
University of the Thai Chamber of Commerce
Access Rights
Open access
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This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Rights Holder
University of the Thai Chamber of Commerce
Bibliographic Citation
Sirinard Tantakasem (1999) Properties of Flour from Durian Seeds and Its Application.
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