Rambutan Seed (<i>Nephelium Lappaceum L.</i>) Optimization as Raw Material of High Nutrition Value Processed Food

Wahini, Meda; Miranti, Mauren Gita; Lukitasari, Febriani; Novela, L

doi:10.1088/1757-899x/306/1/012089

Cited by 6 publications

(8 citation statements)

References 7 publications

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“…Malaysia, Philippines, and Thailand are the main countries produce and export of canned rambutan in syrup . Rambutan seeds are used in the production of flour and seasoned nuts . Some parts of rambutan, such as fruits, leaves, roots, and barks, have many medicinal uses.…”

Section: Introductionmentioning

confidence: 99%

“…Nowadays, the demand for fats and oils is growing because of human consumption and industrial purposes. Moreover, much effort is required for the development of nutritional and industrial potential wastes into value‐added products . For example, the nutritional value and possible use of wastes should be evaluated and valorised in an optimal way .…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, much effort is required for the development of nutritional and industrial potential wastes into value-added products. 6 For example, the nutritional value and possible use of wastes should be evaluated and valorised in an optimal way. 16 The utilisation of seed wastes in the production of useful products may reduce waste disposal problems in the ecosystem.…”

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confidence: 99%

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Effects of drying methods on the characteristics of rambutan (Nephelium lappaceum L.) seed fat: An optimisation approach

Jahurul

Amir

et al. 2019

Engineering Reports

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The pre‐treatment of oilseeds prior to extraction process may affect oil yield and quality. The aim of this study was to investigate the effects of two drying methods on rambutan seed fat (RSF) yield and their oxidative stability, physicochemical properties, and crystal morphology. Response surface methodology (RSM) was used in the optimisation and investigation of the effects of three process conditions: seed weight (g), extraction time (min), and solvent volume (ml) on RSF yield. Under optimal conditions, a maximum RSF yield of 44.14% was obtained. The differences between RSF pre‐treated with oven‐drying and RSF with freeze‐drying methods in slip melting point (38.3°C to 39.7°C), free fatty acid (3.13 to 3.50 mg KOH/g fat), peroxide value (1.04 to 1.67 meq of O2/kg of fat), p‐anisidine value (1.10 to 1.56), and total oxidation value (4.21 to 5.67) were significant (p < 0.05). Both fats showed needle‐like shaped crystals. Our results provide useful information in the pre‐treatment of RSF, which has potential to be used as blending component with palm oil for cocoa butter equivalent formulation in chocolate and confectionery industries.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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confidence: 99%

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Effects of drying methods on the characteristics of rambutan (Nephelium lappaceum L.) seed fat: An optimisation approach

Jahurul

Amir

et al. 2019

Engineering Reports

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“…Rambutan (Nephelium lappaceum Linn), a family of Sapindaceae, is a seasonal medium-sized tropical fruit tree that has been widely cultivated in Southeast Asia region including Malaysia, Philippines, Thailand, Vietnam, and even in Zaire in Central Africa, Madagascar in South Africa and Australia [1][2][3][4][5]. Furthermore, it can be adapted to temperate, moist and low evaporation rate environment with high amount of rainfall [5]. It is composed of hairy body, translucent white flesh and light-brown oblong seed [6,7].…”

Section: Introductionmentioning

confidence: 99%

“…Besides, it is also being industrially processed into commercial food products, for instance, cans, syrups, juice, jams, jellies, and marmalades [6,[8][9][10][11]. Apart from that, the underutilized parts of rambutan (seed and rind) are often being considered as a major waste residue of the fruit and seldom gain interest by the manufacturers [5,8,9]. Yet, the light brown rambutan seed is actually safe for human consumption as it is non-toxic [12].…”

Section: Introductionmentioning

confidence: 99%

Changes in microstructures of rambutan seed and the quality of its fat during drying

et al. 2020

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The application of pre-treatment on oilseeds prior to extraction process may exert undesirable impact towards the quality of oils as well as microstructures of seed. The objectives of this study were to evaluate the effects of three drying methods on the microstructures of rambutan seeds and its effects on physicochemical properties of rambutan seed fat (RSF). The fats that being pre-treated with three different drying methods showed shrinkage or alteration of porous structure in terms of size, shape, and diameter. The differences between the RSF pre-treated with oven-, freeze-, and cabinet drying RSF were in fatty acids (oleic and arachidic acids), and free fatty acid (1.56-1.80 mg KOH/g fat). From the results obtained, the useful information regarding to the effects of pre-treatment on RSF, which is a potent ingredient to be used as a cocoa butter substitute in the formulation of chocolate in the confectionery industries. Moreover, the outcomes of this work able to provide information for better grasp about the correlation of drying methods and quality of RSFs, as well as its applications in other food industries.

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Bioactive Compounds of Rambutan (Nephelium lappaceum L.)

Bhat¹

2019

Reference Series in Phytochemistry

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Rambutan Seed (Nephelium Lappaceum L.) Optimization as Raw Material of High Nutrition Value Processed Food

Cited by 6 publications

References 7 publications

Effects of drying methods on the characteristics of rambutan (Nephelium lappaceum L.) seed fat: An optimisation approach

Effects of drying methods on the characteristics of rambutan (Nephelium lappaceum L.) seed fat: An optimisation approach

Changes in microstructures of rambutan seed and the quality of its fat during drying

Bioactive Compounds of Rambutan (Nephelium lappaceum L.)

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