Determination of Suitability of Durian (Durio Zebethinus) Seed Gum Extract in Replacing of Xanthan Gum in Fruit Nectar

Though Xanthan gum is widely being used in Fruit Nectar as a thickening agent, it is an expensive ingredient for fruit processing industry. Therefore, aim of this study is to replace expensive Xanthan gum from Durian seed gum extract as which is low cost and readily available. Initially raw and blanched Durian seed slices were dried under three drying method; sun dying, hot air drying at 700C and cooling with dehumidified air drying (CDD) at 60C until moisture content reaches to 7- 8%. Well dried Durian seed slices were ground to get particle size less than 300 micron using laboratory pin mill. 5g of seed powder obtained from blanched and raw seeds from three drying methods were dissolved in 100ml of distilled water to form durian seed gum and viscosity of these gum were measured to determine the best drying method in terms of viscosity. Results revealed that raw seed powder obtained from cooling with dehumidifying drying process was able to secure the highest viscosity of 6 centipoises. Thereafter, 10g of raw seed slices and raw seed powder of CDD were dissolved in 200ml of distill water to form gums and 5ml, 10ml, 15ml, 20ml, 25ml and 30ml of gums were taken from each solution and mixed with 95ml, 90ml, 85ml, 80ml 75ml and 70ml of plain Nectar solutions to get the final volume of 100ml in glass bottles. These bottles were kept under normal environmental condition for 7 days while observing at what level of gum, the layer separation is not taking place; which was for raw seed and raw seed powder of CDD gums at 15ml and 20ml respectively. Finely, 3 Nectar samples in 100ml were prepared using 15ml of raw seed gum, 20ml of CDD gum and 0.5% of Xanthan gum and changes occurrence on organoleptic properties were monitored for a period of 3 months at one month interval including just after preparation too. Sensory evaluation revealed that there was no significant difference between three treatments on the sensory stimuli color, taste, smell, thickness and over all acceptability during the period of three months shelf life, because calculated p value is higher than 0.05 (p greater than 0.05) after analyzing the data statistically using Kruskal -Wallis non parametric ANOVA method. Hence Durian seed gum extracted from CDD drying process is a viable option in replacing of Xanthan gum in fruit Nectar.