TY - THES T1 - Development of durian powder as flavoring A1 - Sinco, Maria Irene Aquino A2 - Galvez, Flor Crisanta F. LA - English UL - https://ds.mainlib.upd.edu.ph/Record/UP-99796217605094134 AB - A freeze-dried powdered durian product intended to be used as a flavoring agent was developed. The effect of steam blanching periods (30, 60, 90 and 120 second) on the loss of durian flavor was investigated. Consumer acceptability tests were conducted on the products using fresh durian fruit as control sample. Results indicated that the freeze-dried powdered durian samples were not significantly different from the fresh fruit in term of general acceptability. However, the processed product has significantly less sweetness and durian flavor than the fresh fruit as control sample. A freeze-dried powdered durian product that is acceptable to the consumer may be prepared using a steam blanching time of 120 seconds. The problem of the loss of flavor and sweetness needs further study. NO - Thesis (BSFT)--University of the Philippines Diliman. CN - LG 993.5 2001 F66 S55 KW - Durian. KW - Flavoring essences. ER -