Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit. (15th January 2019)

• Record Type: Journal Article
• Authors: Chai, Kong Fei; Chang, Lee Sin; Adzahan, Noranizan Mohd; Karim, Roselina; Rukayadi, Yaya; Ghazali, Hasanah Mohd
• Is Part Of: Food chemistry. Volume 271(2019)
• Page Start: 298
• Page End: 308
• Publication Date: 2019-01-15
• Subjects: Rambutan fruit -- Solid-state fermentation -- Seed roasting -- Seed powder -- Physicochemical properties -- Toxicity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.07.155
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: An approach was applied to transform rambutan seeds into a cocoa powder-like product. Rambutan fruits were fermented, dried and roasted before the seeds were powderized. Different roasting conditions affected the physicochemical properties of the powder. The roasted seed powder possessed color and aroma similar to that of cocoa powder. The roasted seed powder was non-toxic as shown by the brine shrimp lethality assay. Abstract: A novel way to fully utilize rambutan fruit and seed is to ferment peeled fruits followed by drying and roasting, and use the seeds to produce seed powder similar to that of cocoa powder. Hence, the objective of this study was to optimize the roasting time and temperature of rambutan fruit post-fermentation and drying, and to produce a cocoa-like powder product from the seeds. Parameters monitored during roasting were colour and total phenolic content, while seed powder obtained using optimized roasting conditions was analyzed for its physicochemical properties and toxicity. The latter was examined using the brine shrimp lethality assay. Results showed that the roasted seed powder possessed colour and key volatile compounds similar to that of cocoa powder. Besides, the brine shrimp lethality assay indicated that the roasted seed powder was non-toxic. Thus, the fruit, including its seed could be fully utilized and subsequently, wastage could be reduced.