{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1361137043689918592.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1111/ijfs.12303"}},{"identifier":{"@type":"URI","@value":"https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fijfs.12303"}}],"dc:title":[{"@value":"A study of the effect of the drying process on the composition and physicochemical properties of flours obtained from durian fruits of two ripening stages"}],"description":[{"type":"abstract","notation":[{"@value":"<jats:title>Summary</jats:title><jats:p>Durian cv. <jats:styled-content style=\"fixed-case\">M</jats:styled-content>onthong with two ripening stages (unripe and fully ripe) was subjected to microwave vacuum drying (<jats:styled-content style=\"fixed-case\">MWD</jats:styled-content>) at 5.49 W g<jats:sup>−1</jats:sup> and hot air drying (<jats:styled-content style=\"fixed-case\">HAD</jats:styled-content>) at 60 °C. With an increase in ripening degree, the starch content was significantly (<jats:italic>P</jats:italic> ≤ 0.05) decreased from 40.08–40.42% to 9.44–11.76%. <jats:styled-content style=\"fixed-case\">X</jats:styled-content>‐ray diffraction indicated that the crystalline pattern was changed from starch to sucrose. The starch granule morphology of durian flour was conserved for both drying conditions. Peak gelatinisation temperatures of <jats:styled-content style=\"fixed-case\">MWD</jats:styled-content> and <jats:styled-content style=\"fixed-case\">HAD</jats:styled-content> flours were increased significantly (<jats:italic>P</jats:italic> ≤ 0.05) from 56.71–57.32 to 60.71–61.23 °C. Using different drying methods, <jats:styled-content style=\"fixed-case\">MWD</jats:styled-content> flour had less a*‐value (<jats:italic>P</jats:italic> ≤ 0.05) than <jats:styled-content style=\"fixed-case\">HAD</jats:styled-content> flour. The peak viscosity and trough of the <jats:styled-content style=\"fixed-case\">HAD</jats:styled-content> unripe durian flour (5.92 <jats:styled-content style=\"fixed-case\">RVU</jats:styled-content> and 3.45 <jats:styled-content style=\"fixed-case\">RVU</jats:styled-content>, respectively) were significantly (<jats:italic>P</jats:italic> ≤ 0.05) lower than those of the <jats:styled-content style=\"fixed-case\">MWD</jats:styled-content> unripe durian flour (34.32 <jats:styled-content style=\"fixed-case\">RVU</jats:styled-content> and 11.57 <jats:styled-content style=\"fixed-case\">RVU</jats:styled-content>, respectively).</jats:p>"}]}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1380861294076948736","@type":"Researcher","foaf:name":[{"@value":"Swittra Bai‐Ngew"}],"jpcoar:affiliationName":[{"@value":"Department of Product Development Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand"}]},{"@id":"https://cir.nii.ac.jp/crid/1381137043689918593","@type":"Researcher","foaf:name":[{"@value":"Nantawan Therdthai"}],"jpcoar:affiliationName":[{"@value":"Department of Product Development Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand"}]},{"@id":"https://cir.nii.ac.jp/crid/1381137043689918592","@type":"Researcher","foaf:name":[{"@value":"Pisit Dhamvithee"}],"jpcoar:affiliationName":[{"@value":"Department of Product Development Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand"}]},{"@id":"https://cir.nii.ac.jp/crid/1381137043689918594","@type":"Researcher","foaf:name":[{"@value":"Weibiao Zhou"}],"jpcoar:affiliationName":[{"@value":"Food Science and Technology Programme Department of Chemistry National University of Singapore 3 Science Drive 3 Singapore 117543 Singapore"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"09505423"},{"@type":"EISSN","@value":"13652621"}],"prism:publicationName":[{"@value":"International Journal of Food Science & Technology"}],"dc:publisher":[{"@value":"Oxford University Press (OUP)"}],"prism:publicationDate":"2013-08-10","prism:volume":"49","prism:number":"1","prism:startingPage":"230","prism:endingPage":"237"},"reviewed":"false","dc:rights":["http://onlinelibrary.wiley.com/termsAndConditions#vor"],"url":[{"@id":"https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fijfs.12303"}],"createdAt":"2013-08-10","modifiedAt":"2025-01-09","relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1390001204326868480","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"α-Amylase from Mon Thong durian (<i>Durio zibethinus</i> Murr. cv. Mon Thong)-nucleotide sequence analysis, cloning and expression"},{"@value":"α-Amylase from Mon Thong durian (Durio zibethinus Murr. cv. Mon Thong)-nucleotide sequence analysis, cloning and expression"},{"@value":"&#x3b1;-Amylase from Mon Thong durian (<i>Durio zibethinus</i> Murr. cv. Mon Thong)-nucleotide sequence analysis, cloning and expression"}]}],"dataSourceIdentifier":[{"@type":"CROSSREF","@value":"10.1111/ijfs.12303"},{"@type":"CROSSREF","@value":"10.5511/plantbiotechnology.14.1122a_references_DOI_V9iJqxHdVfBTjAltUHL4yKT3v9K"}]}