Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products

Rambutan fruit is an exotic fruit and is getting popular worldwide. However, there is usually a glut of rambutan fruit every year which leads to wastage, especially those from underutilized wild types. Transforming the fruit into various products could reduce the wastage. Before doing so, the charac...

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Main Authors:	Chai, Kong Fei, Noranizan Mohd Adzahan, Roselina Karim, Yaya Rukayadi
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2018
Online Access:	http://journalarticle.ukm.my/12165/ http://journalarticle.ukm.my/12165/ http://journalarticle.ukm.my/12165/1/16%20Kong%20Fei%20Chai.pdf

id	ukm-12165
recordtype	eprints
spelling	ukm-121652018-10-09T20:49:32Z http://journalarticle.ukm.my/12165/ Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products Chai, Kong Fei Noranizan Mohd Adzahan, Roselina Karim, Yaya Rukayadi, Rambutan fruit is an exotic fruit and is getting popular worldwide. However, there is usually a glut of rambutan fruit every year which leads to wastage, especially those from underutilized wild types. Transforming the fruit into various products could reduce the wastage. Before doing so, the characteristics of the fruit should be available. Hence, the main aim of this study was to investigate the physicochemical properties of various cultivars of rambutan. The results showed that rambutan fruit comprises between 38.6-70.8% peel, 19.1-45.9% pulp and 8.3-20.3% seed. On average, it has a pH, titratable acidity and total soluble solids of 4.18-5.44, 0.10-0.52% as citric acid and 13.78-16.67 °Brix, respectively. The fruit contains high sugar contents, mainly contributed by sucrose (5.38-10.01%), fructose (1.75-3.18%) and glucose (1.72-2.43%). Citric acid was the major organic acid found in the fruit and wild type, WT1, contained the highest level. Some rambutan cultivars including Clone R3, WT1 and wild type, WT2, possess greater concentrations of ascorbic acid compared to other tropical fruits. With these findings, various types of food products could be derived from rambutan fruit based on their physicochemical properties. Penerbit Universiti Kebangsaan Malaysia 2018-07 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/12165/1/16%20Kong%20Fei%20Chai.pdf Chai, Kong Fei and Noranizan Mohd Adzahan, and Roselina Karim, and Yaya Rukayadi, (2018) Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products. Sains Malaysiana, 47 (7). pp. 1483-1490. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol47num7_2018/contentsVol47num7_2018.html
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Rambutan fruit is an exotic fruit and is getting popular worldwide. However, there is usually a glut of rambutan fruit every year which leads to wastage, especially those from underutilized wild types. Transforming the fruit into various products could reduce the wastage. Before doing so, the characteristics of the fruit should be available. Hence, the main aim of this study was to investigate the physicochemical properties of various cultivars of rambutan. The results showed that rambutan fruit comprises between 38.6-70.8% peel, 19.1-45.9% pulp and 8.3-20.3% seed. On average, it has a pH, titratable acidity and total soluble solids of 4.18-5.44, 0.10-0.52% as citric acid and 13.78-16.67 °Brix, respectively. The fruit contains high sugar contents, mainly contributed by sucrose (5.38-10.01%), fructose (1.75-3.18%) and glucose (1.72-2.43%). Citric acid was the major organic acid found in the fruit and wild type, WT1, contained the highest level. Some rambutan cultivars including Clone R3, WT1 and wild type, WT2, possess greater concentrations of ascorbic acid compared to other tropical fruits. With these findings, various types of food products could be derived from rambutan fruit based on their physicochemical properties.
format	Article
author	Chai, Kong Fei Noranizan Mohd Adzahan, Roselina Karim, Yaya Rukayadi,
spellingShingle	Chai, Kong Fei Noranizan Mohd Adzahan, Roselina Karim, Yaya Rukayadi, Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products
author_facet	Chai, Kong Fei Noranizan Mohd Adzahan, Roselina Karim, Yaya Rukayadi,
author_sort	Chai, Kong Fei
title	Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products
title_short	Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products
title_full	Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products
title_fullStr	Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products
title_full_unstemmed	Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products
title_sort	selected physicochemical properties of registered clones and wild types rambutan (nephelium lappaceum l.) fruits and their potentials in food products
publisher	Penerbit Universiti Kebangsaan Malaysia
publishDate	2018
url	http://journalarticle.ukm.my/12165/ http://journalarticle.ukm.my/12165/ http://journalarticle.ukm.my/12165/1/16%20Kong%20Fei%20Chai.pdf
first_indexed	2023-09-18T20:02:00Z
last_indexed	2023-09-18T20:02:00Z
_version_	1777406910727716864

Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products

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