Quality characteristics of durian powder for fruit-flavored drink preparation

Analysis of variance and Duncan's Multiple Range Test (DMRT) revealed that the moisture content of durian powder from the native cultivar 9.29% was significantly lower compared to those of Chanee (11.18%) and Mon Thong (11.33%). Further, the ash content of the durian powder from Mon Thong (4.10%) was significantly higher than Chanee (3.50%) and Native (1.68%). Significant differences were also seen in the crude fat content of native (22.77%) which was significantly higher compared to Mon Thong (3.70%) and Chanee (3.27%). With the protein content, Native had significantly higher value (7.77%) than Mon Thong (7.72%). Chanee (5.62%) had significantly the lowest protein content. The crude total carbohydrates or nitrogen-free extract (NFE) was 58.67% for Chanee which was significantly higher than Native (55.74%) and Mon Thong (50.68%). Generally, the sensory characteristics of durian fruit-flavored drink from Chanee, Mon Thong, and Native cultivars did not significantly vary from each other based on Friedman's Two way analysis of variance. In terms of color/appearance, their mean sensory scores ranged from 3.10 to 4.05 which was described as "neither appealing nor unappealing" to "appealing". With regards to aroma, the mean sensory scores ranged from 3.10 to 4.40 with a description of "neither pleasant nor unpleasant" to "pleasant". On intensity of durian flavor retention, it was shown that Mon Thong had significantly better pronounced durian flavor with a mean sensory score of 4.35 compared to Chanee and Native with mean sensory scores of 4.05 and 3.10, respectively. They were rated to have "moderately pronounced" to "pronounced" durian flavor. As to general acceptability to durian fruit-flavored drink, Mon Thong had the highest mean sensory rating of 4.45%, followed by Chanee and Native with mean sensory scores of 4.05 and 3.25, respectively. They were rated to be "neither acceptable not unacceptable" to "acceptable"