Quality Evaluation of Color and Texture of the Dabai Fruit (Canarium odontophyllum Miq.) at Different Temperatures and Times of Blanching

The Dabai fruit (Canarium odontophyllum Miq.) is seasonal in Sarawak. flesh often blanched hot or lukewarm water to make it creamier and softer before being served as a snack side dish. was at temperatures ranging from 60°C 100°C, with 10°C increments, for up 10 minutes, whereby the quality changes color texture were investigated. Notably, L parameter has remained unchanged during blanching process, indicating that dabai fruit’s dark retained. parameters a*, b*, chroma (C), total difference (TCD), on other hand, have increased significantly temperature time of are increased. However, change firmness not substantial due slight variations From these findings, can be inferred duration changed except fruit. These findings would useful designing thermal processes related calculations