April 06, 2025 | Journal of Culinary Science & Technology |
Durian peel flour as a wheat flour substitute in gluten-free biscuit production, with an emphasis on nutritional enhancement, was the focus of a study by Srinakharinwirot University, Thailand. Durian peel, an agricultural by-product, is rich in dietary fiber and bioactive compounds, making it a promising ingredient for functional food development.
Biscuit formulations were prepared with varying proportions of durian peel flour (0%, 50%, 80%, and 100% substitution). The results showed that increasing the proportion of durian peel flour improved several physical characteristics, including hardness, cohesiveness, and crispness, while also enhancing color parameters (L*, a*, and b* values). Nutritional analysis revealed that biscuits with higher durian peel content contained significantly greater amounts of protein, ash, crude fiber, and moisture, whereas carbohydrate and fat levels were higher in wheat-based biscuits.
Notably, biscuits made entirely from durian peel flour exhibited the lowest water activity (0.24), indicating better shelf stability, and achieved the highest sensory scores for appearance, color, aroma, taste, texture, and overall acceptability. The findings suggest that durian peel flour can serve as an effective and nutritious gluten-free substitute for wheat flour, offering both sustainability and consumer appeal in functional bakery products.
