This research aims to study the physical and chemical properties of Cha-nee durian rind powder and using durian rind powder to replace wheat flour in brownie cakes at 1020 and 30% (w/w). Texture profile chemical composition and sensory evaluation of brownie cakes were analyzed. The results showed that durian rind powder contained 50% of dietary fiber. Brownie cake with durian rind powder showed significant decreasing of lightness (L*) and hardness while green-red component (a*) blue-yellow component (b*) toughness and cohesiveness values were significantly higher than the control sample (p<0.05). Proximate analysis of the products showed that brownie cake with durian rind powder had dietary fiber higher than control brownie cake sample significantly. At 30% replacing of durian rind powder brownie cake showed 18.2% increasing of dietary fiber as compared with the control sample. The acceptance score including appearance color odor flavor texture and overall scores of all samples in this study were not significant different. Results indicate that 30% of durian rind powder replacing wheat flour is appropriate for making brownie cake. Brownie cake with durian rind powder could be an alternative for food choice of healthy bakery product which are lower calorie (123.73 kcal per serving) and high amount of dietary fiber (6.37 g per serving). Moreover durian rind powder can be used as a food ingredient and source of dietary fiber in other food recipes for further study.

Durian has been very popular not only local people but also tourists. As a result there are many durian peels wasted so this research is explored the utilization of durian peels. Durian rind is a biological waste but contains high amount of crude fiber. This research aims to study using durian rind powder to replace wheat flour in butter cakes at 5 10 and 15 % (w/w) (DRB-5 DRB-10 and DRB-15). Physical properties chemical composition and sensory evaluation of the butter cakes were analyzed. The results showed that durian rind powder contained 51.43 % of crude fiber. Increasing of durian rind powder in butter cakes showed significant decreasing of lightness (L*) blue–yellow component (b*) springiness and cohesiveness values while green–red component (a*) hardness and gumminess values were significantly higher than the control sample (BC) (p≤0.05). Dietary fiber content of the products shown significantly increased by 13.98% for DRB-5 48.92 % for DRB-10 and 54.84% for DRB-15 as compared with BC (p≤0.05). The acceptance scores of DRB-5 including appearance odor taste texture and overall liking scores were highest. There are 300.28 kcal for 1 serving of butter cake which contain 1.70 gram of dietary fiber. However durian rind powder can be used as a food ingredient and source of dietary fiber in other food recipes for further studies.

The objective of this research was to determine effect of substitution wheat flour with durian rind powder at 0 5 10 and 15% on tarts quality. Assessment by physical and chemical properties sensory evaluation. Results showed that increasing of durian rind the texture of the tart dough before baking hardness toughness and cohesiveness increased. After tart dough baked hardness and toughness increased. Both the tart dough before and after baking decreased lightness (L*) and yellowness (b*) increased of redness (a*) and water activity (aw) of baked tart dough has decreased. The durian rind tart contained increased of moisture protein ash and crude fiber. As of fat and carbohydrate are decreased. For sensory evaluation in acceptance color odor taste flavor texture and overall the tester accepted like very much at 15% of substitution durian rind powder with wheat flour.