Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed

In most cases except for oven drying, the bulk density decreased, thus increasing the porosity. This might be attributed to the increase in the inter-particle voids of smaller sized particles with larger contact surface areas per unit volume. The current study revealed that oven-dried gum and freeze-dried gum had the highest and lowest compressibility index, thus indicating the weakest and strongest flowability among all samples. In the present work, the freeze-dried gum showed the lowest angle of repose, bulk, tapped and true density. This indicates the highest porosity degree of freeze dried gum among dried seed gums. It also exhibited the highest solubility, and foaming capacity thus providing the most desirable functional properties and flow characteristics among all drying techniques.The present study revealed that freeze drying among all drying techniques provided the most desirable functional properties and flow characteristics for durian seed gum.Natural carbohydrate biopolymers from plant sources provide a broad range of functional properties. They are appropriate alternatives to the synthetic biopolymers due to their biocompatibility, low toxicity, and low price as compared to synthetic biopolymers. Natural carbohydrate biopolymers are usually originated from nonpolluting renewable sources for the sustainable supply with a broad range of functional properties. They are mainly used for many applications as drug delivery carrier and binder, emulsifier, thickener, suspending agents and etc. The physicochemical and functional properties of natural plant-based biopolymers are extensively influenced by many factors such as the chemical composition and molecular structure of the biopolymer. On the other hand, the extraction, purification, drying and/or further modification processes can significantly affect the chemical composition and molecular structure, thereby influencing the functional properties of biopolymers.Drying process is a critical food operation bec