Durian Locule (Endocarp) Water Immersion Drinking Effect to Reduce Heaty Sensation after Flesh Consumption: A Preliminary Study
Saiful Irwan Zubairi1*
, Noraiman Arifin1, Haslaniza Hashim1 and Ikhwan Zakaria2
1Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM Bangi, Selangor, Malaysia.
2GENIUS@Pintar National Gifted Centre, Universiti Kebangsaan Malaysia, UKM Bangi, Selangor, Malaysia.
Corresponding Author Email: saiful-z@ukm.edu.my
Abstract:
Durian is said to have a “heaty” effect on the people who have eaten it that can raise their body temperature and blood pressure. The locule water immersion is the water that is drunk using the durian’s inner skin (endocarp) that contains the durian flesh and it is said (mainly via local hearsay) that it can lower the body temperature right after consuming the flesh. The aim of this research is to investigate a myth about the effect of D24 durian locule water immersion that can possibly reduce body temperature after eating durian via oral temperature assessment. In order to explore the reliability of this myth, an experimental research was carried out with five different respondents to undergo with 3 different set of condition which are: a) consumed the same amount of durian, but they did not have to drink the immersed-locule water; b) consumed the durian and they had to drink the immersed-locule water and c) consumed the durian and they had to drink a cup of water. The changes in their body temperature (oral reading) were recorded and analysed for significant changes (n = 3). Overall, the immersed-locule water exhibited a mild affect in the changes of body temperature (p less than 0.05) on a short period of time (less than 30 mins after consumption). For that reason, the availability of pectin in the locule water-immersion might have help facilitates the natural homeostasis mechanism faster as to suppress of any sudden body heating after eating durian.
Keywords:
Durian; Locule Water-Immersion; Oral Body Temperature; Pectin; Physico-Chemical Properties
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