Utilization of ripe nutmeg husk (Myristica sp.) as the main ingredient on spice blend powder

Abstract

Nutmeg’s kernel and mace has been known widely as spices. Nutmeg husk that is the largest part of nutmeg fruit, however, is almost remaining as waste. Nutmeg husk has a different character of flavor comparing to nutmeg kernel or mace that makes it potential to be developed as flavor material. This research aimed to explore the possibility of using ripe nutmeg husk as flavor material in the form of spice blend powder. The present study consisted of the determination of pre-treatment for reducing browning reaction. Selection of appropriate drying process to obtain nutmeg husk powder, flavor description of the husk powder and the possibility of its application in food products. Optimum drying condition for producing nutmeg husk powder can be achieved by using tray dryer at temperature of 40 oC. Flavour of nutmeg husk powder could be described as spicy, pungent, hot, sweet, fresh, and sour, with the strong intensity of spicy and pungent. Hot, pungent, and sweet were the main characters of nutmeg husk powder. Combination of nutmeg husk powder with cinnamon and or ginger powders could create a spice blend powder, which is suitable for food product such as cookies.