Effect of juice concentration on storage stability,betacyanin degradation kinetics,and sensory acceptance of red-fleshed dragon fruit (Hylocereus polyrhizus) juice |
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Authors: | Lee-Fong Siow Yen-Ming Wong |
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Affiliation: | School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Selangor, Malaysia |
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Abstract: | The aim of this study was to evaluate the effect of red-fleshed dragon fruit (Hylocereus polyrhizus) juice concentration on betacyanin degradation kinetics and sensory acceptance. The samples stored at 4°C were comparatively stable compared to 25°C in terms of betacyanin retention, and yeast and mold growth. The loss of betacyanin in red-fleshed dragon fruit juice and concentrate at 25, 37, and 45°C were of first-order reaction. The drink reconstituted from red-fleshed dragon fruit concentrate showed better acceptability in terms of sweetness, flavor, and overall acceptability. The current study demonstrated improved betacyanin retention and sensory acceptance of red-fleshed dragon fruit juice via juice concentration. |
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Keywords: | Pitaya Concentrate Kinetics Sensory Storage Betacyanin |
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