DEVELOPMENT OF PROCESS TECHNOLOGY FOR DRAGON FRUIT (Hylocereus polyrhizus) JUICE PRODUCTION 2926
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Date
2019-08
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JAU, JUNAGADH
Abstract
Dragon fruit is a seasonal fruit of cactus species. It is classified as a non-climacteric
fruit so the ripening mechanism is based on the absence of ethylene burst during fruit ripening.
The fruit has high antioxidant activity and also the rich source of potassium, protein, fibre,
vitamins and minerals which are major needs of human diet. Besides being consumed fresh,
dragon fruit can also be processed into juice and puree. The fruit juices have a limited shelf
life and are susceptible to microbial spoilage. Thus, it is important to optimize the thermal
treatment used to inactivate microorganisms and enzymes. The present study was aimed to
develop process technology for the production of dragon fruit juice.
The fully ripened and fresh dragon fruits (Hylocereus polyrhizus) required for
conducting the research work were purchased from “Shree Sardar Farm and Nursery” located
in Kundheli village of Talaja (Bhavnagar, Gujarat, India). The physical properties of selected
fruits such as fruit size, fruit weight, peel weight, pulp weight (with and without seeds), seed
weight, peel content, pulp content (without seed) and seed content were determined. The
proximate composition of flesh such as moisture content, total carbohydrate, protein, fat,
crude fibre, ash, calorific value, ascorbic acid and total betacyanin were determined.
The cleaned dragon fruits were cut to obtain the pulp. The pulp was filtered using
muslin cloth to remove the seeds. The pure pulp without seeds was used for the juice
preparation. Then, RO water was added to the pulp to get desired TSS content and it was
boiled at desired temperature and time duration. The obtained juices were evaluated for their
physical and biochemical characteristics such as juice yield, juice density, viscosity, turbidity,
moisture content, pH, total carbohydrate, total titratable acidity, reducing sugars, total sugars,
non-reducing sugars, ascorbic acid, ash and fat content.
Various investigations were carried out for different ranges of temperature (50-80°C),
time (4-12 minutes) and total soluble solid (8-16°Brix) to optimize process parameters of
dragon fruit juice production. A three factor, five level central composite rotatable design
(CCRD) was used to optimize process parameters to develop process technology for dragon
fruit juice.
The mean value of length, width, thickness and size of selected dragon fruits were
found 9.11±0.56 cm, 8.13±0.50 cm, 8.32±0.46 cm and 8.51±0.42 cm, respectively. The mean
weight of fruit, peel, pulp (with seed and without seed) and seed weight were
307.70±46.38 g, 78.86±12.23 g, 228.84±36.90 g, 225.02±36.39 g and 3.82±0.58 g,
respectively. The mean peel, pulp (without seed) and seed content were obtained
25.71±2.34 per cent, 73.05±2.34 per cent and 1.24±0.08 per cent, respectively.The mean moisture content, total carbohydrates, protein, fat, crude fibre, ascorbic
acid content, calorific value, total betacyanin and ash content of raw dragon fruit flesh was
found 80.81±1.50 per cent, 9.66±0.38 per cent, 0.78±0.05 per cent, 0.32±0.02 per cent,
0.63±0.01 per cent, 13.96±0.13 mg/100g, 44.61±1.5 kcal/g, 19.37±1.09 mg/L and
0.31±0.02 per cent, respectively.
The mean value for physical and biochemical parameters of dragon fruit juice viz.,
Juice yield, Juice density, viscosity, turbidity, moisture content, pH, total carbohydrate, total
titratable acidity, reducing sugars, total sugars, non-reducing sugars, ascorbic acid, ash
content and fat content were recorded 82.75±0.72 per cent, 1.04±0.03 g/ml, 1.84±0.26 cP,
125.62±7.75 NTU, 83.83±3.63 per cent, 5.07±0.11, 19.72±9.55 per cent, 0.23±0.02 per cent,
5.28±0.35 per cent, 8.75±0.68 per cent, 3.46±0.33 per cent, 12.02±0.71 mg/100g,
0.36±0.11 per cent and 0.91±0.12 per cent. The optimum treatment conditions were found to
be, 56°C temperature, 5.6 minutes and 14°Brix total soluble solid content to obtain dragon
fruit juice.