DEVELOPMENT OF PROCESS TECHNOLOGY FOR DRAGON FRUIT (Hylocereus polyrhizus) JUICE PRODUCTION 2926
dc.contributor.advisor | N. K. Dhamsaniya | |
dc.contributor.author | THAKKAR KASHYAP BHAGVANDAS | |
dc.date.accessioned | 2021-07-08T11:33:53Z | |
dc.date.available | 2021-07-08T11:33:53Z | |
dc.date.issued | 2019-08 | |
dc.description.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. | en_US |
dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810170282 | |
dc.keywords | Dragon fruit, juice production, physical properties, biochemical characteristics | en_US |
dc.language.iso | English | en_US |
dc.pages | 170p | en_US |
dc.publisher | JAU, JUNAGADH | en_US |
dc.sub | Processing and Food Engineering | en_US |
dc.theme | DEVELOPMENT OF PROCESS TECHNOLOGY FOR DRAGON FRUIT (Hylocereus polyrhizus) JUICE PRODUCTION 2926 | en_US |
dc.these.type | M.Tech. | en_US |
dc.title | DEVELOPMENT OF PROCESS TECHNOLOGY FOR DRAGON FRUIT (Hylocereus polyrhizus) JUICE PRODUCTION 2926 | en_US |
dc.type | Thesis | en_US |
dc.type | Thesis | en_US |
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