Production and sensory acceptability of dragon fruit (Hylocereus spp.) chips
2018
Laforteza, J.C. | Barcelon, E.G.
Pitaya more commonly known as dragon fruit or pittaberry is a perennial, fast-growing, climbing vine cactus species that belongs to the family of Cactacea, is emerging in health promotion product in addition to its known application in food having nutritional and decorative effects. Fruit slices contain highly gelatinous carbohydrates, such as cellulose, hemicelluloses and simple saccharide polymers. The seasonality of consume and use them throughout the year, thus various preservation and processing techniques have been made to provide an alternative to their fresh consumption and utilization. In order to develop a high quality product and Improve the shelf life of dragon fruit, it is essential to do further processing and preservation of fruit. Currently, there are only few studies on the quality characteristics of tropical fruits particularly in dragon fruit products. The main purpose of this study is to set optimum drying process and procedure for the dragon fruit chips production. In this study, conventional cabinet-type dryer was used as a suitable drying method to preserve fruit's color as well as other vital components of the fruit. Fresh dragon fruit slices were dried in a convection oven dryer and produced dragon fruit chips from two varieties (red and white) grown in the Philippines. The characteristics of the dried dragon fruit chips samples were determined. White dragon fruit chips with blanching showed highest texture value in terms of hardness, and mean score in all parameters used in sensory evaluation. Generally, all drag: fruit chips produced from two varieties (red and white) are acceptable according to all dried product qualities.
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