Studies on the storage stability of fermented red dragon fruit (Hylocereus polyrhizus) drink
2018
Kah Yee Choo, UCSI University, Kuala Lumpur, Malaysia | Caryn Kho, UCSI University, Kuala Lumpur, Malaysia | Yien Yien Ong, University College Tunku Abdul Rahman, Kuala Lumpur, Malaysia | Yin Yin Thoo, Monash University Malaysia, Selangor, Malaysia | Renee Lay Hong Lim, UCSI University, Kuala Lumpur, Malaysia | Chin Ping Tan, Universiti Putra Malaysia (UPM), Selangor, Malaysia | Chun Wai Ho, UCSI University, Kuala Lumpur, Malaysia
The objective of this work was to study the effect of storage temperatures and duration on the stability of fermented red dragon fruit drink (FRDFD) on its betacyanins content, physicochemical and microbiological qualities (BPM) and determining sensory acceptability. Results showed that both storage temperatures and duration have a significant effect on betacyanins content and physicochemical properties of FRDFD. Aerobic mesophilic and yeast and mold counts were lower than 1 x 10³ CFU/ mL for FRDFD stored at both temperatures. The loss of betanin (16.53-13.93 g/L) at 4℃ was 15.73% with no significant changes in physicochemical properties from week two onwards compared to 56.32% (16.53-7.22 g/L) of betanin loss at 25℃. At week eight, FRDFD stored at 4℃ still contained 13.93 g/L betanin with a pH value of 3.46, suggested its potential as a functional drink which is sensory acceptable (mean score greater than 80% using hedonic test) among consumers.
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